CHEF’S FEATURES
MARCH 27, 2026
CRAB SPINACH ARTOICHOKE DIP
18
Parmesan Crostini
CHICKEN CAPRESE
28
Pan-seared chicken breast topped with fresh mozzarella
Ripe tomato, fresh basil over capellini pasta
Roasted vegetable medley, pesto beurre blanc
FISH AND CHIPS
26
Beer-battered fried cod & steak fries, hush puppies, coleslaw, tartar sauce
STEAK AND SHRIMP 45
Hand-Cut Grilled 8 oz Strip Loin & Jumbo Shrimp
Roasted garlic potato purée, butter-poached broccolini
Cajun crawfish sauce
CHOCOLATE PEPPERMINT CHEESECAKE 12
Vanilla whipped cream and warm chocolate syrup
