Jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes
10.00 $
Coquille St. Jacques
Sea scallops and shrimp baked in mushroom creme surrounded by duchese potatoes
9.00 $
Artichoke Claremont
Whole artichoke served with tomato-hollandaise for leaf dipping
8.00 $
Crab Cake
Broiled and served with with Cholula Remoulade sauce
12.00 $
Traditional French Onion Soup
Broiled and served with with Cholula Remoulade sauce
6.00 $
Shrimp & Grits
BGulf shrimp sautred with chardonnay, garlic, onlins and three-colored pepper, surrounding homemade grits topped with hollandaise sauce
7.00 $
Portobello Mushroom
Broiled and served with with Cholula Remoulade sauce
10.00 $
Salads
Tomato Sunrise
Beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze
8.00 $
Strawberry Salad
Baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette
6.00 $
Crab Salad
Blue crab, avocado, mango, tomato and basil
7.00 $
Caesar Salad
Baby Romaine Lettuce Hearts tossed in Caesar Dressing and served with Homemade Croutons
10.00 $
House Salad
Bib lettuce, cucumber, tomato, black olive and creamy lime dressing
5.00 $
Chicken
Fettuccine Alfredo with Grilled Chicken
Bib lettuce, cucumber, tomato, black olive and creamy lime dressing
12.00 $
Chicken on Fire
Grilled chicken topped with melted provolone cheese, caramelized onions and Serrano peppers
13.00 $
Chicken Marsala
Grilled chicken topped with sauteed mushrooms and Marsala wine reduction
13.00 $
Seafood
Red Snapper Charlie Brown
Gulf red snapper lightly breaded and topped with sauteed mushrooms, artichokes and crab meat, finished with a brown butter sauce
24.00 $
Polka Dot Fettuccini
Blackened sea scallops served on a bed of fettuccini Alfredo
14.00 $
Shrimp and Scallop Victoria
Shrimp and scallops sauteed with mushrooms and scallions, finished with a paprika creme sauce and served on angel hair pasta
14.00 $
Red Snapper with Shrimp and Crabmeat
Pan seared Gulf red snapper topped with Shrimp, Crabmeat and Bearnaise
25.00 $
Soft Shell Crab Oscar
Two soft shell blue crabs dusted with white corn flour, fried in olive oil and topped with jumbo lump crab meat, hollandaise sauce and asparagus
27.00 $
Crab Cake Dinner
Two Maryland style jumbo lump crab cakes served with Cholula Remoulade sauce
27.00 $
Fettuccini Aspen
Gulf shrimp, scallops, and lump blue crab sauteed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a Chardonnay sauce
22.00 $
Veal
Veal New Orleans
Delicate veal sauteed in a light breading, topped with bearnaise sauce and lobster tail meat
25.00 $
Veal Piccata
Veal dipped in egg, sauteed and topped with a lemon butter caper sauce
16.00 $
Veal Marsala
Delicate veal sauteed in a light breading, topped with sauteed mushrooms and Marsala wine reduction
18.00 $
Steaks & Chops
New Zealand Lamb Chops
CMarinated in rosemary, thyme and garlic. Grilled and served with Au Poivre Sauce
21.00 $
Filet Au Poivre
Center cut tenderloin topped with sauteed black peppercorns in creme
22.00 $
Portly Ribeye
Generous Ribeye marinated in port wine and gratineed with gorgonzola cheese
26.00 $
Tournedos Sauce Opus
Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp
27.00 $
Ribeye with Shrimp and Crabmeat
Twin tenderloin medallions topped with beef cabernet mushroom sauce, garnished with grilled shrimp
28.00 $
New York Strip Maitre 'D Butter
New York strip topped with garlic chardonnay herb butter
25.00 $
Steak Diane
NTenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms
24.00 $
Double Bone-In Pork Chop
Grilled to perfection with pecan rub. Served with raspberry port sauce
24.00 $
Fulfillment
Fresh Berries with Gran Marnier Sabayon
Fresh whipped cream topped with blended egg yolk, lemon zest and Gran Marnier with an array of fresh berries
7.00 $
Creme Brulee
Egg, cream, whole vanilla bean with carmelize sugar
8.00 $
White Chocolate Mousse Pie
Belgian white chocolate "mousse" in chocolate graham cracker crust
6.00 $
Apfel
A German classic. Whole poached apple stuffed with brown sugar, butter and raisins wrapped in puff pastry, baked golden brown and topped with a vanilla custard sauce
7.00 $
Bananas Foster
Bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with Gran Marnier. Served on top of crepes filled with vanilla ice cream
9.00 $
Big Ole Chocolate Cake
Bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with Gran Marnier. Served on top of crepes filled with vanilla ice cream