Crispy fried oysters, with creamed spinach, artichokes and lemon aioli.

Salsa, sour cream and tortilla chips.

Served with toast and Chef's dressing.

Served with marinated olives and toasted almonds.

Served with grated Reggiano and cornbread croutons.

Chopped egg, bacon, your choice of dressing.

Jumbo gulf shrimp, iceberg wedge, avocado, thousand Island dressing and fresh tarragon.

Roasted peanut vinaigrette and grated reggiano.

Cornbread croutons, Reggiano and eggless Caesar dressing.

Pan-seared ahi, field greens, avocado, mango, with cilantro ginger vinaigrette.

Field greens, jicama, corn, with honey-lime vinaigrette and peanut sauce.

Seared filet, mango, chopped peanuts, basil and mint.

Freshly ground chuck steak, lettuce, tomato, melted cheddar and on a toasted egg bun.

Our signature recipe with sweet soy glaze and melted Jack.

Applewood smoked bacon, shredded cheddar and onion with hickory sauce.

Thinly sliced roasted prime rib on a house-made french roll served au jus.

Served with crispy rock shrimp and lemon butter sauce, coleslaw and tomatoes.

Filleted in-house and pan-roasted, served with today's green vegetable.

Served with creole mustard and Worcestershire sauces.

Served with remoulade, cocktail sauce and coleslaw.

Slow roasted with crushed herbs and served with tabbouleh.

Slow cooked and fall-of-the-bone tender, with french fries and coleslaw.

Rib-eye steak with pineapple-soy-ginger marinade, loaded Idaho baked potato.

Charbroiled beef tenderloin, with a field greens salad.

Crispy fried oysters, with creamed spinach, artichokes and lemon aioli.

Served with cocktail and remoulade sauces.

Salsa, sour cream and tortilla chips.

Served with toast and chef's dressing.

Served with marinated olives and toasted almonds.

Served with grated Reggiano and cornbread croutons.

Chopped egg, bacon, your choice of dressing.

Roasted peanut vinaigrette and grated Reggiano.

Cornbread croutons and Reggiano, eggless Caesar dressing.

Pan-seared ahi, field greens, avocado, mango, with cilantro ginger vinaigrette.

Field greens, jicama, corn, with honey-lime vinaigrette and peanut sauce.

Seared filet, mango, chopped peanuts, basil and mint.

Freshly ground chuck steak, lettuce, tomato, melted cheddar, on a toasted egg bun.

Our signature recipe with sweet soy glaze and melted Jack.

Applewood smoked bacon, shredded cheddar and onion with hickory sauce.

Thinly sliced roasted prime rib on a house-made french roll served au jus.

Served with crispy rock shrimp and lemon butter sauce, coleslaw and tomatoes.

Filleted in-house, with pomme puree and today's green vegetable.

Served with creole mustard and Worcestershire sauces.

Served with remoulade, cocktail sauce and coleslaw.

Slow roasted with crushed herbs, served with tabbouleh.

Served with Pommery mustard sauce, braised red cabbage and pomme puree

Slow cooked and fall-of-the-bone tender, with french fries and coleslaw.

Rib-eye steak, with pineapple-soy-ginger marinade and loaded Idaho baked potato.

Aged and roasted on the bone, with pomme puree.

Hand-selected beef tenderloin, with pomme puree and broccoli.