Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:
Brunch
Specialty Brunch Cocktails
Fresh Fruit Sangria
Brandy Milk Punch
Backstreet Bloody Mary
Apple Rum Tea
Flavored Mimosas
(changes daily)
Appetizers
Grilled Salmon Tacos
three small tacos with black beans, tomatillo, creme fraiche and fresh garnishe
Lamb Sausage
served with French green lentils and stuffed piquillo pepper
Seared Scallops
with asparagus and wheat berry salad
Steamed Mussels
with house made chorizo and grilled bread
Grilled Flatbread
topped with lemon roasted chicken, arugula, roasted garlic and blistered tomato
New England Lobster Pot Pie
with fennel, potatoes, chard and carrots
Duck Spring Roll
with ginger scallion soy dipping sauce
Lump Crab Cakes
with red pepper buerre blanc
Shrimp Cheesecake
With housemade chorizo, roasted garlic and peppers
Salads / Soups
Watercress Vichyssoise
Gulf Coast Filet Gumbo
Charred Tomato Tortilla Soup
stuffed with bleu cheese, dried fruit and nuts, served with greens
Caesar Salad
Red Romaine Salad
with baby beets, bleu cheese, apple, Marcona almonds and sherry vinaigrette
Mache Salad
with caramelized pumpkin, truffled cheese, pear and candied walnuts with apple cider vinaigrette
Roasted Pear
stuffed with bleu cheese, dried fruit and nuts, served with greens
Goat Cheese Salad
with warm mushroom and spinach
Fried Green Tomato Salad
with bleu cheese and pecans
Panzanella Salad
with roasted chicken, tomatoes, toasted bread, olives and artichoke bottoms with lemon and olive oil
Jumbo Crab Salad
with avocado, tomato and cucumber
Grilled Shrimp Greek Salad
mixed lettuces, shrimp, tomato, cucumber, feta, peppers and olives
Cobb Salad
with chicken, bleu cheese, bacon, egg, tomato and avocado
Tenderloin Salad
sliced beef served with a chopped salad of avocado, tomato, roasted corn, blistered peppers, black beans and green onions, with cilantro lime vinaigrette
Backstreet Traditions
Red Corn Chicken Enchiladas
with corn pudding and green beans
Meatloaf Tower
with mashed potatoes, spinach and mushroom gravy
Pecan Crusted Chicken
with mashed potatoes and spinach
Spectacular Vegetarian Platter
Brunch Specialties
Fried Egg Sandwich
with arugula, tomato, bacon, red pepper mayonnaise and pesto, served with fruit
Backstreet Benedict
two poached eggs over chedder chive biscuits and Canadian bacon, jalapeno béarnaise and served with grits and asparagus
Brioche French Toast
stuffed with bananas and served with maple syrup and caramel sauce
Gingerbread Waffle
with sautéed cinnamon apples and maple syrup
Crab Cakes and Eggs
with red pepper buerre blanc
Chicken and Andouille Hash
with potatoes, sunny side up eggs and jalapeno hollandaise
Migas
scrambled eggs with tortilla chips, green onion, jalapeno, tomato and queso blanco, served with black beans and bacon
Shrimp Cheesecake
With housemade chorizo, roasted garlic and peppers
SANDWICHES
Backstreet Bacon Black Angus Burger
served on seeded whole wheat with chipotle mayonnaise and pencil fries
Portabella Panini
With red pepper, zucchini, eggplant, mozzarella, olive tapenade and pesto dressing
Lobster Sandwich
On toasted brioche with spicy onion rings
Entrees
Coq au Vin
chicken braised in red wine with potatoes, carrots and pearl onions, bistro style
Steak Frites
grilled Rib Eye with olive oil, herbs and pencil fries
Angel Hair Pasta
With shrimp, olives, pinenuts and sun-dried tomatoes
Blue Cornmeal Crusted Catfish
With fresh tomato salsa, corn custard and pan roasted zucchini
Jalapeno Fettucine
Brick Oven Roasted Chicken
with arugula, Israeli couscous and tomato salad
Bacon Wrapped Jumbo Shrimp
with herbed lemon butter over smashed potatoes and spinach
Sautéed Garlic Shrimp
over jalapeno cheese grits, served with French green beans
Crispy Pan Seared Duck Breast
and braised leg with butternut squash puree, pears and greens
Sides
Corn Pudding
Sautéed Green Beans
Macaroni and Cheese
Sweet Potato Terrine
Jalapeno Cheese Grits
Mashed Potatoes
Sautéed Spinach
Butternut Squash
Asparagus
LUNCH MENU
Seasonal Lunch Specialties
Grilled Salmon Tacos
three tacos with black beans, crème fraiche, fire roasted corn puree, tomatillo salsa and fresh garnishes
Grilled Shrimp Greek Salad
