Three Course Menu

Roasted red peppers on top of a crostini with Boursin cheese and drizzled with pomegranate molasses

our Louisiana style crab cakes topped with a red bell pepper remoulade sauce +$3.00 per person.

Creamy goat cheese baked in homemade marinara sauce topped with toasted pine nuts, and crispy pita chips

Romaine, red onion, bell peppers, provolone, bacon, egg, Parmesan pecorino dressing.

Tomato, bacon, blue cheese, red onion, crumbled egg, blue cheese dressing.

Mixed lettuce, tomato, cucumber, red onion, sherry vinaigrette.

Medjool dates wrapped in Applewood smoked bacon and served on an apricot chutney

Artichoke hearts baked with creamy Parmesan cheese with crispy pita chips

Tender shrimp sautéed with garlic, heirloom tomatoes, white wine, lemon and Feta cheese served with garlic toast

House blend of beef grilled and topped with white cheddar cheese, cabernet aioli and bacon jam or just cheese

Sushi grade tuna diced and served over crispy wontons with wakame, ponzu, wasabi cream and pickled ginger. +$3.00 per person extra

Sushi grade tuna encrusted with black and white sesame seeds and seared rare. +$3.00 per person

Mixed greens, artichoke hearts, red onion, heart of palm, heirloom tomatoes, candied walnuts, tossed in poppy seed dressing

Slow roasted and topped with roasted carrots, celery, onions, and red wine demi over house mashed +$5.00 per person.

seasoned and baked, topped with arugula, tomatoes, Kalmata olives, pepperoncini and Feta cheese, served over roasted potatoes

House blended Wagyu topped with crispy fried onions, zesty ketchup and served with house mashed.

Fresh Mahi, grilled and topped with parmesan crust and lemon butter, served with rice

Creole mustard cream (not spicy) and rice +$5.00 per person.

two 4oz filets topped with roasted mushroom salad and served with house mashed potatoes +$10.00 per person.

Jumbo shrimp sautéed with tomatoes, spinach, garlic, white wine and olive oil over linguini pasta

Tenderloin medallions sautéed with mushrooms in a sour cream demi sauce over pappardelle noodles

Tenderloin medallions tossed with bell peppers, onions mushrooms and tomatoes in a zesty soy demi sauce over rice

chicken breast with broccoli in Parmesan cream sauce served over penne pasta

Boneless chicken breast sautéed with capers, mushrooms, lemon and white wine served over linguini

Broccoli and mushrooms in a smoked Gouda Alfredo sauce served over penne pasta

Pork medallions marinated in Dijon mustard and tarragon, lightly breaded and baked. Finished with a Dijon Demi sauce and rice