Poached prawns chilled and served with a vodka cocktail sauce.

Tempura battered prawns with a saffron cream sauce.

Corn flour breaded green tomatoes served with bacon tomato jam and pimento cheese.

Sauteed jumbo lump crab meat finished in a boursin cream sauce and topped with Parmesan cheese.

Crispy avocado wedges with sweet colossal crab and a spicy chipotle ranch.

Charred oysters topped with Parmesan cheese and gremolata.

Imported snails encased in french flaky puff pastry finished with garlic butter.

Prime rib medallions, battered shitake mushrooms, crispy fried Yukon gold potato planks covered in an American lager and Louisiana pepper sauce infused cheese fondue. poutine

Pan-fried jumbo lump crab cake accented with house spices, served with creamy creole mustard cognac sauce.

Chilled jumbo lump crab meat, served with a citron vodka cocktail sauce and a horseradish Dijon cream sauce.

Blackened lamb chop atop smoked tasso ham and cheddar grits with port wine reduced demi-glacelolli-pop lamb chops.

Fried crab claws with traditional remoulade or marinated with housemade garlic and citrus-infused marinade.

Platter 1 feeds 4 to 6 people. Platter 2 feeds 8 to 10 people. Fried crab claws with traditional remoulade, marinated with housemade garlic and citrus infused marinade, shrimp cocktail, tempura battered prawns and crab cakes.

Spring greens and iceberg lettuce, carrots, and tomato wedges with croutons and choice of dressing.

Wedge of iceberg lettuce, blue cheese, applewood-smoked bacon, egg, and diced tomatoes.

Hearts of romaine tossed with focaccia croutons, traditional Caesar dressing.

Bibb lettuce, topped with applewood-smoked bacon, boiled egg, diced tomatoes, and fresh avocado ranch dressing.

Romaine, grape tomatoes, bacon bits, carrots, roasted corn and Maytag blue cheese with white French dressing.

Baby spinach, shaved mushrooms, red onions and eggs with a bacon raspberry vinaigrette dressing.

Blue crab with silver queen corn garnished with creme fraiche.

French onion soup with a splash of sherry, topped with croutons, imported Swiss and Parmesan cheese.

Served in a garlic-toasted sourdough bread bow.

Saute of crawfish and vegetables, special seasonings finished with cream and fresh stock, served table side.

Char-broiled with bearnaise sauce

16 oz. Classic New York steak.

32 oz. Prime steak seared, char-broiled or blackened. Comes with your choice of style.

20 oz. flavorful char-broiled ribeye.

24 oz. bone-in flavor.

Slow-roasted prime rib, Gorgonzola stuffed onion, and brown sugar orange-scented roasted carrot garnish, horseradish, and au jus. Blackened upon request.

Sauteed andouille sausage, jumbo gulf crab claws finished in a blackened cream pan sauce.

7 oz. filet mignon served with your choice of side 8 oz. lobster tail and scampi-style prawns for an additional charge.

Pan-seared sea bass with lump crab meat,atop Swiss chard greens with essence of shrimp beurre blanc.

Pan-seared with crab meat gratin, over a bed of wild mushrooms and asparagus.

Broiled Atlantic salmon fillet with herb butter atop wilted spinach and wild mushrooms.

Snapper Ponchartrain with colossal crab meat on a bed of fried sliced Yukon gold potatoes tossed in creamy truffle butter.

Lightly blackened with Louisiana colossal lump crab meat and a tropical relish.

Grilled rainbow trout with grilled Yukon gold potatoes, julienne of mixed vegetables, lemon and roasted red pepper coulis.

A medley of crab, crawfish and andouille sausage sauteed then blended into a blackened cream sauce served atop capellini pasta with a garni of fried eggplant planks.

Bourbon brown sugar glazed, applewood bacon-wrapped pork tenderloin with sweet potato au gratin.

Evoo grilled filet atop asparagus au gratin potatoes with lump crab hollandaise.

Airline chicken breast marinated then pan-seared with fettuccine pasta, tossed in white wine cream sauce.

Marinated with garlic, olive oil and herbs, served with mushroom Madeira sauce.

Peppercorn-encrusted filet mignon with peppercorn sauce crowned with truffle potato chips.

Grilled colorado rack of lamb with truffle scented Yukon potatoes and fresh wild crimini mushrooms paired with a delectable red wine apple mint reduction.