| Seafood Bisque |
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Shrimp, crab and scallops in a creamy lobster and sherry bisque. |
| French Onion Gratinee |
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Classic onion soup topped with cheese and broiled. |
| Fried Calamari |
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Tender squid lightly dusted with flour and deep fried, tossed in sweet and sour, finished with parmesan cheese and served with a vietnamese chili aioli. |
| Fried Oysters |
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Deep fried and served with a spicy remoulade. |
| Crab Cake |
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Served with baby greens and remoulade. |
| Shrimp Cocktail |
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Fresh shrimp with tangy cocktail sauce served in a martini glass. |
| Jumbo Grilled Prawns |
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Over baby greens, cajun remoulade and lemon. |
| Oysters on the Half Shell |
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Available half and full dozens. Both east and west coast oysters available. |
| Beef Carpaccio |
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Thinly sliced chilled tenderloin served with extra virgin olive oil, lemon, capers, shallots and shaved parmesan reggiano. |
| Oyster Rockefeller |
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Half dozen fresh oysters topped with sauteed spinach, grated cheese and bacon broiled to perfection. |
| Mussels |
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Tender prince edward island mussels sauteed with white wine, garlic, tomatoes and fresh basil. |
| Seared Scallops |
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Over a crawfish risotto, micro green salad and beurre blanc. |
| Grilled Lamb Salad |
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Herb & goat cheese crusted lamb chops served over baby greens with a balsamic viniagrette. |
| Gourmet Greens |
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Tender field greens tossed with toasted almonds, cranberries and crumbled clemson blue cheese, served in a balsamic dressing. |
| Caesar Salad |
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Classic caesar with freshly shaved parmesan and reggiano cheese. |
| The Wedge |
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Classic iceburg lettuce served with bacon, diced tomatoes and creamy clemson blue cheese dressing. |
| 14 oz. Certified Angus Bone-in New York Strip |
|
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| 20 oz. Certified Angus Bone-in Ribeye Steak |
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| Certified Angus Filet Mignon |
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Available in 7 oz. or 11 oz. |
| 24 oz. Certified Angus Center-Cut Porterhouse Steak |
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| 14 oz. Bone-in Veal Chop |
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| Domestic Lamb Loin Chop |
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8 oz. - 1 chop or 2 chop |
| USDA Prime Sirloin Bistro Steak |
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8 oz. Pepper-crusted steak served with friets and au poivre sauce |
| Sashimi Grade Tuna |
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Sesame crusted and served with wasabi mashed potatoes, sauteed julienne vegetables and a trio of dipping sauces. |
| Chilean Sea Bass |
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Pan seared and served with basil whipped potatoes, grilled asparagus and roasted red pepper coulis. |
| Parmesan Crusted Grouper |
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Fresh fillet of grouper coated with shredded Parmesan and served with sauteed baby spinach and whipped potatoes |
| Salmon Stack |
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Blackened and served with whipped potatoes and sauteed spinach and finished with crawfish creole sauce |
| Crab Cakes |
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Crab cakes served with cheesy mashed potatoes and steamed vegetables |
| Lobster Tail |
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5-oz. lobster tail broiled and served with citrus risotto or battered and deep-fried served with drawn butter and remoulade. |
| Pasta Pescara |
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Jumbo sea scallops, colossal shrimp and mussels served with linguini pasta and tomato basil sauce. |
| Chicken Gorgonzola |
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Penne pasta wtih grilled chicken served with a rich gorgonzola cream sauce |
| Lemon Chicken |
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Sauteed chicken breast served with whipped potato, sauteed spinach and lemon or caper sauce. |
| Vegetarian Selection |
|
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| Tender Grilled Asparagus |
|
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| Traditional Creamed Spinach |
|
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| Steamed Broccoli with Lemon |
|
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| Three Cheese Macaroni and Cheese |
|
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| Fresh Cut Fries |
|
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| Jumbo Onion Rings |
|
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| Cheesy Mashed Potatoes |
|
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| Sauteed Button Mushrooms |
|
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| French Baby Green Beans |
|
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| Crawfish Risotto |
|
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| Cold Water Lobster Tail |
|
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| Crab Cake |
|
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| Jumbo Garlic Prawn |
|
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| Oscar Style |
|
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| Sauteed Button Mushrooms |
|
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| Sauce Bearnaise |
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| Green Peppercorn Sauce |
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| Melted Bleu Cheese |
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| New York Cheesecake |
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| Chocolate Layer Cake |
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| Vanilla Bean Creme Brulee |
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| Bourbon Pecan Pie |
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| Key Lime Pie |
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| Chocolate Mousse |
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| Assorted Sorbet |
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| Nightly Featured Dessert |
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