Main MenuAvailable Now
|Sunday||04:00PM – 09:30PM|
|Monday||04:00PM – 09:30PM|
|Tuesday||04:00PM – 09:30PM|
|Wednesday||04:00PM – 09:30PM|
|Thursday||04:00PM – 10:30PM|
|Friday||04:00PM – 10:30PM|
|Saturday||04:00PM – 10:30PM|
Happy Hour MenuAvailable Later
|Monday||05:30PM – 07:00PM|
|Tuesday||05:30PM – 07:00PM|
|Wednesday||05:30PM – 07:00PM|
|Thursday||05:30PM – 07:00PM|
|Friday||05:30PM – 07:00PM|
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Jumbo shrimp dusted in creole seasoning and blackened. Served over creamy cheddar polenta. Spicy.
Slow cooked, topped with piquante tomato ragu, and served over mashed potatoes.
Half a dozen, shucked to order, dressed with cocktail sauce, lemon wedges, and saltines.
Pulled chicken slow cooked with carrots, onion, celery, and peas in an herbed cream sauce with gnocchi dumplings.
Seasoned filet tips seared in an iron skillet, served with basil aioli. Spicy.
Double cooked Idaho potatoes, baked and deep fried, seasoned with duck fat and chives, and served with a side of roasted tomato aioli.
Deep fried tater tots, topped with our 12-hour pulled pork and cheese curd, baked, then covered with brown gravy and horseradish aioli.
Quartered artichoke hearts chopped with baby spinach and roasted garlic, blended with 3 cheeses and sour cream, baked, and served with tortilla chips.
Sautéed shrimp tossed in a sweet and spicy habanero chili sauce over basmati rice. Spicy.
Housemade alligator sausage mixed with peppers, onions, and pepperjack cheese in a flour tortilla, topped with sour cream. Spicy.
Baked baby crab cakes served on a bed of sauteed spinach and topped with creole hollandaise.
Flash fried in tempura flour with sweet peppers, topped with chipotle aioli.
Battered dill pickle chips, served with ranch dipping sauce.
Shaved sirloin, caramelized onions, and American cheese rolled together and deep fried. Served with spicy ketchup and roasted garlic aioli.
Chopped tomatoes, red onions, garlic, and basil pesto, topped with parmesan cheese and balsamic reduction.
Blackened chicken, cheddar cheese, and salsa in a flour tortilla. Served with sour cream and tortilla chips.
Baked with cheese, jalapenos, black bean and corn salsa, topped with lettuce and olives, with sides of salsa and sour cream.
Your choice of gumbo or the soup of the day.
Mixed greens, tomatoes, cucumbers and red onions, with a side of balsamic dressing.
Chopped romaine hearts tossed with parmesan cheese, croutons, and Caesar dressing.
A wedge of iceberg lettuce topped with blue cheese dressing, diced tomatoes, and crispy bacon.
Dressed with red wine vinaigrette, topped with pancetta, caramelized onions, cherry tomatoes, and an over easy egg.
Gorgonzola cheese, Granny Smith apples, candied pecans, and shaved red onions tossed in a bacon mustard vinaigrette with baby spinach, topped with blackened filet tips.
Chopped iceberg lettuce topped with tomatoes, black bean and corn salsa, avocado, cheddar cheese, tortilla crisps, and blackened chicken with a side of ranch dressing.
Blackened filet tips on a brioche hero roll topped with melted provolone, lettuce, tomato, onion, and basil aioli. Served with Cajun fries. Spicy.
8 oz burger topped with blue cheese, bacon, and sautéed mushrooms on a brioche roll. Served with Cajun fries.
Served on a brioche roll with lettuce, tomato, and onion. Served with Cajun fries.
Blackened chicken mixed with romaine lettuce, parmesan, tortilla crisps, and Caesar dressing. Served with Cajun fries. Spicy.
A New Orleans staple. Andouille sausage, chicken, and tasso ham in a piquant stew of tomatoes, trinity, and dirty rice, topped with jumbo shrimp. Spicy.
Seasoned and seared, served over trinity potato hash and roasted asparagus, and topped with creole hollandaise. Spicy.
A boneless chicken breast, buttermilk battered and deep fried golden brown, set atop mashed potatoes and sautéed spinach, topped with country gravy.
12oz NY strip steak, topped with blue cheese compound butter and demi glace, and served with a side of cheddar cauliflower gratin.
Dusted with blackening seasoning and seared, served with shrimp and sweet potato hash and broccoli, and topped with candied pecans and vanilla brown butter. Spicy.
Sauteed spinach, diced tomatoes, and claw crab meat, tossed in a Cajun cream sauce with angel hair pasta and topped with a blackened chicken breast. Spicy.
Roasted wild mushrooms, caramelized onions, sundried tomato pesto and goat cheese, and folded together with aborio rice, cream and parmesan cheese, and drizzled with balsamic reduction.