The State Grille

pan-fried mozzarella topped with crabmeat in a caper lemon butter sauce

sauteed jumbo gulf coast shrimp rolled in dijon mustard drizzled with white wine lemon butter sauce

thinly sliced, garnished with red onion, capers, fresh dill and lemon served with toasted panini

asparagus encrusted in parmesan cheese, fried, topped with crab meat and lemon butter sauce

sauteed with a garlic white wine lemon butter sauce

sauteed crab cake in a tomato beurre blanc

served in a sherry wine and garlic butter sauce with crusty bread

stuffed with goat cheese and fried golden brown served with a garlic, lemon basil ailoi

three african rock lobster tails baked to perfection served with ancho chili cream, green tomato relish and drawn butter

lightly dusted in seasoned flour and fried, served with marinara sauce

our classic gulf coast gumbo with fresh local seafood

a hearty vegetable soup

a wedge of iceberg lettuce with tomato, red onion, and croutons

mixed lettuce with avocado, sliced carrots, tomato, bleu cheese and red wine vinaigrette

spinach, blueberries, sliced carrots, pickled onions and spiced pecans with a blueberry chipotle vinaigrette

sliced roma tomatoes, hearts of palm and sweet red onion with our herb vinaigrette

romaine lettuce, parmesan cheese, and croutons

buffalo mozzarella sliced roma tomatoes and a basil pesto

mixed greens with grilled chicken tomato, bacon, onion, bleu cheese, egg, and avocado tossed in a vinaigrette

chopped iceberg lettuce with tomato, carrots, red onion, cucumber, tossed in honey mustard dressing topped crispy chicken

6 oz. grilled filet mignon topped with blue cheese crumbles served over mixed greens

a combination of shrimp salad, fresh seasonal fruit, and turkey salad, served over a bed of mixed greens

gulf shrimp tossed in remoulade sauce over mixed greens and avocado

crabmeat over mixed greens with tomato and avocado

pappardelle pasta in a white truffle cream sauce with grated pecorino romano cheese

pappardelle pasta with artichoke hearts, mozzarella cheese, tomatoes, basil and red pepper flakes tossed in a parmesan cream sauce

a savory sauce with pork, beef and veal served over pappardelle pasta

chicken breast topped with mushroom marsala

breaded chicken breast topped with diced tomatoes and a lemon caper beurre blanc

6 oz. filet mignon sliced with a gorgonzola port wine reduction sauce served with parmesan - sundried tomato polenta and grilled asparagus

dry rubbed pork chops, seared, topped with a cranberry chipotle honey sauce

marinated in olive oil, herbs and grilled to perfection

braised with pan drippings

traditional texas style

grilled and topped with a diced tomato lemon butter and crabmeat

pan-seared topped with a brown butter sauce

sauteed and serced in a light tomato concasse with capers, kalamata olives, garlic, shallots and artichoke hearts with parmesan - sundried tomato polenta and sauteed spinach

pan-seared yellow fin tuna with wasab lime sauce over sauteed green beans and fennel with roasted potatoes

pan-seared served with mushroom risotto and grilled asparagus

topped with a lemon butter caper sauce

served with a tomato buerre blanc

farm raised catfish filets blackened and topped with a lemon butter sauce, crawfish tails, and diced tomato

sauteed jumbo gulf shrimp rolled in dijon mustard and pistachios served with a mushroom risotto, roasted tomatoes, and sauteed spinach

lightly breaded and fried served with french fries

topped with a warm jack daniel's sauce

a rich cream custard covered with a hard caramel glaze

served with fresh fruit

served in a pecan shell

a tart custard resting in a graham cracker crust

a moist sponge caked laced with three sweetened milks topped with whipped cream

served with fresh berries

chocolate cake separated with white and dark chocolate mousse and coated with chocolate ganache

southern comfort, tuaca, and chartreuse

nocello walnut liqueur, bailey's irish cream, and kahlua

kahlua, frangelico, and bailey's irish cream

b&b, godiva chocolate liqueur, and grand marnie