Executive Menu 1

Appetizers

Fried Asparagus – Eight Spears breaded and fried. Served with lemon butter and hollandaise.

Ahi Tuna – Herb crusted and pan-seared fillet of Ahi tuna served with lemon butter sauce accented with hoisin and Japanese sweet chili sauce.

Mediterranean Shrimp – Six Gulf shrimp sautéed in a mixture of olive oil and Mediterranean spices.

Crawfish Bisque Dinner Salad with Honey Mustard Remoulade

Fish Aladdin – pan-sautéed filet of our fresh catch of the day topped with jumbo lump crabmeat and served with our lemon butter saffron sauce.

Rack of Lamb – pan-seared, oven-roasted baby New Zealand rack of lamb served in our basil-mustard cream sauce

9 oz. Filet Mignon – USDA Prime filet, grilled and served in our 3-wine reduction sauce, accented with hollandaise sauce.

Grand Marnier Soufflé

Shrimp Bisque Caesar Salad

Fish Thompson – Sautéed filet of our fresh catch of the day topped with Louisiana crawfish tails and served with lobster cream sauce.

Chicken Prawn – Two chicken breasts grilled and served in a lemon cream sauce topped with shrimp.

12 oz. Ribeye – USDA Prime cut, grilled and served with our 3-wine reduction sauce, accented with hollandaise sauce.

Lemon Crepes – Two thin pastries stuffed with a cream cheese lemon zest, served with a sweet lemon compote.