Panne roasted eggplant cake topped with a crabmeat cream sauce.

In a white wine tomato sauce.

Fried and topped with roasted almonds and a white wine lemon butter topping.

Hummus, tabbouleh, and baba ghannouge served with pita bread.

Call restaurant for daily selection.

Comes with roasted garlic, onions, fresh basil and a balsamic vinaigrette.

Mixed greens, tomato wedges, dried cranberry and artichoke hearts.

Spring mix with feta cheese, cucumbers, kalimata olives, peppercini, colored peppers, roasted garlic, capers and artichoke all served in a bread bowl.

Comes with 7 lettuces, hearts of palm, peppers, dried cranberry and a red wine vinaigrette.

Add chicken for an additional charge.

Eggplant, mushrooms, tomatoes, red onions, bell peppers and feta cheese in a pita pocket.

Served on a sesame seed bun.

Crawfish tails fried in peanut oil with feta cheese, baby lettuce and light olive oil dressing served in a pita pocket.

Served on a sesame seed bun.

Marinated and grilled breast of chicken in a pita pocket stuffed with tabbouleh.

Grilled chicken with spinach, leeks, roasted pine nuts, feta and garlic tossed with linguine pasta.

In a light tomato cream sauce.

Tossed with olive oil, garlic, onion and crushed red pepper.

Boneless breast of chicken in an herb and lemon zest breading, served with fettuccine Alfredo.

Penne pasta, plum tomatoes, fresh basil and sauteed eggplant.

Penne pasta served with roasted garlic, fresh tomato, basil, butter and Parmesan cheese.

Fresh Gulf shrimp sauteed with wild mushrooms and sun-dried tomatoes in a light olive oil and garlic sauce.

Grilled shrimp with a roasted garlic and tomato basil sauce over penne pasta.

Grilled chicken with mushrooms, rosemary, diced tomatoes and smoked corn tossed with penne pasta.

Sauteed crawfish with roasted peppers, dill, parsley, butter and cheese tossed with linguine pasta.

Fresh Gulf shrimp and a seafood stuffing wrapped in phyllo dough and topped with a white wine lemon butter sauce.

Grilled filet of beef topped with portobello mushrooms and a balsamic demi glaze.

Sauteed baby white veal topped with a caper beurre blanc.

Grilled fresh catch of the day served on a bed of spinach and topped with a light herb sauce.

Hummus, tabbouleh and baba ghannouge served with pita bread.

Fresh Gulf shrimp and a seafood stuffing wrapped in phyllo dough and topped with a white wine lemon butter sauce.

Panne roasted eggplant cake topped with a crabmeat cream sauce.

Fried and topped with roasted almonds and a white wine butter.

Served with lime vinaigrette.

Steamed mussels in a white wine tomato sauce.

Call restaurant for daily selection.

Comes with roasted garlic, onions, fresh basil and a balsamic vinaigrette.

Baby lettuce, tomato wedges, dried cranberries and artichoke hearts.

7 lettuces, hearts of palm, peppers, dried cranberry and a red wine vinaigrette.

Spring mix with feta cheese, cucumbers, Kalamata olives, pepperoncini, colored peppers, roasted garlic, capers, and artichoke all served in a bread bowl.

Add chicken for an additional charge.

Penne served with roasted garlic, fresh tomato, basil, butter and Parmesan cheese.

Penne pasta, plum tomatoes, fresh basil, and sauteed eggplant.

Sauteed crawfish with roasted peppers, dill, parsley, butter and cheese tossed with linguine pasta.

Grilled chicken with mushrooms, rosemary, diced tomatoes and smoked corn tossed with penne.

Fresh Gulf shrimp sauteed with wild mushrooms and sun-dried tomatoes in a light olive oil and garlic sauce.

Tossed with olive oil, garlic, onion, and crushed red pepper.

Boneless breast of chicken in an herb and lemon zest breading served with fettuccine Alfredo.

Pan seared boneless pepper crusted duck breast served with a blueberry cognac sauce.

Pan seared 12 oz. pork chop topped with a honey ginger demi glaze.

Grilled and served over sauteed spinach and topped with a lime vinaigrette.

Boneless breast of chicken grilled and served with mushrooms and sun-dried tomato butter sauce.

Chicken stuffed with prosciutto ham, artichoke, mushroom, fontina cheese and a Marsala wine reduction.

Sauteed veal with a wild mushroom brandi demi glaze.

Sauteed baby white veal topped with a caper buerre blanc.

Grilled 8 oz. filet topped with portobello mushrooms and a balsamic demi glaze.