| Asparagus Parmesan |
$11.00 |
jumbo asparagus encrusted with parmesan, garnished with crab meat and tomatoes |
| Coquille St. Jacques |
$10.00 |
sea scallops and shrimp baked in mushroom crème surrounded by duchese potatoes |
| Artichoke Claremont |
$8.00 |
whole artichoke served with tomato-hollandaise for leaf dipping |
| Crab Cake |
$14.00 |
broiled and served with cholula remoulade sauce |
| Traditional French Onion Soup |
$6.00 |
|
| Lobster Bisque |
$11.00 |
|
| Shrimp and Grits |
$9.00 |
gulf shrimp sautéed with chardonnay, garlic, onions and three colored pepper, surrounding homemade grits topped with hollandaise sauce |
| Portobello Mushroom |
$9.00 |
slow roasted tenderloin stuffed in portobello mushroom quarters, topped with plum sauce accompanied by asian slaw |
| Tomato Sunrise |
$9.00 |
beefsteak tomatoes, goat cheese, mixed greens, red onion, gorgonzola, striped with peach balsamic glaze |
| Strawberry Salad |
$9.00 |
baby spinach tossed with fresh strawberries, sugar pecans and strawberry vinaigrette |
| Crab Salad |
$16.00 |
blue crab, avocado, mango, tomato and basil |
| Caesar Salad |
$7.00 |
baby romaine lettuce hearts tossed in caesar dressing and served with homemade croutons |
| House Salad |
$6.00 |
bib lettuce, cucumber, tomato, black olive and creamy lime dressing |
| Fettuccini Alfredo with Grilled Chicken |
$12.00 |
|
| Chicken on Fire |
$13.00 |
grilled chicken topped with melted provolone cheese, caramelized onions and serrano peppers |
| Chicken Marsala |
$13.00 |
sautéed chicken topped with sautéed mushrooms and marsala wine reduction |
| Red Snapper Charlie Brown |
$26.00 |
gulf red snapper lightly breaded and topped with sautéed mushrooms, artichokes and crab meat, finished with a brown butter sauce |
| Blackened Scallop Fettuccini |
$16.00 |
blackened sea scallops served on a bed of fettuccini alfredo |
| Shrimp and Scallop Victoria |
$15.00 |
shrimp and scallops sautéed with mushrooms and scallions, finished with a paprika crème sauce and served on angel hair pasta |
| Red Snapper with Shrimp and Crabmeat |
$28.00 |
pan seared gulf red snapper topped with shrimp, crabmeat and béarnaise sauce |
| Soft Shell Crab Oscar |
$29.00 |
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 |
| Crab Cake Dinner |
$28.00 |
two maryland style jumbo lump crab cakes served with cholula remoulade sauce |
| Capellini Aspen |
$22.00 |
gulf shrimp, scallops, and lump blue crab sautéed with fresh asparagus, sun-dried tomatoes, mushrooms, basil and garlic, finished in a chardonnay sauce |
| Veal New Orleans |
$29.00 |
delicate veal sautéed in a light breading, topped with béarnaise sauce and lobster tail meat |
| Veal Piccata |
$17.00 |
veal dipped in egg, sautéed and topped with a lemon butter caper sauce |
| Veal Marsala |
$18.00 |
delicate veal sautéed in a light breading, topped with sautéed mushrooms and marsala wine reduction |
| New Zealand Lamb Chops |
$24.00 |
marinated in rosemary, thyme and garlic. grilled and served with au poivre sauce |
| Filet Au Poivre |
$27.00 |
center cut tenderloin topped with sautéed black peppercorns in crème |
| Portly Ribeye |
$26.00 |
generous ribeye marinated in port wine and gratineed with gorgonzola cheese |
| Ribeye with Shrimp and Crabmeat |
$29.00 |
hand cut black angus ribeye topped with gulf shrimp and lump crabmeat finished with béarnaise sauce |
| New York Strip Maitre 'D Butter |
$25.00 |
new york strip topped with garlic chardonnay herb butter |
| Steak Diane |
$27.00 |
tenderloin medallions topped with cognac creme accented with black peppercorns and mushrooms |
| Filet Dijonaise |
$29.00 |
black angus filet topped with a dijon cream sauce and sautéed crawfish tails and green onion |
| Fresh Berries with Gran Marnier Sabayon |
$7.00 |
fresh whipped cream topped with blended egg yolk, lemon zest and gran marnier with an array of fresh berries |
| Creme Brulee |
$8.00 |
egg, cream, whole vanilla bean with caramelized sugar |
| White Chocolate Mousse |
$6.00 |
belgian white chocolate "mousse" in a chocolate graham cracker crust |
| Apfel |
$7.00 |
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 |
| Bananas Foster |
$9.00 |
bananas cooked in brown sugar, butter, fresh juices of orange and lemon and flamed with gran mar-nier. served on top of crepes filled with vanilla ice cream |
| Big Ole Chocolate Cake |
$9.00 |
|
