Choice of mixed greens salad or caesar salad.

Served with a tangy cocktail sauce.

Creamy potato, onion and corn chowder.

Gorgonzola cheese, fresh garlic and butter on toasted French bread.

Lightly dusted with spices and blackened in a white hot cast iron skillet.

Feta cheese, spinach, garlic, red peppers, panko and herb stuffing.

Lightly seasoned, served with creole sauce.

Served with mustard slaw and Dijon micro greens.

Sliced and served with crispy wontons, Dijon micro greens, pickled radish, and coconut ponzu.

Crispy hand battered oysters served with avery island dressing.

Crispy, hand battered bite-sized chicken, served with mango barbecue sauce.

Steamed in a coconut, aleppo, and basil broth, served with toast points.

Served with creole sauce.

Crispy hand battered bite-sized shrimp, served with avery island dressing.

Kale, cranberry, yellow beets, sliced almonds, goat cheese, tips, and with apple cider vinegar.

Grilled with cracked black pepper, served with mashed potatoes, and vegetable, topped with smoked Gouda fondue and candied bacon.

Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise.

Grilled beef medallions in a mushroom and red wine pan sauce with gorgonzola crumbles, served with mashed potatoes and vegetable.

Lean tenderloin tips and fresh sea scallops pan blackened and served with mashed potatoes, vegetable and mango coulis.

Served sliced over cheddar potato cakes and sauteed spinach.

Pan seared, bone in pork chop, with spiced butternut squash and sautéed spinach.

Sautéed in a dark, louisian stew with onions, peppers, celery and garlic, served with rice.

Jumbo shrimp, lobster, PEI mussels, and tomatoes simmered in a rich cream with sweet pea risotto.

Pan-seared, served over rice noodles, and corn maque choux, a traditional creole dish of braised corn, peppers, onion, garlic and cream.

Sautéed with garlic, red pepper, arugula, anchovies, and balsamic vinegar, tossed with pappardelle and finished with fresh Parmesan.

Jumbo shrimp, chicken, PEI mussels, and spicy andouille sausage pan-seared and simmered in a zesty creole tomato sauce tossed with rice or pasta.

Jumbo shrimp, lobster, PEI mussels, and tomatoes simmered in a rich cream with sweet pea risotto.

Pan seared jumbo shrimp in a traditional New Orleans barbecue sauce, served over cheesy grits and baby spinach.

Pan fried shrimp with a sesame crust tossed with lobster, garlic, sugar snap peas and rice in a sake soy sauce.

Baked with breadcrumbs and butter, over mashed potatoes and vegetable.

Bluefin tuna steak pan seared with brown sugar, with warm Asian slaw and risotto cakes.

New England dogfish breaded and fried, served with mustard slaw, shoestring fries, and avery island dressing.

Mixed greens and arugula with red onions, blue cheese crumbles, blueberries, maple glazed pecans and balsamic vinaigrette.

Tender ravioli filled with butternut squash and Parmesan cheese, tossed with spinach, gorgonzola, garlic and butter.

Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise.

Eight ounce freshly ground sirloin burger served with fries and a choice of cheddar, gorgonzola crumbles or Gouda fondue.

Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise.

Creamy homemade lemon cheesecake topped with raspberry coulis.

Coffee ice cream in a chocolate cookie crust with chocolate topping and whipped cream.

An individual rich molten chocolate cake topped with vanilla ice cream.

A rich, velvety chocolate mousse blended into a creamy cheesecake.

Rich carrot cake filled with blueberries, topped with lemon scented cream cheese frosting.

Rich maple custard topped with caramelized maple sugar.

A cool, crisp Florida favorite in a graham cracker crust topped with whipped cream.

Five ounces of fresh sea scallops, lightly dusted with spices and blackened in a white hot cast iron skillet.

Steamed in a coconut, aleppo and basil broth.

Gluten-free. Dressings-gorgonzola vinaigrette, caesar, blue cheese ranch, tomato basil vinaigrette, balsamic vinaigrette, oil and vinegar.

Creamy potato, onion and corn chowder.

Creamy cheddar cheese grits.

Sweet peas in creamy risotto.

Served with butter and vegetable stock.

Freshly baked.

Chilled jumbo shrimp served with tangy cocktail sauce.

Grilled choice beef tenderloin.

Lean tenderloin tips and fresh sea scallops, pan blackened, and served with mashed potatoes, vegetable and mango coulis.

Grilled with black pepper, served with mashed potatoes, and vegetable, topped with smoked Gouda fondue and candied bacon.

An 8 oz. freshly ground sirloin burger served with choice of cheese.

Mixed greens and arugula with red onions, blue cheese crumbles, blueberries, maple glazed pecans and balsamic vinaigrette.

Pan roasted and served sliced with mango chutney and sautéed spinach potato cake has gluten. Substitute potato or rice.

Grilled choice rib eye.

Creamy risotto tossed with onions, roasted peppers, artichokes, and mushrooms and topped with steamed asparagus and Parmesan.

Tender, flavorful 12 ounce strip sirloin.