| Onion Rings |
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Thinly sliced red onions marinated in crystal hot sauce then fried to perfection. |
| Barbecued Shrimp |
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Louisiana jumbo shrimp sauteed with beer, garlic, rosemary and homemade worcestershire sauce. |
| Sizzling Crab Cake |
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Jumbo lump louisiana crabmeat with a blend of chef's spices served on a hot sizzling plate. |
| Braised Pork Belly |
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Seared crispy and served atop garlic mashed potatoes with a roasted shallot jus. |
| Peppercorn Crusted Yellowfin Tuna |
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Seared rare then thinly sliced with asian slaw and a citrus-ginger soy. |
| Fried Green Tomatoes with Crabmeat |
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Fried green tomatoes topped with lump crab meat with our homemade remoulade dressing. |
| Shrimp Remoulade |
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Louisiana jumbo shrimp on a chiffonade of lettuce topped with our homemade remoulade or cocktail dressing. |
| Fried Calamari |
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Marinated calamari fried to perfection topped with our creole marinated olive salad and served with marinara sauce |
| Who Dat Shrimp |
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Bacon wrapped gulf shrimp stuffed with crabmeat served with a sweet thai chili sauce and chipotle remoulade. |
| Spinach Salad |
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Baby spinach, grape tomatoes, crispy apple wood bacon, blue cheese tossed in a balsamic vinaigrette. |
| Hearts of Lettuce |
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A crisp wedge of iceberg lettuce topped with grape tomatoes, crispy apple wood bacon and crumbled blue cheese. |
| Caesar Salad |
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Crispy romaine lettuce tossed with Romano cheese, creamy caesar dressing and garlic croutons. |
| Tomato and Mozzarella |
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Marinated tomatoes, fresh buffalo mozzarella topped with fresh basil, extra virgin olive oil and aged balsamic vinegar. |
| Mr. John's House Salad |
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Mixed baby greens with roasted onions, peppers, grape tomatoes, garlic croutons and shaved parmesan with a red wine vinaigrette. |
| Turtle Soup |
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French Onion. |
| Twin Lobster Tails |
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Two 6oz. lobster tails broiled to perfection and served on a sizzling plate. |
| Surf and Turf |
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6oz. filet mignon & 6oz. lobster tail served on a sizzling plate. |
| Tuscan Veal Chop |
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Baby veal rib chop marinated in olive oil & garlic broiled to perfection served with herb roasted potatoes and sauteed spinach. |
| Shrimp and Lobster Pasta |
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Pasta tossed with gulf shrimp and a sauteed lobster tail with white wine, butter, lemon, red pepper flakes. |
| Veal Alyssa |
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Italian style breaded veal topped with jumbo lump crabmeat in a lemon butter sauce and served with linguini bolognese. |
| Gulf Fish of the Day |
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Pan seared gulf fish served with a sauteed vegetable medley, topped with jumbo lump crabmeat in a lemon butter sauce. |
| Pan Seared Half Roasted Chicken |
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Pan seared chicken breast and pulled dark meat confit with garlic mashed potatoes and asparagus topped with demiglace. |
| Filet Mignon |
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The most tender cut of corn-fed midwestern beef. |
| Petite Filet |
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A smaller, but equally tender filet. |
| New York Strip |
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This USDA prime cut has a full-bodied texture that is slightly firmer than a ribeye. |
| Ribeye |
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An outstanding example of USDA prime at its best. Well marbled for peak flavor, deliciously juicy. |
| Cowboy Steak |
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A huge bone-in version of this USDA Prime cut. |
| Porterhouse For Two |
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This USDA prime cut combines the rich flavor of a strip with the tenderness of a filet. |
| Sauteed Mushrooms |
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| Potato Au Gratin |
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| Creamed Spinach |
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| Asparagus |
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| Mac and Cheese |
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| Baked Potato |
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| Freddie Mac and Cheese |
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And ouille, crawfish mac and cheese. |
| Steak Fries |
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| Broccoli A u Gratin |
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| Garlic Mashed Potato |
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| Cystal Hot Sauce Onion Rings |
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| Sweet Potato Mash Souffle |
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