SMOKED CHICKEN & SAUSAGE GUMBO

SENSATION SALAD

SPINACH DIP

SURF & TURF

Grilled center cut 8 oz. bone in pork chop topped with garlicued shrimp. Served with Au gratin potatoes.

CEDAR ROASTED SALMON

Finished with lemon butter and served with broccoli Italian style and roasted fingerling potatoes.

FISH CREOLA

Lightly battered and fried redfish filet, topped with Louisiana crawfish tails sautéed in Creole butter Alfredo and served over spaghetti.

CAPRESE CHICKEN

Fire grilled and topped with a sauté of fresh basil and grape tomatoes. Finished with fresh shredded Parmigiana and a drizzle of Balsamic glaze. Served with rice pilaf and roasted squash & zucchini.

MEATBALLS AND SPAGHETTI

Hand rolled everyday with garlic, fresh herbs, and Italian bread crumbs then baked and simmered in marinara. Served with spaghetti.

CARROT CAKE

House made with fresh carrots and pecans and finished with a cream cheese icing.

BREAD PUDDING

House made filled with white chocolate and topped with Bananas Foster sauce.