Super lump crabmeat with a hint of mustard and crushed saltiness, with horseradish sauce.

Domestic calamari with Cajun-spiced flour and cornmeal, with remoulade sauce.

With blue cheese dip.

French bread filled with garlic butter, and melted cheese with bruschetta sauce.

8 chicken wings with celery, and blue cheese dip.

Tempura battered and fried, stuffed with bacon, cheddar, and scallions served with creamy onion dip.

Tempura battered and fried, filled with black beans, corn, tomato, cilantro, and cheddar served with creamy onion dip.

Layers of tortilla chips and melted cheddar, with sides of sour cream and salsa.

Tortilla chips with vegetarian refried beans and melted cheddar topped with red onions, tomatoes, jalapenos, black olives, green peppers, and shredded lettuce, with sides of sour cream, salsa, and guacamole.

Black bean dip and hummus topped with corn, tomatoes, jalapeno peppers and scallions, served with carrots, cucumbers, and pitas toasted with sesame oil.

With honey mustard.

6 pieces per order. Served with sweet and spicy sriracha mayo.

Our house specialty since 1977. Served with apple butter.

With toasted almonds.

Cheddar, provolone, fresh mozzarella, and B.L.T.

Sauteed leeks and carrots, fresh mozzarella, and honey mustard.

With lettuce and tomato.

Falafel, grilled tomato, shredded lettuce, and horseradish sauce.

a grilled 4 oz. chicken breast with melted cheddar.

3 oz. of knuckle and claw lobster meat tossed with mayo.

Grilled 4 oz. salmon filler with remoulade sauce.

4 oz. burger with melted cheddar.

A grilled 4 oz. shoulder steak with melted provolone.

Guacamole, mesquite chicken slices, bacon, lettuce, and mayo.

Turkey, hummus, tomato, sprouts, spinach, and sweet and spicy chili mayo.

Sundried tomato pesto, fresh mozzarella, guacamole, spinach, sprouts, and mayo.

Chicken breast, bananas, cranberry sauce, peanut-coconut-raisin mix, curry glaze, and mayo.

Turkey, bacon, lettuce, tomato, and mayo.

Half of any sandwich with one of the following: a cup of baked onion soup, a cup of seafood bisque, and mixed greens. Substitute small caesar salad for an additional charge.

Romaine lettuce, romano cheese, artichoke hearts, hardboiled egg, and croutons tossed in our house-made caesar dressing.

Romaine, chicken slices, tomato, hardboiled egg, guacamole, cheddar, bacon, and croutons, with a side of creamy onion dressing.

Beets, romaine, and mixed greens, carrots, chopped eggs, blue cheese, candied bacon, and house-made peanut brittle tossed with french vinaigrette.

A half-pound of skewered beef shoulder tender medallions finished with garlic butter, on spinach with grilled yellow squash, chopped bacon, cheddar cheese, hardboiled egg, and cucumbers, topped with guacamole and a warm blue cheese beef reduction dressing.

Chicken slices, curry sauce, red onions, banana slices, coconut-peanut-raisin mix, and cranberry sauce on romaine, with a side of poppy seed dressing.

Mixed greens, goat cheese, sundried cherries, praline walnuts, tossed in balsamic vinaigrette.

Knuckle and 3 oz. claw lobster meat mixed with creamy onion dressing, roasted red peppers, celery scallions, and hardboiled egg, on shredded romaine tossed in remoulade topped with guacamole.

Mesquite chicken slices, fresh mozzarella, sriracha sunflower seeds, greek olives, roasted red peppers, artichoke hearts, and cucumbers, on spinach, topped with bruschetta tomatoes, with a side of balsamic vinaigrette.

Mixed greens with kale and spinach, sriracha sunflower seeds greek olives, tomato, and feta cheese tossed with caesar balsamic dressing, topped with 2 crisp falafel cakes.

Hot grilled portabella mushroom topped with sauteed spinach, roasted red peppers and onions, fresh mozzarella cheese, and sundried tomato pesto, on a ciabatta roll.

Tempura fried chicken breast, tossed in a mildly spicy buffalo-style sauce, with grilled tomatoes, sauteed spinach, and portabella mushrooms, served in french bread with blue cheese dressing.

Grilled chicken breast with melted provolone, barbecue sauce, bacon, lettuce, and tomato, on a ciabatta roll.

Grilled chicken breast topped with sliced tomatoes, bacon strips, melted cheddar cheese in a popover half with our house sharp cheddar cheese sauce.

