Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
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5 bacon wrapped and deep-fried set on traditional meuinere sauce.
3 sea scallops over spinach, vidalia onions and grilled artichoke hearts with citrus beurre blanc.
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
Shrimp remoulade, broiled crab cake and artichoke with crabmeat ravigote. Served with deviled egg.
6 baked oysters with spinach, chipotle peppers and shallots with tequila and Romano cheese sauce.
Chili dusted, flash fried, with our smoked tomato jalapeno tartar sauce served with Thai chili sauce.
A house favorite with chopped egg and a hint of sherry.
A rich blend of gulf and Louisiana seafood with a touch of smokey andouille and steamed rice.
Romaine, iceberg and assorted seasonal greens with Bermuda onion and grape tomatoes topped with croutons and choice of dressing.
Sliced tomato with slices of sweet vidalia onion and your choice of dressing.
Fresh spinach, red onions, boiled eggs, bacon bits and a warm drizzle - pat's favorite.
Classic steakhouse iceberg wedge with bleu cheese dressing.
22-24 Ounces bone on ribeye.
Bone In Chicken Breast stuffed with our Herbal Cream Cheese.
Slow cooked then grilled over an open flame.
Louisiana Quail grilled with a touch of Lemon Butter.
8 Ounces petit cut of our tenderloin broiled to perfection.
Two Louisiana grilled quail and 2 Colorado lamb chops off of the rack.
Prime Colorado lamb rack - broiled.
14 Ounces Chop topped with Roasted Garlic and St. Tammany Sauce.
Chef pat's favorite - 16 Ounces
House favorite! Pan-sauteed with jumbo lump crabmeat and citrus beurre blanc.
With port wine reduction and citrus beurre blanc.
With pepper jelly glace.
Broiled and stuffed with crabmeat dressing topped with citrus beurre blanc.
With Smoked Tomato Salsa. Topped with Jumbo Lump Crabmeat.
Broiled filet topped with dark meuniere and roasted pecans.
With vidalia onions and bacon.
Made with shrimp, crabmeat and crawfish.
With pecan crust.
Drizzled with warm, white chocolate sauce. New Orleans tradition with whiskey sauce.
Vanilla, chocolate and peppermint.
With Macadamia Nut Crust.
With berries and raspberry coulis.
Menu for Pat Gallaghers 527 provided by Allmenus.com