Each entrée (with the exception of the gumbo and pasta) includes your choice of dirty rice or potato (garlic smashed, French fries, or sweet potato fries) with chef’s choice of vegetable.
1000 Spice Caribbean Chicken
Another signature dish consisting of half a chicken marinated, flash-fried then baked – 20.
(This dish is very spicy, with more of a vinegary spice than a pepper spice. It takes 35 minutes to prepare)
A boneless breast dipped in beer batter, fried and served with honey butter and Dijon mustard for dipping – 18.
Grilled Black Angus NY Strip
Topped with caramelized onions and goat cheese (12 ounces) – 26.
Boneless Black Angus Ribeye
Blackened Cajun-style or grilled 14 ounce cut – 26.
22 ounce cut – 31.
Baby Back Ribs
A rack of imported Danish ribs served with our own hot or mild barbecue sauce – 23.
Sautéed with fresh herbs in a red wine demi-glaze served on garlic toast with melted bleu
cheese – 26.
Served on a rosemary skewer and brushed with honey butter – 25.
Cornmeal fried or blackened with grilled red onion relish and creamy mustard – 19.
Cedar Plank Salmon Filet
Topped with mustard-tarragon beurre blanc – 22.
Marsala Chicken and Ravioli
With grilled chicken and Applewood smoked bacon in sweet marsala and mushroom cream sauce over four-cheese ravioli – 19.
Creamy Roasted Garlic Shrimp Pasta
With roasted red peppers and mushrooms in parmesan cream sauce over fresh linguine – 22.
Our menu items are freshly prepared. We appreciate your patience especially on busy nights.
Garlic smashed potatoes, corn fritters (2), vegetable – $4./each
French fries, sweet potato fries, coleslaw, dirty rice – $3.5./each
Bleu cheese crumbles – $2. Guacamole – $3/$5
Corkage fee – $9 per bottle
Bring your own dessert fee $1.5 per person
We will try to accommodate special dietary requests.
Ask to see our vegetarian and gluten-sensitive menus.
A 20% gratuity may be added to parties of five or more