Mixed lettuces and shrimp with tomato, cucumber, feta cheese, peppers, fresh oregano, Kalamata olives, red onion and lemon vinaigrette
Panzanella
salad of roasted chicken, tomatoes, toasted bread, olives and artichoke bottoms with lemon and olive oil
Mile High Vegetable Torta
served with greens
New England Lobster Pot Pie
with fennel, potatoes and carrots, topped with a thyme scented crust, served with a small salad
Jumbo Crab Salad
with avocado and tomato and watercress
Cobb Salad
with chicken, avocado, bleu cheese, hard boiled egg, crumbled bacon, tomato, watercress and butter lettuce with red pepper vinaigrette
Tenderloin Salad
sliced beef served with a chopped salad of avocado, tomato, roasted corn, blistered peppers, black beans and green onions, with cilantro lime vinaigrette
Lobster Sandwich
on toasted brioche with bacon, tomato, arugula, spicy onion rings and red pepper remoulade, served with potato salad
Backstreet Bacon Black Angus Burger
served on seeded whole wheat with chipotle mayonnaise with pencil fries
Portabella Panini
With red pepper, zucchini, eggplant, mozzarella, olive tapenade and pesto dressing, served with spinach lentil salad
Shrimp Cheesecake
With housemade chorizo, roasted garlic and peppers, served with salad
Dinner
Appetizers
Grilled Salmon Tacos
Three small tacos with black beans, crème fraiche, tomatillo and fresh garnishes
Lamb Sausage
served with French green lentils and stuffed piquillo pepper
Seared Scallops
with asparagus and wheat berry salad
Mile High Vegetable Torta
topped with pesto
Steamed Mussels
with house made chorizo and grilled bread
Grilled Flatbread
topped with lemon roasted chicken, arugula, roasted garlic and blistered tomato
New England Lobster Pot Pie
with fennel, potatoes, chard and carrots
Duck Spring Rolls
with ginger scallion soy dipping sauce
Lump Crab Cakes
with red pepper buerre blanc
Shrimp Cheesecake
With housemade chorizo, roasted garlic and peppers
Soups & Salads
Watercress Vichyssoise
Gulf Coast Filet Gumbo
Charred Tomato and Chicken Tortilla Soup
Caesar Salad
(evenings, prepared table side)
Red Romaine Salad
with baby beets, bleu cheese, apple, Marcona almonds and sherry vinaigette
Mache Salad
with carmalized pumpkin, truffled cheese, pear and candied walnuts with apple cider
Roasted Pear
stuffed with bleu cheese, dried fruit and nuts, served with greens
Goat Cheese Salad
with Warm Mushroom and Spinach
Fried Green Tomato Salad
with bleu cheese and pecans
Jumbo Crab Salad
with avocado and watercress
Backstreet Traditions
Red Corn Chicken Enchiladas
with corn pudding and green beans
Meatloaf Tower
with mashed potatoes, spinach and mushroom gravy
Angel Hair Pasta
with shrimp, pinenuts, olives and sun dried tomatoes
Jalapeno Fettucine
with chicken, tomatoes, black beans and cilantro
Pecan Crusted Chicken
with mashed potatoes and spinach
Spectacular Vegetarian Platter
Meats and Poultry
Crispy Pan Seared Duck Breast
and braised leg with butternut squash puree, pears and greens
Lamb Chops
Served with housemade lamb sausage, creamy white beans and stuffed red pepper
Steak Frites
grilled rib eye with salsa verde, roasted tomato and chunky fries
Coq au Vin Blanc
chicken braised in white wine with lemon, capers and roasted garlic served with spinach and salt and rosemary crusted potatoes
Seared Pork Chop
with macaroni and cheese, summer vegetable sauté and reduced pan juices
Pepper Crusted Braised Beef Short Ribs
fserved with cippolini onions, mushroom, carrots and smashed rosemary potatoes
Grilled Beef Tenderloin
Over portabello mushroom with creamy spinach and maple bourbon sauce
Brick Oven Roasted Chicken
with arugula, Israeli couscous and tomato salad
Seafood
Fresh Fish
(changes daily inquire with server)
Blue Cornmeal Crusted Catfish
with fresh tomato salsa, corn custard and pan roasted zucchini
Shellfish Stew
with shrimp, mussels, clams and chorizo
Sautéed Garlic Shrimp
over stone ground cheese grits, served with green beans and lemon basil butter
Giant Gulf Crab and Crawfish Cake
served with smashed corn pudding and asparagus
Bacon Wrapped Spicy Jumbo Shrimp
Served over fire roasted corn puree alongside tomato and arugula