| Oysters Bordelaise |
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Oysters dusted with cornmeal, flash fried, topped with butter garlic sauce |
| Shrimp Remoulade |
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Cold boiled shrimp covered with tangy creole white sauce |
| Escargot |
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Baked and served out of the shell in a garlic butter sauce |
| Crawfish Tails |
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Lightly battered and fried served with a tiger sauce |
| Carpaccio |
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Paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and olive oil |
| Fried Calamari |
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Sliced calamari lightly battered and served with a marinara sauce |
| Mussels in White Wine Sauce |
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Steamed in the shell in a white wine and butter sauce |
| House Salad |
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Bibb and Iceberg lettuce served with tomato and your choice of dressing |
| Beef Steak Tomato and Onion Salad |
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Sliced or chopped tomatoes and vidalia onions with vinaigrette dressing |
| Hals Chopped Salad |
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Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, blue cheese and vinaigrette dressing |
| Caesar Salad |
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Romaine lettuce and homemade croutons with tangy caesar dressing |
| Crab Salad |
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Bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in hal's vinaigrette dressing |
| Veal Salad - Entree Salad |
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Crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese |
| Louisiana Gumbo |
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Seafood and andouille sausage gumbo |
| Lobster Bisque |
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True lobster bisque finished with sherry and lobster meat |
| Pasta Asciutta |
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Angel hair pasta tossed with olive oil, regiano parmesan cheese and marinara sauce |
| Fettuccine Alfredo |
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Fettuccine noodles served in a regiano parmesan cheese sauce |
| Trout Meuniere, or Almandine |
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Speckled trout lightly battered and fried served with a brown butter sauce with or without almonds |
| Snapper Franchaise |
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Fresh Gulf red snapper prepared in a light egg batter, sauteed and finished with a lemon beurre blanc |
| Fresh North Atlantic Salmon Filet |
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Grilled, lightly brushed with butter sauce |
| Trout with Crabmeat |
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Speckled trout lightly battered and fried, topped with jumbo lump crabmeat |
| Snapper with Artichokes and Mushrooms |
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Fresh gulf red snapper, poached in white wine, artichokes and mushrooms |
| Swordfish Steak |
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Grilled and served with butter sauce |
| Veal Marsala |
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Sauteed in marsala wine with fresh mushrooms |
| Osso Bucco |
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Braised veal shank in an italian red wine sauce, served with angel hair pasta |
| Veal Piccata |
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Sauteed in hite wine and lemon butter sauce |
| Filet Mignon (12 oz.) |
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Grilled and served with a butter sauce |
| Filet Mignon au Poivre (12 oz.) |
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Pressed in peppercorns, pan seared and served with cognac sauce |
| Hal's Ribeye (12 oz.) |
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Prime bone-in lean cut, eye of the ribeye, finished with butter sauce |
| Roasted Chicken |
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Oven roasted in its own juices, served over mashed potatoes |
| Blackened Filet |
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Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings |
| Prime Bone-in Ribeye (22 oz.) |
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Grilled and served with a butter sauce |
| Rack of Lamb |
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Roasted new zealand rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction |
| Duckling a Lorange |
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Crispy long island duckling with a light orange sauce, served with wild and white rice |
| Asparagus |
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| Sauteed Mushrooms |
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| Onion Rings |
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| Crabmeat |
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| Sauteed Onions |
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| Lyonnese Potatoes |
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| Fettucine Alfredo Pasta |
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| Pasta Ascuitta |
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| Barbant Potatoes |
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| Barbant with Blue Bheese |
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| Barbant with Garlic Butter |
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| White Truffle Macaroni and Cheese |
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| Sauteed Spinach |
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| Shrimp |
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| Steamed Brocoli |
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