Blue Cakes - Louisiana Style!
Broiled – Served Sizzlin!
Medallions of eggplant penned and topped with lump crabmeat and lemon cream.
Bacon Wrapped Scallops
Three Sea Scallops over spinach, vidalia onions, and grilled artichoke hearts with citrus beurre blanc.
Gulf Oysters Brochette
Five Bacon Wrapped and deep-fried set on traditional Meuinere sauce.
Shrimp Remoulade, Broiled Crab Cake, and Artichoke with Crabmeat Ravigote. Served with deviled egg.
Six baked oysters with spinach, chipotle peppers, and shallots with tequila and romano cheese sauce.
Chili dusted, flash fryed, with our smoked tomato jalepeno tartar sauce served with thai chili sauce.
Cup | Bowl
A rich blend of gulf and Louisiana seafood with a touch of smokey andouille and steamed rice
A house favorite with chopped egg and a hint of sherry
Soup Of The Day
Ask about Chef Pat's Soup Of The Day!
Honey Mustard, Ranch, Balsamic Vingarette, Creole Vingarette, Thousand Island, Bleu Cheese, Asian Vingarette, and Caesar.
Romaine, Iceberg, and Assorted Seasonal Greens with Bermuda Onion and Grape Tomatoes topped with Croutons and choice of Dressing.
Fresh Spinach, Red Onions, Boiled Eggs, Bacon Bits, and a Warm Drizzle – Pat's Favorite
Traditional creamy dressing with crisp romaine, croutons, and shaved Parmesan
Add Grilled Chicken Breast
Add Grilled Shrimp
Tomato & Vidalia Onion Salad
Sliced Tomato with slices of sweet vidalia onion and your choice of dressing.
Classic steakhouse iceberg wedge with bleu cheese dressing.
Au Poivre Sauce | Hollandaise Sauce | Jumbo-Lump Crabmeat | Shrimp | Bernaise Sauce
8 oz. Petit Cut of our Tenderlion Broiled to Perfection.
11oz. Choice Filet – The tenderest of cuts served on a sizzlin' plates.
Marbled 16oz. Chicago Black Angus – Cooked to your specifications.
USDA Prime New York Strip
Chef Pat's Favorite – 16 oz... Served Sizzlin'
22-24oz. Bone On Ribeye, Served Sizzlin'
Prime Colorado Lamb Rack – Broiled
BBQ Spare Ribs
Slow Cooked then Grilled over an Open Flame.
Bone In Chicken Breast stuffed with our Herbal Creamcheese.
Veal Rib Chop
14 oz. Chop topped with Roasted Garlic and St. Tammany Sauce.
Char Grilled Quail
Louisiana Quail grilled with a touch of Lemon Butter.
Two Louisiana Grilled Quail and Two Colorado Lamb Chops off of the rack.
Fish & Shellfish
House Favorite! Pan-Sauteed with Jumbo Lump Crabmeat and Citrus Beurre Blanc.
Grilled Marinated Redfish
With Smoked Tomato Salsa. Topped with Jumbo Lump Crabmeat.
Pecan-Encrusted Catfish Meuinere
Broiled Filet topped with dark Meuniere and Roasted Pecans.
Broiled and Stuffed with Crabmeat dressing topped with Citrus Beurre Blanc.
Yellowfin Tuna & Diver Scallops
With Port Wine Reduction and Citrus Beurre Blanc.
Gulf Fish Almondine
New Orleans Classic with Fresh Fish of the Day Meuniere Sauce and Toasted Almonds.
Five Bacon-Wrapped Shrimp
With a pepper jelly glaze
Potatoes Au Gratin
with Vidalia Onions and Bacon
Grilled Asparagus with Hollandaise
Sweet Potato Casserole
with Pecan Crust
Seafood Mirliton Dressing
made with Shrimp, Crabmeat, and Crawfish.
Sauteed Spinach with Onions
Garlic Mashed Potatoes
Sauteed Spinach with Onions
Baked Potato - Loaded
Homemade French Fries
White Chocolate Bread Pudding
Drizzled with Warm, White Chocolate Sauce. New Orleans Tradition with Whiskey Sauce.
Creme Brulet topped with Berries
Flourless Chocolate Pyramid
with Berries and Raspberry Coulis
Debi's Key Lime Pie
with Macadamia Nut Crust
Fresh Berries & Sweet Cream
Ice Cream Scoop
Vanilla, Chocolate, and Peppermint