POTATO CRUSTED ATLANTIC SALMON SALAD
WITH MUSTARD SHRIMP AND ROSEMARY

LOUISIANA BLACKENED HALIBUT SALAD WITH RED WINE MUSTARD VINAIGRETTE

GEORGIA FRIED CHICKEN SALAD WITH GREEN ONION DRESSING

LOUISIANA BLACKENED RIBEYE STEAK SALAD
WITH GARLIC DRESSING AND SALSA RANCHERA

SMOKED TURKEY SALAD ON TOSSED BABY GREENS VINAIGRETTE

GRILLED LAMB AND EGGPLANT SALAD WITH GARLIC DRESSING,
OLIVES, AND PINE NUTS

ENTREES
******

“THE HONORABLE” JIM IWASKO’S GRILLED SHRIMP AND SCALLOP BURRITO
WITH SPICY SEAFOOD RICE, MONTEREY CHEESE, AND TOMATILLO SALSA

CORN CRUSTED EGGPLANT ON CHEDDAR GRITS
WITH WILD MUSHROOMS, CRISPY SPINACH, AND ROASTED RED PEPPER CREAM

LINGUINE WITH PEPPERED GARLIC SHRIMP AND MUSHROOMS

BLACK BEAN RAVIOLIS IN YUCATAN GREEN CHILE-ROASTED TOMATO BROTH
WITH QUESO FRESCO AND CILANTRO

ROBIN VENTURA'S “GRAND SLAM” BARBEQUED LAMB QUESADILLA
WITH MONTEREY CHEESE, PAPAYA, RED ONION, AND CILANTRO

ANGEL HAIR PASTA WITH GRILLED ROSEMARY CHICKEN,
WILD MUSHROOMS, GARLIC, AND OREGANO

CREOLE SHRIMP, CHICKEN, AND ANDOUILLE SMOKED SAUSAGE JAMBALAYA PASTA


GRILLED HALIBUT, SHRIMP AND SCALLOP TACOS
WITH JICAMA GUACAMOLE AND SALSA RANCHERA


RIK KRULL'S LOUISANA CRISPY CATFISH WITH PICKLED JALAPENO TARTAR SAUCE,
SHRIMP “DIRTY” RICE, BROCCOLI SLAW, AND FRIED GREEN TOMATOES

CHEF
RICK MANSON

A HEARTFELT THANK YOU TO ALL OF OUR LOYAL CUSTOMERS
FOR THEIR WONDERFUL SUPPORT, KIND REFERRALS,
AND CHALLENGING US TO CONTINUE TO GROW

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