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Any three choices: for two or more
Shrimp in a garlic sauce over a bed of cream spinach, topped with our bearnaise sauce.
Oysters in the shell baked with creamed spinach, topped with our bearnaise sauce
Steamed in a wine garlic sauce, served in the shell
Sauteed in garlic butter
Escargots served in mushroom caps and a drop of bearnaise
Scallops and mushrooms poached in white wine, served in a creamy sauce in a pastry shell
Sauteed with green peppers, onions, pimientos, topped with cheese and pecans
Fresh swordfish, brushed with garlic butter then grilled to perfection.
Delectable with all the herbs, spices and know-how
Lightly battered and sauteed in butter with a hint of garlic and other spices. A connoisseur's dish. Served with mushrooms.
Tender pieces of snapper sauteed in butter, lightly battered, subtly flavored with sherry, a touch of lemon and plenty of mushrooms.
Red snapper lightly battered and sauteed in butter, then topped with delicious crabmeat dressing and bearnaise sauce.
Shrimp, scallops and tender pieces of fresh fish in a creamy sauce, served over spinach and noodles.
Tender medallions of veal lightly battered, sauteed in garlic butter, subtly flavored with sherry and a touch of lemon. Served with pasta and mushrooms.
Medallions of veal sauteed in butter, topped with mushrooms and a creamy marsala sauce.
Tender medallions of veal sauteed to perfection. Complimented by our artichoke sauce.
Traditionally prepared with crab meat dressing and asparagus, topped with bearnaise
Veal tenderloin sauteed to perfection, laced with sherry, mushrooms and served with pasta.
Sauce bigarade or cherry sauce, certainly with our own pecan stuffing.
Tender young chicken marinated in wine with a hint of garlic and mushroom sauce.
Full half-pound of the most tender steak of all, broiled the way you like it and served with our own bearnaise sauce.
14 oz. light garlic flavor
Creamed spinach, crabmeat dressing in a pastry shell topped by two small filet mignons, asparagus and bearnaise
The aristocrat of steak.
2 - 6 ozs. served with mint jelly
Served with bouquetiere vegetables, borderiaise and mint jelly.
Two escargots, two oysters rockefeller, two steamed mussels and a lobster tail served with a petite filet mignon.
1/2 rack and lobster tail