A
P
P
E
T
I
Shrimp Cocktail
Z
E
R
S
A
P
E
T
I
Shrimp Cocktail
9
Pan Fried Calamari
Z
11
Beef Carpaccio
11
Baked Baby Brie
9
Baked Baby Brie
9
Crabmeat Cocktail
12
Scottish Smoked Salmon
Pepper Crusted Tuna
Duck Spring Rolls
O
U
Duck Spring Rolls
P
S
S
Crab and Artichoke Chowder
Creole Style Turtle Soup
S
A
L
A
D
U
P
S
S
8
with Maytag Blue Cheese & crumbled Apple Smoked Bacon
A
L
A
10
our wedge salad with marinated vegetables, grilled & chilled
5
7
S
The Wedge Salad
Caesar Salad
Grilled Vegetable Salad
D
7
8
with Maytag Blue Cheese & crumbled Apple Smoked Bacon
8
0 4 . 2 0 0 7
S
Creole Style Turtle Soup
7
S I D E S
12
Grilled Asparagus
Grilled Marinated Vegetables
6
Oven Baked One Pound Potato
5
Creamed Spinach
6
Shoestring Onion Rings
5
Ricotta & Black Pepper Mashed Potatoes
Burgundy Mushrooms
5
Skillet Potatoes and Onions
5
Fried Green Tomatoes
7
Creamed Grits
5
Tasso Ham, Macaroni and Cheese
8
25
Crab and Artichoke Chowder
7
The Wedge Salad
Caesar Salad
O
8
11
Fried Lobster Tail
25
11
13
Fried Artichoke Hearts
8
11
Fried Lobster Tail
S
Pepper Crusted Tuna
13
Fried Artichoke Hearts
12
Scottish Smoked Salmon
11
S
10
Beef Carpaccio
Crabmeat Cocktail
R
12
Blue Crab Cakes
10
E
9
Pan Fried Calamari
12
Blue Crab Cakes
P
8
Grilled Vegetable Salad
10
our wedge salad with marinated vegetables, grilled & chilled
S I D E S
12
Grilled Asparagus
Grilled Marinated Vegetables
6
Oven Baked One Pound Potato
5
Creamed Spinach
6
Shoestring Onion Rings
5
Ricotta & Black Pepper Mashed Potatoes
Burgundy Mushrooms
5
Skillet Potatoes and Onions
5
Fried Green Tomatoes
7
Creamed Grits
5
Tasso Ham, Macaroni and Cheese
8
0 4 . 2 0 0 7
5
E
N
T
R
E
E
S
E
Hickory-Grilled Filet Mignon
T
R
E
E
S
Hickory-Grilled Filet Mignon
Apple wood bacon wrapped filet ser ved on top of a red wine
demi-glace, shoestring onion rings and béarnaise sauce on side
12 oz. Cut
8 oz. Petite Cut
N
Apple wood bacon wrapped filet ser ved on top of a red wine
demi-glace, shoestring onion rings and béarnaise sauce on side
36
26
12 oz. Cut
8 oz. Petite Cut
24 oz. KC Strip
24 oz. KC Strip
51
Bone-in shortloin cut, 28 day dr y-aged Certified Angus beef
51
Bone-in shortloin cut, 28 day dr y-aged Certified Angus beef
16 oz. New York Strip
16 oz. New York Strip
43
Mid-Western, grain-fed, 28 day dr y-aged Certified Angus beef
14 oz. Rib Eye
43
Mid-Western, grain-fed, 28 day dr y-aged Certified Angus beef
14 oz. Rib Eye
34
Mid-Western, grain-fed, 28 dr y-aged Certified Angus Beef stuffed
with Maytag blue cheese, topped with caramelized onions and
a red wine demi-glace
Jumbo King Crablegs
36
26
34
Mid-Western, grain-fed, 28 dr y-aged Certified Angus Beef stuffed
with Maytag blue cheese, topped with caramelized onions and
a red wine demi-glace
Jumbo King Crablegs
56
Steamed Alaskan #1 Reds split
56
Steamed Alaskan #1 Reds split
Pan Sautéed Grouper
Pan Sautéed Grouper
29
Fresh local grouper sauteed with lump crab meat,
shrimp, Bienville sauce topped with lemon butter
Pepper Crusted Seared Tuna
Pepper Crusted Seared Tuna
26
Sushi grade tuna generously seasoned with fresh ground five
peppercorn blend then ser ved rare to mid-rare
Lump Blue Crab Cakes
Lump Blue Crab Cakes
21
21
Ser ved with a Bechmel & lemon butter sauce
Plank-Grilled Salmon
Plank-Grilled Salmon
22
Broiled, brushed with maple brown sugar and butter.
Ser ved with roasted vegetable julienne & red pepper coulis
22
Broiled, brushed with maple brown sugar and butter.
Ser ved with roasted vegetable julienne & red pepper coulis
Kiwi Fried Twin Cold Water Lobster Tails
Kiwi Fried Twin Cold Water Lobster Tails
49
Ser ved with a kiwi honey mustard sauce and mango chutney
16 oz. Pork Tenderloin
19
20
With raspberr y & chili peppers ser ved with roasted vegetable julienne
Marinated with creole mustard and shallots topped with a mushroom,
lemon/caper sauce
19
Marinated pork tenderloin grilled over Hickor y, ser ved on a
pool of mushroom demi-glace and Red Pepper Coulis
Roasted Duck
Wood-Grilled Free Range Boneless Chicken Breast
49
Ser ved with a kiwi honey mustard sauce and mango chutney
Marinated pork tenderloin grilled over Hickor y, ser ved on a
pool of mushroom demi-glace and Red Pepper Coulis
0 4 . 2 0 0 7
26
Sushi grade tuna generously seasoned with fresh ground five
peppercorn blend then ser ved rare to mid-rare
Ser ved with a Bechmel & lemon butter sauce
16 oz. Pork Tenderloin
29
Fresh local grouper sauteed with lump crab meat,
shrimp, Bienville sauce topped with lemon butter
20
Roasted Duck
20
With raspberr y & chili peppers ser ved with roasted vegetable julienne
Wood-Grilled Free Range Boneless Chicken Breast
Marinated with creole mustard and shallots topped with a mushroom,
lemon/caper sauce
0 4 . 2 0 0 7
20