Chef Frank Taylor features daily Chef’s Specials which highlight the very freshest in local seafood and produce. Your server will present these verbal specials not listed below. Please note that some menu items listed may be changed due to availability.

soups & salads

Chef’s Nightly Soup Feature, of Local Produce and Seafood • Market Price

Baby Spinach Leaves, Pine Nuts, Bleu Cheese and a Balsamic Bacon Emulsion • 7

Mesclun Greens, Strawberries, Pecans and a Honey Vinaigrette • 6

Traditional Caesar Salad with Parmesan and Croutons • 6

signature tapas

cold tapas

Mixed Imported Olives in Flavored Oils • 4

Herbed Focaccia with Olives & Feta Cheese • 6

Robust Global Cheeses, Salt & Butter Local Pecans, Amarino Cherries, Local Fig Preserves, Honey, Fruit Jelly, Toast Points & Crackers • 12

Oven Dried Roma Tomatoes with Feta Cheese & Olives • 5

Tuna Cubes, Skewered in Sesame Vinaigrette • 11

Spicy Tuna Sashimi, Yellowfin Tuna, Spicy Sambal, Diced Mango, Wonton Crisps • 14

Crab West Indies, Jumbo Lump Blue Crab, Shallots, Raspberry Vinaigrette, Avocado and Caviar 16

hot tapas

Panko Oysters, Panko Crusted Louisiana Oysters tossed in a Sweet & Salty Hoisin Sauce • 13

Yellowfin Tuna, Seared with Coriander & Fennel, Creamed Corn & Barley, Sweet Potato Hay, Sauteed Corn & Beans in Lemon Butter • 15

Asian Scallop Tacos. Seared Jumbo Scallops, Local Shiitakes, Sesame Soy, Avocado Puree, Sriracha, Asian Greens • 17

Applewood Bacon Wrapped Warm Water Lobster Tail, Smoked Gouda Cheese Sauce, Roasted Red Pepper Coulis, Aged Balsamic Reduction • 20

Fried Stuffed Artichokes with Boursin Cheese • 6

Home Style Potato Chips, Bleu Cheese, Applewood Bacon and Roasted Red Pepper Ketchup • 6

Crispy Chicken Wings, Tossed in Orange Marmalade, House Smoked Oatmeal • 8

Baby Brussels Sprouts, House Smoked Bacon, Smoked Gouda Cheese Sauce • 8

Jumbo Lump Crab Cake with Fresh Basil, Caper & Tarragon Remoulade Sauce, Sweet Potato Hay • 13

Crispy Tempura Fried Sushi Roll with Salmon • 9

Brie, Baked in a Puff Pastry with Wild Berries, House Chips and Croutons, Balsamic Reduction • 8

Tempura Fried Asparagus, Sweet Soy Syrup • 6

Chiles Rellenos, Bay Shrimp and Corn Bread, Pepperjack
Cheese, Enchilada and Queso Sauce • 12

Pork Tenderloin Medallions, Espress- and Chili-Rubbed, Chorizo Gravy, Apple Chutney • 10

Lamb Lollipops, Israeli Couscous Cake & Sun Dried Tomato Jus • 14

Savory Crawfish Cheesecake, House Smoked Andouille, Louisiana Crawfish Tails, Smoked Gouda Cheese, Cajun Trinity, Red Pepper Coulis and Red Pepper Ketchup • 13

New Orleans Style BBQ Gulf Shrimp, Creole Butter Sauce, French Bread • 12

Lobster Wontons, Maine Lobster Meat, Cream Cheese and Scallions with a Honeydew Ginger Sweet & Sour Sauce • 12

main plates

Chicken Cordon Bleu, Smoked Gouda Cheese Sauce, Yukon Mash and Chef’s Vegetables • 24

Roasted Duck Breast, Jarlsberg Au Gratin Potatoes, Wild Mushroom Compote and Arugula • 25

Pesto Crusted Tuna, Heirloom Tomato Cream Sauce, Italian Style Soft Polenta, Blistered Cherry Tomatoes and Local Greens • 26

Filet Mignon, Chef Taylor’s Worcestershire Sauce, Yukon Mash and Chef’s Vegetables • 30

Bleu Cheese Stuffed Filet of Beef Tenderloin, Grilled Tomatoes, Portobello Mushrooms and Fried Leeks • 32

Potato Crusted Gulf Fish, Sautéed Red Onions and Grape Tomatoes, Lemon Caper Butter Sauce • 25

New York Strip, Chef Taylor’s Worcestershire, Yukon Mash and Chef’s Vegetables • 30
-Blackened with Andouille and Crab Cream • 37

additions

Wild Mushroom Compote • 4

Sauteed Lump Crabmeat • 6

Grilled Shrimp • 5

Blackened Shrimp • 6

desserts

Ice Cream 3-Way, featuring Nightly Flavors • 9

Gooey Centered Spanish Chocolate Cake with Housemade Basil Ice Cream • 7

Ice Cream Sundae with Wild Berries in Port Wine • 6

New York Style Cheesecake, Granola Crisps, Louisiana Strawberry Jam, Vanilla Whipped Cream • 8

Bailey’s & White Chocolate Crème Brulee • 7

Carrot Cake Stack, Layered with Vanilla Cream Cheese Icing, Candied Pecans, Pumpkin Ice Cream, Caramel Sauce • 8