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with poblano sauce
seven jumbo shrimp sauteed with Shiner Bock and cooked with shells on for flavor, "Involves Peeling"
mexican style shrimp cocktail
tossed with blue cheese dressing
with grilled shrimp
with remoulade dressing
with feta Greek vinaigrette
with romaine and roma tomatoes
shrimp, catfish, or oysters
choice of a cup of gumbo or bisque
two served on flour tortillas
topped with Roasted Poblano Sauce
five bacon wrapped and grilled with spices
six with fresh seasonings and citrus butter
with poblano rajas sauce over red beans
grilled with tomato, basil, and garlic sauté
8oz thick cut with veal stock
4oz beef tenderloin w/mushrooms and veal stock
with six pack sauce
fresh, fresh, fresh
spicy crab cakes made with roasted corn and served with poblano sauce
with chipotle hot sauce and tortilla chips
stuffed with monterey jack, cheddar, and crabmeat
six oysters baked with a choice of rockefeller, crab marinara, crab garlic parmesan or 2/2&2
steamed with white wine bianco sauce
served with cocktail sauce
lightly seasoned and served with remoulade
with a basil marinara sauce
blue cheese, greek vinaigrette, honey mustard, ranch, ginger vinaigrette
chopped grilled chicken salad with monterey jack and creole honey mustard
six boiled shrimp over a bed of lettuce with spicy remoulade sauce
feta cheese and kalamata olives “classico” “beware of pits”
romaine lettuce with cucumbers, roma tomatoes, red and green bell peppers
tossed with ginger vinaigrette
roma tomato with danish blue cheese vinaigrette
romaine, spinach, tomatoes & bacon tossed with remoulade vinaigrette
our version of the timeless classic
rich roux with oysters, shrimp, and crabmeat
light cream, oysters, and “spicy”
topped with six pack sauce
roasted poblano and stuffed with shrimp, mushrooms, and cheese
six shrimp bacon-wrapped with slivers of red, green and jalapeño peppers
eight shrimp spiced with fresh seasonings and citrus butter
with andouille sausage, huge portion
fifteen jumbo shrimp sautéed with Shiner Bock and and cooked with the shells on for the perfect flavor, “Involves Peeling”
grilled and topped with roasted poblano sauce
rubbed with fresh rosemary and thyme then topped with bianco sauce
grilled over portobello mushrooms with ginger port soy glaze and creole mustard
topped with sautéed fresh roma tomatoes, basil, and a touch of garlic and olive oil
chicken, spinach & monterey jack rolled in two corn tortillas
topped with roasted poblano sauce and monterey jack cheese
lightly floured, then sautéed with citrus butter and capers “George Allen’s Fave”
served ala carte
aged tenderloin bacon wrapped and grilled with port seafood demi glaze
thick cut rubbed with fresh rosemary and topped with veal stock reduction
eight lovelys - everyone’s favorite
two filets, flaky, fresh and golden fried
nine plump and fried to perfection
of two favorites from above
with Bourbon Pecan Sauce
with Graham Cracker Crust
Made from fresh Granny Smith apples and Cinnamon topped with Homemade Whip Cream
Three Layers, Dense, and Rich
| Two Scoops of Vanilla Ice Cream with Chocolate Syrup | Topped with Home Made Whipped Cream
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