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The Back Burner Restaurant
Dill champagne sauce.
Herb garlic butter, crostinis.
Caramelized onions, apricot preserves, roasted pine nuts, honey-drizzled crostinis.
White wine garlic vegetable broth.
Honey sriracha aioli, teriyaki glaze, green onion.
Made fresh in-house.
Whiskey orange glaze.
Capers, red onions, roasted jalapeño cream cheese.
Two English muffins topped with poached eggsand hollandaise sauce.
Pasta noodles made fresh in-houseand tossed with extra virgin olive oil.
Pan-seared tiger shrimp, Louisiana sausage, green onions, green peppers, mushrooms served with white wine pan gravy over stone-ground grits and cheddar, served with house salad.
Cooked until golden brown, served with roasted corn hushpuppies, tartar sauceand cocktail sauce.
Baby mixed greens with jumbo lump crab meat, Louisiana grilled shrimp, sliced avocado, almonds, tangerine and champagne Dijon vinaigrette.
Pan-seared grouper, jumbo lump crab cakeand grilled tiger shrimp topped with roasted almonds and lemon butter.
Heart of romaine lettuce tossed with caesar dressing made fresh in-house, garlic croutons, Parmesan cheese.
Topped with lobster champagne sauce.
Grilled chicken breast topped and broiled with roma tomatoes, fresh mozzarella and basil leaves.
Topped with lemon hollandaise.
Pan-seared grouper, jumbo lump crab cake, and grilled tiger shrimp topped with roasted almonds and lemon butter.
Heart of romaine lettuce, garlic croutons, Parmesan cheese.
Iceberg lettuce, tomatoes, red onion, bacon, hard boiled eggs, blue cheese dressing.
Fresh mozzarella, sliced tomatoes, basil, olive oil, balsamic reduction.
Baby mixed greens, tomato basil vinaigrette, cucumbers, Parmesan cheese.
Honey Dijon tomato cream, baby spinach, smoked Gouda mashed potatoes.
Peppered, pan-searedand deglazed with cognac cream reduction, smoked Gouda mashed potatoes, sauteed French beans.
Soy ginger reduction, wasabi aioli, fingerling potatoes, sauteed French beans.
Red wine au jus reduction, smoked Gouda mashed potatoes, sauteed French beans.
Pan-seared grouper, Georgia shrimpand jumbo lump crab cake olive oil, fingerling potatoes, sauteed French beans.
Roma tomatoes, kalamata olives, capers, fingerling potatoes, French beans.
Roasted almond red pepper pesto, sauteed baby Portobello mushrooms, garlic sauteed baby spinach.
Lobster Parmesan risotto, sauteed French beans, champagne sauce.
Saffron rice, mussels, clams, shrimp, grouper, chorizo sausage, green peas, hard boiled egg, and petit lobster tail.
Béarnaise sauce, smoked Gouda mashed potatoes, sautéed French beans.
Mint chimichurri, smoked Gouda mashed potatoes, sautéed French beans.
Menu for The Back Burner Restaurant provided by Allmenus.com
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