An assortment of buffalo wings, potato skins, bruschetta, and quesadillas.
A pound of large gulf shrimp served with a tangy cocktail sauce and lemons.
An assortment of crab cakes, mussels mariniere, snow crab clusters, and coconut shrimp.
An assortment of shrimp cocktail, snow crab claws, lobster and crab salads. (Minimum 2 people.) Lobster also available.
Toasted French bread spread with basil pesto topped with fresh Roma tomatoes, and chopped red onion marinated in olive oil and balsamic vinegar. Finished with grated Parmesan cheese.
Fresh crawfish tail meat dusted in Cajun flour and flash-fried. Served with cocktail sauce.
Green Lip mussels sautéed in a white wine shallot cream sauce.
Large Gulf shrimp battered in coconut and deep-fried. Served with a tangy lime sauce and pineapple rings.
Five Large Gulf shrimp served with a tangy cocktail sauce and lemons.
Fresh Maryland Blue Crab seasoned and pan-fried with a red pepper aioli.
Spring greens, roasted walnuts, Granny Smith apples, red onion and cheddar cheese tossed with honey Dijon dressing.
Mixed garden greens and fresh vegetables with your choice of dressing.
Spring greens, Anjou pear, roasted walnuts, dried cranberries, and red onion with raspberry vinaigrette.
Baby spinach, mushrooms, red onion, and hot bacon dressing.
With garden vegetables and bleu cheese dressing.
Crisp Romaine hearts tossed with our classic Caesar dressing and homemade croutons. Garnished with freshly grated Parmesan cheese and anchovies.
Crisp lettuce, fried prosciutto, crumbled bleu cheese, black olives, tomatoes, cucumbers, and red onions, tossed with a red wine vinaigrette.
Spanish onions simmered in cream sherry and finished with stock. Baked with a garlic crouton and provolone, Romano, and Parmesan cheese.
Fresh sweet potatoes simmered with brown sugar, cinnamon, and cream.
Made from the freshest ingredients daily.
Center cut and broiled to perfection. The most tender of steaks. 8 oz.
Well marbled and firm. The most flavorful of cuts. 14 oz.
Perfect marbling adds juice and flavor. 22 oz.
Three 4 oz filet medallions ach accompanied with your choice of our signature toppings. Top each one differently, or have them all the same.
Topping choices: Bleu cheese crowned, Italian herb crust, Bordelaise sauce, Au Poivre, or Cajun Blackened.
Rich flavor of the strip meets the tenderness of the filet. 32 oz.
A 20 oz. portion of London Broil seasoned with cracked pepper, garnished with our sautéed button mushrooms.
Pair a 9 oz. lobster tail with our 8 oz. filet mignon, served with drawn butter. Ask your server about pairings with other steaks.
Slow roasted, perfectly seasoned prime rib of beef served au jus with horseradish sauce. 12 oz, 16 oz., or 20 oz.
Bleu Cheese Crown, Italian Herbs & Parmesan, Cajun Blackened, Au Poivre, and Bordelaise Sauce
9 oz Lobster Tail or Shrimp (Sautéed or Blackened)
A 10 oz Hawaiian Grouper filet, blackened and served on a bed of our famous Mississippi Jambalaya
Fresh Maryland blue crab seasoned and pan fried. Drizzled with a remoulade sauce. Your choice of potato.
A 10oz Atlantic Salmon Filet topped with lemon-herb butter. Served with choice of potato.
A 9 oz. lobster tail with your choice of sautéed or blackened shrimp. Served with drawn butter and your choice of potato.
Perch, Walleye, and All-You-Can-Eat Cod
The Favre family recipe: shrimp, chicken, andouille sausage, ham, and rice simmered in a Creole tomato sauce.
Slow-roasted “fall off the bone” ribs brushed with Brett's Secret Mississippi barbecue sauce and finished on the grill. Served over fried-onion straws. With creamy coleslaw and choice of potato.
A half rack of our baby back ribs accompanied by twin BBQ grilled boneless chicken breasts. With coleslaw and choice of potato.
Our 8 oz chicken breast stuffed with spinach and pine nuts and finished with a roasted garlic cream sauce. Served with choice of potato.
Grilled artichokes, fire-roasted tomatoes, kalamata olives, and penne pasta tossed in a light tomato sauce topped with shaved Parmesan. If you like, add shrimp, grilled chicken, or both.
Jumbo gulf shrimp, crawfish meat, and andouille sausage simmered in a Cajun cream sauce and tossed with penne pasta.
Twin 4 oz chicken breasts lightly dusted in flour and sauteed. Topped with an avocado lime cream sauce and served with garlic mashed potatoes.
Twin 4 oz chicken breasts lightly dusted in flour and sauteed in a lemon, butter, and capers sauce. Served with garlic mashed potatoes.
Twin tenderloin kabobs speared with fresh vegetables and grilled to perfection. Served with choice of potato.
Jumbo shrimp tossed with penne pasta, diced tomatoes and a basil pesto cream sauce.
Mushroom stuffed pasta pillows served with a wild mushroom cream sauce