Our menu

Panne roasted eggplant cake topped with a crabmeat cream sauce

In a white wine tomato sauce

Fried and topped with roasted almonds & a white wine lemon butter topping

Hummus, tabbouleh, & baba ghanouj served with pita bread

Mixed Greens, tomato wedges, dried cranberry and artichoke hearts

With roasted garlic, onions, fresh basil & a balsamic vinaigrette

With seven lettuces, hearts of palm, peppers, dried cranberry & a red wine vinaigrette

Spring mix with feta cheese, cucumbers, kalamata olives, pepperoncini, colored peppers, roasted garlic, capers & artichoke all served in a bread bowl

with grilled chicken - add $5.00

Eggplant, mushrooms, tomatoes, red onions, bell peppers & feta cheese in a pita pocket

Crawfish tails fried in peanut oil with Feta cheese, baby lettuce & light olive oil dressing served in a pita pocket

Served on a sesame seed bun

Served on a sesame seed bun

Marinated & grilled breast of chicken in a pita pocket stuffed with tabbouleh

Grilled chicken with spinach, leeks, roasted pine nuts, feta and garlic tossed with linguine pasta

In a light tomato cream sauce

Boneless breast of chicken in an herb and lemon zest breading served with Fettuccine Alfredo

Penne pasta served with roasted garlic, fresh tomato, basil, butter & Parmesan cheese

Fresh gulf shrimp sautéed with wild mushrooms & sun-dried tomatoes in a light olive oil & garlic sauce

Penne pasta, plum tomatoes, fresh basil and sauteed eggplant

Tossed with olive oil, garlic, onion and crushed red pepper

Sauteed crawfish with roasted peppers, dill, parsley, butter & cheese tossed with linguine pasta

Grilled chicken with mushrooms, rosemary, diced tomatoes & smoked corn tossed with penne pasta

Grilled shrimp with a roasted garlic & tomato basil sauce over penne pasta

Fresh gulf shrimp and a seafood stuffing wrapped in phyllo dough and topped with a white wine lemon butter sauce

Sauteed baby white veal topped with a caper beurre blanc

Grilled fresh catch of the day served on a bed of spinach & topped with a light herb sauce

Grilled filet of beef topped with portobello mushrooms and a balsamic demi-glaze

Fresh gulf shrimp and a seafood stuffing wrapped in phyllo dough and topped with a white wine lemon butter sauce

Fried and topped with roasted almonds and a white wine lemon butter topping

Steamed mussels in a white wine tomato sauce

Hummus, tabbouleh, & baba ghanouj served with pita bread

Panne roasted eggplant cake topped with a crabmeat cream sauce

With lime vinaigrette

Baby lettuce, tomato wedges, dried cranberries and artichoke hearts

With roasted garlic, onions, fresh basil & a balsamic vinaigrette

With seven lettuces, hearts of palm, peppers, dried cranberry & a red wine vinaigrette

Spring mix with feta cheese, cucumbers, kalamata olives, pepperoncini, colored peppers, roasted garlic, capers, & artichoke all served in a bread bowl

with grilled chicken - add $5.00

Penne served with roasted garlic, fresh tomato, basil, butter & Parmesan cheese

Fresh gulf shrimp sautéed with wild mushrooms & sun-dried tomatoes in a light olive oil & garlic sauce

Penne pasta, plum tomatoes, fresh basil, and sauteed eggplant

Tossed with olive oil, garlic, onion, & crushed red pepper

Sauteed crawfish with roasted peppers, dill, parsley, butter & cheese tossed with linguine pasta

Boneless breast of chicken in an herb and lemon zest breading served with Fettuccine Alfredo

Grilled chicken with mushrooms, rosemary, diced tomatoes & smoked corn tossed with penne

Pan-seared boneless pepper crusted duck breast served with a blueberry cognac sauce

Grilled & served over sauteed spinach & topped with a lime vinaigrette

Pan-seared 12 oz. pork chop topped with a honey ginger demi-glaze

Boneless breast of chicken grilled & served with mushrooms & sun-dried tomato butter sauce

Sauteed veal with a wild mushroom brandy demi-glaze

Chicken stuffed with prosciutto ham, artichoke, mushroom, fontina cheese & a marsala wine reduction

Grilled 8 oz. filet topped with portobello mushrooms and a balsamic demi-glaze

Baby Lettuce with Tomato, Artichoke and Dried Cranberries in a Red Wine Viaigrette

topped with a Mint Demi

Pan seared & topped with a Fig sauce

topped with Oyster & Artichoke Dressing and a Honey Ginger Demi

chicken breast grilled topped with mushrooms & sundried tomato butter sauce

sauteed baby veal topped with a caper beurre blanc

Fresh Gulf Shrimp sauteed with Mushrooms & Sun Dried tomatoes in a light olive & garlic sauce

with white chocolate sauce