| Vidalia Onion Rings with zesty peach ketchup |
$7.00 |
|
| Southern Chicken Wings with Redfish hot sauce and blue cheese |
$8.00 |
|
| Scallop Lollipop with Thai chimichurri |
$11.00 |
|
| Island Hummus with plantain chips |
$7.00 |
|
| Pan Fried Crab Cakes with mirliton slaw and key lime hollandaise |
$10.00 |
|
| Steamed Mussels simmered in chardonnay, tarragon butter, and citrus |
$9.00 |
|
| Curry Shrimp Egg Roll with pineapple-ginger preserves |
$8.00 |
|
| Nachos with queso fresco, cilantro salsa, and black beans |
$9.00 |
|
| With grilled chicken |
$11.00 |
|
| Oysters on the Half Shell |
|
selections vary market |
| Corn and Crab Chowder with cornbread croutons |
$3.05 - $5.25 |
|
| Space Stout and Onion Soup, Gruyere crostini |
$4.00 - $6.00 |
|
| Crawfish Gumbo with andouille sausage |
$5.00 - $6.00 |
|
| Pecan Crusted Chevre with Fried Green Tomatoes and mixed greens |
$12.00 |
|
| Caesar with freshly grated parmigianoreggiano and white anchovy |
$10.00 |
|
| Iceberg Wedge: poached shrimp, hard boiled egg, and heirloom tomatoes |
$11.00 |
|
| Asian Ahi Tuna Salad Nicoise with sugar snap peas, hoi sin glazed baby new potatoes, and kim chee egg roll, toasted sesame dressing |
$14.00 |
|
| Strawberry, Point Reyes blue cheese, candied pecans, and mixed greens |
$11.00 |
|
| House Salad with mixed greens and seasonal vegetables |
$4.00 |
|
| Redfish Burger: 10oz. Angus burger on a poppy seed |
$9.00 - $10.00 |
|
| Blackened with blue cheese |
$10.05 |
|
| Sweet Potato Risotto with Portobellos and tomato fennel broth |
$14.00 - $6.00 |
|
| Seafood Jambalaya: shrimp, scallops, andouille sausage, blackened fish, and dirty rice |
$18.00 |
|
| Catfish Po’ Boy lettuce, tomato, onion, pickles and Creole remoulade |
$10.00 |
|
| Pulled Pork with house-made BBQ sauce pickles and Creole remoulade |
$9.50 |
|
| Pecan Chicken Salad with tarragon and grapes on honey whole wheat |
$9.50 |
|
| Griddled Three Cheese and Green Tomato Monte Cristo style with Chevre, Vermont cheddar, and Swiss |
$9.00 |
|
| Open Faced Lobster Salad with corn bread, tarragon mayonnaise, baby greens, and fresh lemon |
$12.00 |
|
| Teriyaki Chicken with Asian slaw and wasabi mayonnaise |
$9.50 |
|
| Pepper Crusted Ahi Tuna: tomato, white bean and fennel ragout, asparagus, fresh herb hollandaise, and lemon essence |
$21.00 |
|
| Grilled Flank Steak: sweet soy glaze, ginger whipped sweet potatoes, spinach egg roll, shitake demi-glace, and scallion drizzle |
$17.00 |
|
| Pan Seared Sea Bass: artichoke and wild mushroom mélange, truffle whipped potatoes, tomato concasse, and mussel fume |
$19.00 |
|
| Chicken Cassoulet with flageolet beans, tomatoes, and fine herbs |
$17.00 |
|
| Crab Stuffed Salmon Ying-Yang, oven roasted edamame succotash, and sweet potato tots in a lemon butter sauce |
$18.00 |
|
| Beef Tenderloin: crawfish, forest mushroom bouche, and tasso ham, in a merchand du vin sauce |
$23.00 |
|
| Ruby Red Trout and Bay Scallops: sauce meuniere, wild rice pilaf, and haricot vert |
$19.00 |
|
| Blackened Catfish: Creole sauce, fried green tomatoes, and dirty rice |
$15.00 |
|
| Fried green tomatoes |
$5.00 |
|
| Sweet potato fries |
$3.50 |
|
| French fries |
$3.00 |
|
| Onion rings |
$4.00 |
|
| Spinach Egg Rolls (2) |
$5.00 |
|
| Sweet potato tots |
$4.00 |
|
| Asian slaw |
$4.00 |
|
| Wild rice pilaf |
$3.00 |
|
