Broiled served sizzlin
Medallions of eggplant penned and topped with lump crabmeat and lemon cream
Three sea Scallops over spinach, vidalia onions, and grilled artichoke hearts with citrus beurre blanc
Five bacon wrapped and deep-fried set on traditional meuinere saucev
Shrimp remoulade, broiled crab cake, and artichoke with crabmeat ravigote. Served with deviled egg
Six baked oysters with spinach, chipotle peppers, and shallots with tequila and romano cheese sauce.
Chili dusted, flash fryed, with our smoked tomato jalepeno tartar sauce served with thai chili sauce
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
Traditional creamy dressing with crisp romaine, croutons, and shaved parmesean. Add griled chicken breast $8.00. Add grilled shrimp $8.00
Sliced tomato with slices of sweet vidalia onion and your choice of dressing.
Classic steakhouse iceberg wedge with bleu cheese dressing.
A rich blend of gulf and louisiana seafood with a touch of smokey andouille and steamed rice.
A house favorite with chopped egg and a hint of sherry
8 oz. Petit cut of our tenderlion broiled to perfection
Prime colorado lamb rack broiled.
11oz. Choice filet the tenderest of cuts served on a sizzlin plates
Slow cooked then grilled over an open flame
Bone In chicken breast stuffed with our herbal creamcheese
Marbled 16oz. chicago black angus cooked to your specifications
4 oz. Chop topped with roasted garlic and st. tammany sauce
Louisiana quail grilled with a touch of lemon butter
Two louisiana grilled quail and two colorado lamb chops off of the rack
Pan-sauteed with jumbo lump crabmeat and citrus beurre blanc
Broiled filet topped with dark meuniere and roasted pecans.
Served with smoked tomato salsa. Topped with jumbo lump crabmeat
Broiled and stuffed with crabmeat dressing topped with citrus beurre blanc
Served with port wine reduction and citrus beurre blanc
Served with pepper jelly glace
New orleans classic with fresh fish of the day meuniere sauce and toasted almonds
Served with vidalia onions and bacon
Served with pecan crust
Made with shrimp, crabmeat, and crawfish
Drizzled with warm, white chocolate sauce. New orleans tradition with whiskey sauce
Served with macadamia nut crust
Vanilla, chocolate, and peppermint
Servedb with berries and raspberry coulis
Menu for Gallagher's Grill provided by Allmenus.com
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