Artichoke hearts, escargot and lobster butter topped with garlic and Parmesan cheese.

Grilled in our own barbecue sauce.

Raw beef tenderloin pounded thin with a marinade of garlic, black pepper, Parmesan, olive oil and lemon.

Ricotta and jalapeño filled ravioli, deep-fried and topped with a crawfish-jalapeño cream sauce.

Grilled portabella and grilled Amish chicken topped with a fresh leek cream sauce.

Fresh squid lightly battered and deep-fried; if you like it spicy, ask for Cajun.

Fresh Gulf oysters, floured and seasoned, and served on a bed of spicy sour cream and yogurt sauce with roasted peppers.

Served with our cocktail sauce and lemon.

A Cajun soup with a variety of vegetables, meats and seafood served over rice.

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The classic recipe.

Mixed salad greens, walnuts, white raisins and peppers in a light raspberry vinaigrette, topped with grilled Amish chicken strips, grilled red onion and feta cheese.

Thick tomato slices blackened and served on a bed of whole romaine leaves topped with crumbled bacon, blue cheese, red onion slices and raspberry vinaigrette.

Shredded cabbage topped with diced peppers, red onion, crumbled bacon and a warm, sweet vinegar dressing.

A classic: 8 oz of specially selected cuts of beef freshly ground in house. Grilled or blackened, American or Blue Cheese. Served on Kaiser roll with lettuce, tomato, red onion.

8 oz burger topped with deep-fried red onion rings and a smoked gouda cream sauce served on a Kaiser roll.

Lightly breaded and fried shrimp OR oysters on French loaf with our spicy sour cream yogurt sauce, lettuce, tomato and red onion.

A whole catfish filet, cornmeal-breaded or blackened, on rye bread with tartar sauce, lettuce, tomato and red onion.

A blend of Amish chicken, shrimp and andouille sausage cooked with a spicy mixture of Creole vegetables and rice.

A New Orleans classic.

Amish chicken breast poached with peppers, tomatoes, onions, celery and cayenne pepper.

Your choice of protein smothered in a spicy mixture of seasonings and vegetables over rice.

On a bed of Etouffee

Sauteed shrimp with celery, peppers, tomatoes and cream with fettuccine.

Fettuccine with heavy cream and Parmesan cheese.

Four-Cheese raviolis topped with homemade meatballs in our italian sausage red sauce.

Blackened Amish chicken strips over onions, peppers and linguine sauteed in white wine and topped with feta cheese.

Sauteed zucchini, red onion, and mushrooms poached in a plum tomato sauce and tossed with fettuccine.

Fresh cut halibut sauteed in lobster butter with shrimp.

Served with blackened shrimp over béarnaise sauce.

A lightly floured Amish chicken breast sauteed in white wine with garlic, capers and lemon on a bed of linguine.

A sauteed Amish chicken breast and deep fried oysters in sparkling Martinelli apple cider with herb butter and garlic.

A 6 oz. pork loin chop topped with red onions and apples in a honey glaze and deep fried yam strips.

Blackened filet served over a shrimp cream sauce.

From the heart of the tenderloin, pan-seared topped with bearnaise and marchand de vin (red wine, tasso and mushrooms) on a bed of deep-fried linguine.

Tenderloin medallions, lightly floured and sauteed in butter with mushrooms and marsala wine.

From the heart of the tenderloin grilled or blackened served with our home fried potatoes.

Our salad dressings are; House Creole Mustard, Blue Cheese, Louis, Italian, Ranch, Raspberry Vinaigrette, and Oil and Vinegar*.