Fresh halibut pan roasted with a panko crust then topped with a saute of crabmeat, capers, and diced tomatoes in a citrus and white wine shallot butter. Accompanied by rice and sauteed garlic green beans.
Ten ounce center cut chop firegrilled with garlic and black pepper seasonings, plated over an asiago risotto, and topped with a portobello marsala gravy. Accompanied by sauteed garlic green beans.
Seasoned ground beef served over chopped greens and topped with cheddar and jack cheeses, pico de gallo, carrots, avocado, and tortilla strips. Accompanied by a side of BBQ ranch dressing.
Grilled Salmon fillet plated over fettuccine pasta tossed with tomatoes, spinach, and mushrooms in a white wine sauce.
Chicken Breast with chopped pecans and plated over gnocchi tossed with roasted red peppers and spinach in an asiago cream sauce.
Fresh swordfish pan seared with Cajun spices then plated over dirty rice with gulf shrimp and black beans.
Fresh rockfish fillet firegrilled with Cajun spices then served on a toasted potato roll with a side of Old Bay aioli. Accompanied by fries and coleslaw.
Fresh mahi pan seared with Cajun spices then plated over dirty rice with gulf shrimp and black beans.
Flash fried in our southern breading and topped with banana peppers and creamy Sriracha.
Gulf shrimp fried in our southern breading then tossed in a creamy sriracha sauce then served over our house greens tossed with bbq ranch dressing.