Chicken stuffed with cornbread jalapeno resting on a savory sweet potato waffle and topped with a jalapeno maple syrup.

4 jumbo sauteed shrimp resting on top of cheesy grits a light seafood broth, and pico de gallo.

Chopped spinach and fresh shrimp combined together with a light cheese cream sauce and baked to a golden brown. Served with tortilla chips.

3 lump crab cakes with a creamy cocktail sauce.

Savory marinated skirt steak sliced and combined with onions, peppers, and mushrooms with melted crumbled bleu cheese. Served with guacamole, salsa, and sour cream.

Calamari rings, fresh-fried and served with a marinara.

A flour tortilla stuffed with chicken, cheddar, and Monterrey cheese. Served with sour cream, salsa, and guacamole.

Shrimp and crabmeat marinated in a spicy bloody sauce garnished with tortilla chips.

A regional favorite, roasted corn chowder with fresh crawfish, garnished with green onions.

Lettuce with cherry tomatoes, Kalamata olives, onions, and pepperoncini, tossed in our creamy Italian style house dressing.

Chopped romaine lettuce tossed with classic Caesar dressing. Served with herb croutons and Parmesan cheese.

4 oz filet mignon medallion with roasted shallot and tarragon sauce atop a bed of wild mushroom and barley risotto.

Salmon with tamari ginger glaze, roasted bell pepper, couscous, and grilled asparagus with basil.

Sesame seed crusted, crispy fried oyster mushrooms. Served with freshly prepared sour cream and horseradish sauce.

Turkey breast, Monterrey Jack cheese, spinach and onions with a red pepper pesto dressing in whole-wheat ciabatta bread.