| Crabtini |
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Colossal lump crabmeat tossed in our house vinaigrette and served with our classic Creole remoulade sauce in a chilled martini glass |
| Barbecued Shrimp |
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Sauteed new orleans style in reduced white wine, butter, garlic and spices |
| Shrimp Remoulade or Shrimp Cocktail |
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Jumbo gulf shrimp dressed with your choice of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce |
| Mushrooms Stuffed with Crabmeat |
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Broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese |
| Seared Ahi Tuna |
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Perfectly complemented by a spirited sauce with hints of ginger, mustard and beer |
| Sizzlin Blue Crab Cakes |
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Two jumbo lump crab cakes with sizzling lemon butter |
| Veal Osso Buco Ravioli |
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Saffron infused pasta filled with veal osso buco and fresh mozzarella cheese. Served with spinach and a white wine demi glace |
| Lobster Bisque |
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| Sliced Tomato and Onion |
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A sliced beec steak tomato on a medley of lettuce. |
| Steak House Salald |
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Icberg, romaine and baby lettuce with cherry tomatoes garlic croutons and red onions |
| Caesar |
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Fresh crisp romaine with romano cheese, garlic croutons and creamy caesar dessing. |
| Ruth's Chop Salad |
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A ruth's chris original. Julienne lettuce,spinach and redicchio tossed with slicedred mushrooms,chooped green olives |
| Baby Arugula Salad |
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Fresh baby arugula with sliced red onion,mushrooms and a wram bacon dressing. |
| Vine Ripe Tomato and Buffalo Mozzarella Salad |
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A sliced beef steak tomato,basil and fresh bufalo mozzarella cheese with balsarric |
| Lettuce Wedge |
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A crisp wedge of iceberg lettuce on firld greeens topped with crumbled |
| Petite Filet |
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The most tender cut of corn-fed midwestern beef. Broiled expertly to melt-in-your-mouth |
| Filet |
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A larger and equally tender cut of custom-aged, corn-fed midwestern beef. Broiled to your liking |
| New York Strip |
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A favorite of many steak connoisseurs. This USDA prime cut has a full-bodied texture that is slightly firmer than a ribeye |
| Petite Filet and Shrimp |
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Two tender 4 oz. beef medallions topped with jumbo shrimp |
| Ribeye |
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An outstanding example of prime at its best. Well marbled for peak flavor, deliciously juicy |
| Cowboy Ribeye |
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A huge bone-in version of this prime cut |
| T-Bone |
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A full-flavored classic cut of prime beef |
| Porterhouse for Two |
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This prime cut combines the rich flavor of the strip with the tenderness of a filet |
| Double Pork Chop |
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18 oz. premium reserve double pork chop that is flavorful and juicy |
| Veal T-Bone |
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Tender white milk-fed veal. Perfectly brolied to release the delicate flavor |
| Lamb Chops |
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Three chops cut extra thick, served with mint jelly. They are naturally tender and flavorful |
| Salmon Filet |
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Moist and tender atlantic salmon, poached under the brolier |
| Blackened Yellowfin Tuna |
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Blackened to perfection with famous new orleans spices |
| Maryland Style Crab Cakes |
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Two of our jumbo lump crab cakes |
| Live Whole Maine Lobster |
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Three pounds and up |
| Cold Water Lobster Tail |
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Drizzled with butter |
| Stuffed Chicken Breast |
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Oven roasted double chicken breast chicken breast stuffed with garlic herb cheese and served with lemon butter |
| Mashed |
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Wih a lint of roasted garlic |
| Baked |
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A one pounder loaded |
| Au Gratin |
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Served in acream sauce topped with melted sharp cheedr |
| Steak Fries |
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Big and rough cut |
| Julienne |
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Regularc cut |
| Shoestring |
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Extra thin and crispu |
| Lyonnaise |
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Sauteed with onions |
| Sweet Potato Casserole |
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With pecan crust |
| Sauteed Mushrooms |
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| French Fries Onion Rings |
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| Broiiled Tomatoes |
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| Fresh Broccoli |
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Steamed au gratin served in cheese sauce topped with meltes sharp cheddar |
| Fresh Spinach |
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| Creamed Spinach |
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Classic new orleans version au gratin |
| Spinach Au Gratin |
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Creamed spinach topped with melted shrap cheddar |
| Fresh Asparagus |
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With hollandaise |
| Filet |
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The most tender cut of corn fed |
| Petite Filet |
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A smaller, but equilty tnedre filet |
| Ribeye |
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An outstanding example |
| Cowboy Ribeye |
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A huge bone-in version of this prime cut |
| New York Strip |
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A Two tender 4 oz. beef medallions topped with jumbo shrimp |
| Porterhouse for Two |
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A Two tender 4 oz. beef medallions topped with jumbo shrimp |
| T-Bone |
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A full-flavored, classic cut of Prime beef |
| Carmelized Banana Cream Pie |
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Creamy white chocolate banana custed in pour falky crust |
| Warm Apple Crumb Tart |
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Granny smith apples baked in a flaky pasty with stresuel crust and vanilla bean ice cream |
| Cheesecake |
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Creamy homemade cheesecake served with fresh berries |
| Bread Pudding with Whiskey Sauce |
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Our definitive version of atradintional new orleans favority |
| Chocolate Sin Cake |
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| Creme Brulee |
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| Fresh Seasoned Berries with Sweet Cream Sauce |
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| ice Cream or Sorted |
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