Dinner Menu

Dinner Menu

Served From 5-9 P.M
  • Soups

    cup 4.95 / bowl 5.95
    • French Onion

      Traditional style finished with red wine and provolone cheese crouton
    • Black Bean

      Rich and thick soup with andouille sausage topped with cilantro sour cream and scallions
    • Soup Du Jour

      Made daily with the freshest ingredients and ideas
  • Dinner Appetizers

    • Oysters Rockefeller

      Half a dozen oysters with sautéed spinach, bacon, parmesan cheese bread crumbs, onion, and baked until golden brown
    • Crab Cakes with Jalapeno Tartar

      Blue crab meat with peppers, onions and parmesan cheese and crumbs, sautéed and topped with jalapeño tartar sauce
    • Baked Brie

      French brie wheel, baked and topped with pecan sauce, served with french bread
    • Mesquite Grilled Chicken Fingers

      Topped with smoked gouda and bacon cream sauce and served with toasted french bread
    • New Orleans BBQ Shrimp

      Large gulf shrimp cooked in spicy cajun butter cream, served with french bread for dipping
    • Pesto Escargot

      Escargot tossed in a pesto cream sauce served over french bread topped with parmesan cheese
    • Grilled Portobello Mushrooms

      Sliced mushrooms topped with blackened crawfish tails laced with béarnaise sauce
    • Fettuccine Alfredo

      Classic Alfred style with a hint of garlic, heavy cream and parmesan cheese, nice and creamy
  • Dinner Salads

    • Caesar Salad

      Your choice of chicken or shrimp served on a bed of romaine lettuce tossed with our house made caesar dressing and croutons
    • Blackened Salmon Salad

      Blackened salmon filet, sliced tomatoes, purple onion, cucumbers, fresh pineapple, goat cheese and sliced almonds served over mixed greens, topped with orange horseradish vinaigrette
    • Southwestern Chicken Salad

      Grilled chicken breast rubbed with southwest spices atop mixed greens with balsamic vinaigrette, roasted corn, black beans and guacamole, purple onions, served with warm tortillas
  • Dinner Entrees

    All Entrees Served With Choice of Soup or Salad
    • Chicken Cordon Bleu

      Chicken breast stuffed with swiss cheese and ham, then rolled in italian bread crumbs and baked until golden brown, topped with béarnaise sauce and served with rice pilaf and fresh vegetables
    • Veal with Peppered Vodka Sauce

      Sautéed veal medallions finished with scallops, cracked black pepper and a creamed vodka demi glaze, served with fettuccine and asparagus
    • Shrimp Tuscany

      Gulf shrimp sautéed with garlic, dijon mustard, scallions and finished with white wine served over sautéed spinach, accompanied with rice pilaf
    • Coquille St. Jacque

      Pan seared scallops set in a smoked gouda bacon cream sauce and puff pastry, served with sautéed spinach
    • Pecan Crusted Grouper

      Local grouper fillet crusted with pecans, laced with a sweet vanilla bean sauce and served with sweet potato mash and fried green tomatoes
    • Lobster Stuffed Grouper

      Grouper stuffed with Maine lobster and snow crab dressing, baked and topped with lobster beurre blanc served with angel hair pasta and sautéed spinach
    • Grouper Lyonnaise

      Local grouper fillet crusted with shredded potatoes, pan sautéed golden brown served with fresh vegetable medley, laced with lemon caper sauce
    • Black-N-Blue Flat Iron Steak

      An 8 oz. flat iron steak, dusted with cajun seasoning, cooked to your taste and topped with bleu cheese cream served with chef’s mashed potatoes and asparagus
  • From the Grill

    • Grilled Salmon

      Grilled to perfection and laced with orange horseradish glaze and wasabi crème fraiche drizzle, served with rice pilaf and fresh vegetables
    • Grilled Pork Tenderloin

      Pork tenderloin grilled to perfection and laced with bourbon demi glaze, served with cinnamon apples, fried green tomatoes and sweet potato mash
    • Mix Grill

      A combination of sea scallops, large gulf shrimp and fish du jour, all grilled to perfection then laced with lobster beurre blanc sauce, served over angel hair pasta and garnished with fresh vegetable medley
    • Filet Mignon

      An 8 oz. center cut beef tenderloin grilled to your taste, with portabella mushroom merlot sauce, accompanied with chef’s mashed potatoes and asparagus spears
    • Blackberry Duck

      Breast of duck grilled to your taste, laced with a balsamic raspberry drizzle, served with sweet potato mash and sautéed spinach
    • Mint Rack of Lamb

      Rubbed with mint leaves, grilled to your desired temperature garnished with mint demi, served with chef’s mashed potatoes and asparagus
    • Steak O’Brien

      A 8oz. grilled sirloin steak topped with two jumbo blackened shrimp laced with green peppercorn hollandaise and served with chef’s mashed potatoes and sautéed spinach
  • Desserts


    Dessert is a typically sweet course that concludes a meal. The course usually consists of sweet foods, but may include other items

    • Old Fashioned Bread Pudding with Butter Sauce

    • Double Chocolate Mousse Cake

    • Key Lime Pie

    • Cheesecake of the Day

    • Creme Brulee

    • Coconut Creme Brulee Pie

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