Baked ground beef, bulgur wheat, pine nutsand spices. Served with pita.

Peeled, creole style Barbeque butter shrimp over spicy cheese grits.

Two 2.5 Ounces crab cakes, broiled.

Lightly battered and fried.

Layers of fried eggplant with lump crabmeat and spicy lemon cream.

Served with toasted crisps.

Field greens, red onion, tomatoesand your choice of dressing.

A Lebanese bulgur wheat salad with, parsley, green onions, tomatoes, spices, olive oiland lemon juice.

Fresh spinach, bacon, roasted pecans, mushrooms, red onion and a warm bacon vinaigrette.

A crisp wedge of iceberg lettuce with blue cheese crumbles, tomato, bacon, red onionand blue cheese dressing.

With a hint of pesto. (contains pine nuts)

8 Ounces of lean beef, served with grilled onions, peppersand mushrooms.

8 or 12 Ounces our most tender cut.

8 or 12 Ounces with creole Barbeque butter and shrimp.

18-20 Oz. Hand-cut. USDA Prime with heavy marbling.

18-20 Oz. Hand-cut. USDA Prime with heavy marbling.

A firmer 16-18 Ounces USDA prime cut.

12 Oz. Dry-aged up to 45 days. Highly flavorful.

With white wine cream.

Gulf shrimp stuffed with crab dressing and fried over lemon herb angel hair.

Grilled gulf black fish served over mashed potatoes with lump crab, green onion and a white wine cream.

With jumbo lump crab, jalapeño citrus ponzu, and asparagus.

North Atlantic salmon, lightly breaded, with a sweet chili glaze and steamed broccoli.

Pecan encrusted grouper with warm butter pecan sauce over wilted spinach and mashed potatoes.

Grilled Portobello cap, mashed potatoes with sauteed onions, roasted asparagus, fried eggplant with lemon cream.