Grilled mesquite chicken breast with sauteed spinach, bacon slices roasted red peppers, and melted fresh mozzarella, on a grilled pita, with sundried tomato pesto.

Tips of beef shoulder tender sauteed with mushrooms and onions, in bordelaise sauce, topped with melted provolone, and sour cream, on french bread.

Chicken, chorizo sausage, and shrimp sauteed in a traditional gumbo sauce with corn, mushrooms, tomatoes, leeks, and rice.

Chicken sauteed with spinach, mushrooms, red onions, peas, zucchini, garlic, and penne pasta in a basil pesto romano cream sauce.

Shrimp sauteed in garlic olive oil and lemon slices with artichoke hearts, mushrooms, peas, spinach, roasted red peppers, fresh basil, and penne pasta.

Tips of beef shoulder tender sauteed with caramelized onions, corn, peas, tomatoes, and roasted garlic mascarpone mashed potatoes in a Madeira mushroom sauce.

Thinly sliced breast of turkey simmered in Madeira mushroom sauce with peas, corn, and carrots, stuffed in a popover with garlic mascarpone mashed potatoes, topped with cranberry sauce.

Sauteed chicken with chorizo sausage, bacon, peas, fettuccine, striped cheese ravioli with gorgonzola, and a blend of 4 cheeses in a garlic cream sauce.

Striped ravioli filled with 4 cheeses, sauteed with chicken, walnuts, and garlic, in a romano cream sauce.

Salmon medallions sauteed with broccoli, zucchini, mushrooms, spinach, carrots, roasted red peppers, onions, and rice with fresh lemon, fresh basil, garlic, capers, white wine, and olive oil.

Angel hair sauteed with garlic, broccoli, diced tomatoes and mushrooms in a tomato basil pesto sauce.

Fresh tomatoes, carrots, zucchini and caramelized onions simmered in white wine, garlic, basil, tomato broth, served over 2 floating crispy risotto cakes spread with roasted garlic mascarpone cheese, topped with grilled portabella mushrooms.

Petit filet of salmon grilled with mild creole seasonings served with lemon praline walnut couscous, paired with dos Equis beer sauce.

Pan-seared beef shoulder tender medallions with leeks, spinach, and tomatoes in a lemon butter demi-glace, served with a crisp risotto cake.

2 large chunky lobster ravioli sauteed with yellow squash and mushrooms in a vodka tomato cream sauce with fresh basil and garlic.

Pan-seared sea scallops served on caramelized tomato halves inverted on puff pastry, atop spinach leaves, sprinkled with goat cheese, drizzled with fresh basil vinaigrette and an aged balsamic reduction.

2 grilled chicken breasts topped with jumbo lobster ravioli tossed with spinach and tomatoes in a sherry garlic cream sauce with cracked pepper, served with a crispy risotto cake.

2 grilled chicken breasts in rich Madeira mushroom sauce, served over garlic mascarpone mashed potatoes topped with caramelized onions, basil, and roasted red peppers.

Grilled salmon fillet slathered with roasted garlic, served with sauteed leeks, spinach, portabella mushrooms, capers, lemon slice, and penne pasta, finished with butter, basil, and cracked pepper.

A bayou classic of shrimp, chorizo, scallops, salmon and lobster, in our house gumbo sauce, with sweet peppers and onions, topped with rice, garnished with crostini.

Sea scallops broiled with panko crumbs and Parmesan served with sauteed spinach, bacon, corn, zucchini, leeks, and angel hair pasta in a mild Mexican tomato amber dos Equis beer sauce.

5 oz. beef tenderloin grilled to your liking with cracked black pepper served with roasted garlic mascarpone mashed potatoes and seasonal vegetables finished with lemon demi-glace.

Grilled New York sirloin steak with roasted garlic mascarpone mashed potatoes, a fried tempura potato cup stuffed with bacon, cheddar cheese, and scallions, garnished with onion rings, and creamy onion dip.

Grilled New York sirloin steak rubbed with mild Santa Fe spices, with grilled tomatoes, crumbled bacon, fresh mozzarella, and garlic mascarpone mashed potatoes with a 3 onion brown gravy.

Grilled New York sirloin steak, served with portabella and white mushroom risotto with roasted garlic, spinach, basil, and a dash of cream.

2 crispy risotto cakes topped with mascarpone cheese, served over our house-made black beans, topped with grilled portabella mushroom slices, corn, zucchini, broccoli, diced fresh tomatoes, and cilantro.