Served with chef-crafted kettle chips, and cane vinegar.

Crisp vegetables, pita, marinated roasted peppers, and feta.

Served with house-made corn tortilla chips.

Gulf shrimp, local sausage, pulled chicken, and jazzmen rice.

Served with cheddar, bacon, and green onions.

served with crystal hot sauce glaze, bleu cheese, and vegetables.

served with olive oil, croutons, and parmesan.

Baby spinach tossed with mandarin oranges, pecans, and goat cheese.

Served on crispy noodles with asian cajun sauce.

3 petite crab cakes, pan sauteed with a light crab sauce.

Baby kale and leafy greens, quinoa, tomato, cucumber, feta, and pecans.

Crispy iceberg wedge served with smoked bacon, hardboiled egg, tomato, bleu cheese, and thousand island dressing.

Jumbo shrimp sauté-flamed with whiskey and finished with mustard cream sauce.

Fresh ground angus beef, cheddar, bacon, lettuce, and tomato, served on an onion sesame bun.

Penne pasta, tri-colored peppers, diced tomatoes, green onions, spinach, and spicy garlic butter sauce.

Dressed with remoulade sauce served on french bread.

Dressed with remoulade sauce served on french bread.

Crushed tomatoes, roasted garlic, mushrooms, and capers with angel hair pasta.

Topped with one of our crab cakes, fresh asparagus and crab sauce.

12oz center-cut ribeye with sweet potato and regular fries, horseradish cream, and onion strings.

Locally sourced vegetables, asian cajun sauce, and jazzmen rice.

Sweet and savory pan-seared salmon topped with sauteed shrimp in cajun honey butter sauce, and fresh asparagus.

Turkey, smoked bacon, tomato, lettuce, and mayo, on toasted bread.

2 scoops.

2 scoops.

Served with caramel sauce.

Served with berry sauce.

Served with chocolate sauce and pecans.