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Gallagher's Grill
Chili dusted, flash fryed, with our smoked tomato jalapeno tartar sauce served with Thai chili sauce.
Shrimp remoulade, broiled crab cake and artichoke with crabmeat ravigote. Served with deviled egg.
3 sea scallops over spinach, vidalia onions and grilled artichoke hearts with citrus beurre blanc.
Broiled served sizzlin.
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
5 bacon wrapped and deep-fried set on traditional meuinere sauce.
6 baked oysters with spinach, chipotle peppers and shallots with tequila and Romano cheese sauce.
Traditional creamy dressing with crisp romaine, croutons and shaved Parmesan.
Sliced tomato with slices of sweet vidalia onion and your choice of dressing.
Romaine, iceberg and assorted seasonal greens with Bermuda onion and grape tomatoes topped with croutons and choice of dressing.
Fresh spinach, red onions, boiled eggs, bacon bits and a warm drizzle.
Classic steakhouse iceberg wedge with blue cheese dressing.
Marbled 16 Ounces Chicago black Angus cooked to your specifications.
Bone in chicken breast stuffed with our herbal cream cheese.
11 Ounces filet the tenderest of cuts served on a sizzlin plates.
4 Ounces chop topped with roasted garlic and st. Tammany sauce.
Louisiana quail grilled with a touch of lemon butter.
Slow cooked then grilled over an open flame.
Prime Colorado lamb rack broiled.
Two Louisiana grilled quail and 2 colorado lamb chops off of the rack.
Eight oz. petit cut of our tenderloin broiled to perfection.
New Orleans classic with meuniere sauce and toasted almonds.
Served with pepper jelly glace.
Broiled and stuffed with crabmeat dressing topped with citrus beurre blanc.
Pan-sauteed with jumbo lump crabmeat and citrus beurre blanc.
Served with smoked tomato salsa. Topped with jumbo lump crabmeat.
Served with port wine reduction and citrus beurre blanc.
Broiled filet topped with dark meuniere and roasted pecans.
Served with vidalia onions and bacon.
Made with shrimp, crabmeat and crawfish.
Served with pecan crust.
Vanilla, chocolate and peppermint.
Served with macadamia nut crust.
Served with berries and raspberry coulis.
Drizzled with warm, white chocolate sauce. New Orleans tradition with whiskey sauce.
Menu for Gallagher's Grill provided by Allmenus.com
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