With grilled shrimp, cayenne tomato butter sauce and lime sour cream

In white wine sauce, bacon, mushrooms, spinach and toasted garlic bread

With apricot-mango chutney, sliced apples and buttered toast rounds

Crisped and served with butter lettuce wraps, mint, cilantro and traditional red chile-lemon dipping sauce (nước mắm)

Fresh mozzarella sachet filled with creamy mozzarella on charred cherub tomatoes, arugula pesto and grilled bruschette

With sun dried tomato salsa and lime sour cream

Thinly sliced, rare pepper seared prime beef tenderloin with grain mustard sauce, shaved parmesan and lemon-olive oil dressed arugula

Beef satay with Thai peanut sauce, salad with shrimp and ginger-sesame dressing, Filipino pork fried rice and pork belly with yuzu glaze and roasted shishito peppers

Corona beer poached shrimp in cocktail sauce with pico de gallo on avocado and shredded lettuce with blue corn tortilla chips

Roasted golden and ruby beets with panko breaded Texas goat cheese fritters and arugula salad with a bacon-balsamic vinaigrette

Roasted shishito peppers with eel sauce and tempura flakes

With tobacco onions and Texas goat cheese toast gratin

With blue corn tortillas and chili oil

With fried Louisiana crawfish tails, pickled peppers and onions tossed in our charred Creole dressing

With crisp bacon, parmesan and cracked black pepper

With fresh greens, almonds, house vinaigrette and goat cheese toast

With apple cider vinaigrette, Granny Smith apples, Roquefort cheese and spiced walnuts

Grilled 8 oz center-cut beef tenderloin on creamed spinach and house potatoes topped with fried crawfish tails and béarnaise sauce on port wine demi glace

Bacon wrapped, ginger-soy marinated tenderloin with grilled pineapple, roasted serrano, julienne vegetable stir-fry and teriyaki glaze on pork fried rice

Cast iron seared 14oz Ribeye on bacon-red pepper-corn hash with grilled Bermuda onions, roasted serrano pepper, steakhouse-garlic butter and Shiner Bock glaze

We encourage you to eat these with your hands and "burn your fingers". Grilled roman style, rosemary, oregano and olive oil marinated lamb chops on Mediterranean potatoes with roasted olives and lemon

Breaded veal scaloppini topped with lemon-caper butter and a fried egg with braised red cabbage and spaetzle noodles, Anchovies on request

8 oz grilled beef tenderloin tip marinated in chimichurri with spring vegetable enchiladas on roasted serrano butter sauce

Sautéed with lump crab, pico de gallo and chardonnay butter sauce

Four jumbo shrimp broiled with our crab stuffing on shrimp bisque sauce

Crusted redfish fillet topped with sautéed shrimp on white cheddar grits, roasted Brussels sprouts, charred cherub tomatoes and basil-chardonnay butter sauce

Nueske's applewood bacon wrapped salmon fillet on fresh pea-baby lima bean ragout and béarnaise sauce

Jumbo shrimp sautéed in a spicy red curry-coconut sauce, julienne vegetables and toasted peanuts on fettuccini

Ground veal, pork and beef in a tomato, cream, white wine and basil sauce over bucatini noodles with parmesan cheese and toasted garlic baguette

Pan seared chicken breast with cherry tomatoes, sun dried tomatoes, asparagus tips and basil topped with goat cheese mousse on chardonnay butter sauce

Muscovy breast seared and served on roasted shishito peppers with a citrus-honey-yuzu glaze

In white wine sauce, bacon, mushrooms, spinach, cheese and toasted garlic bread

with cayenne-shrimp bisque sauce and lime sour cream

Three pork and vegetable filled crispy rice paper rolls with lettuce wraps, mint, cilantro and traditional nước mắm dipping sauce

with apricot-mango chutney, sliced apples and buttered toast rounds

with Sherry whipped cream and toast point

with bruschette and parmesan cheese

with torn herbs, almonds, chopped tomatoes, apple cider vinaigrette and goat cheese toast

with shaved parmesan and bacon

Granny Smith apples, Roquefort cheese, spiced walnuts and apple cider vinaigrette

Grilled 6 oz tenderloin on creamed spinach, house potatoes, port wine and béarnaise sauces with fried crawfish tails

Topped with 2 grilled shrimp, serrano butter sauce and lime sour cream

Fresh sautéed snapper fillet with lump crab, pico de gallo and chardonnay butter sauce

Grilled Atlantic salmon fillet topped with 2 grilled shrimp and raspberrychipotle marmalade

Three jumbo shrimp broiled with our lump crab stuffing on cayenne tomato sauce

with caramelized onions, mushrooms, spinach, cream and white wine on penne pasta

Sautéed chicken breast topped with avocado salsa, Chihuahua cheese and a grilled shrimp on roasted serrano butter sauce

Grilled Chicken Breast, Dr. Pepper BBQ sauce, roasted green chilies and Swiss cheese

with jumbo shrimp, bacon, lettuce, tomato, red onion and honey-mustard on a jalapeño-cheddar bun

8 oz prime beef tenderloin burger with Vermont White Cheddar, Nueske's bacon, lettuce, tomato, red onion and honey-mustard on a toasted bun

Crispy roasted pork belly, Cure 81 ham, Swiss cheese, pickles and mustard press grilled in French bread

Marinated and grilled chicken breast with tomato, spinach, apricot-mango chutney and triple cream brie on toasted whole wheat bun

Brie, Vermont white cheddar, Havarti & Gruyére Cheeses with Nueske's bacon & grilled tomato on toasted Tuscan bread brushed with black truffle butter

Made with ground Wagyu beef, pork and veal on toasted baguette with marinara sauce, provolone and parmesan cheese

Avocado stuffed with roasted chicken salad, chives, tarragon and basil on shredded lettuce, roma tomatoes and toasted garlic bread

Chopped lettuce, diced grilled chicken, bacon, boiled egg, chopped tomato, green onion, avocado and crumbled bleu cheese with creamy balsamic vinaigrette

with pickled peppers and charred Creole ranch

"Café du Monde" style doughnuts with powdered sugar

In white wine sauce, bacon, mushrooms, spinach, cheese and toasted garlic bread

with cayenne-shrimp bisque sauce and lime sour cream

Three pork and vegetable filled crispy rice paper rolls with lettuce wraps, mint, cilantro and traditional nước mắm dipping sauce

with apricot-mango chutney, sliced apples and buttered toast rounds

with Sherry whipped cream and toast point

with bruschette and parmesan cheese

Granny Smith apples, Roquefort cheese, spiced walnuts and apple cider vinaigrette

with torn herbs, almonds, chopped tomatoes, apple cider vinaigrette and goat cheese toast

with shaved parmesan and bacon

Poached eggs on grilled beef tenderloin, creamed spinach and English muffin topped with béarnaise sauce

Fried eggs over stacked beef enchiladas with roasted serrano sauce, pico de gallo and lime sour cream

Shrimp, lump crab, spinach and mushroom stuffed crepes with a shrimp bisque-sherry sauce

Buttermilk marinated boneless fried chicken breast dipped in our red-chile-honey vinegar with pecan butter topped waffles and syrup

Brioche bread French toast with sautéed banana–rum sauce

Grilled 6 oz tenderloin on creamed spinach, house potatoes, port wine and béarnaise sauces with fried crawfish tails

Sautéed chicken breast topped with avocado salsa, Chihuahua cheese and two grilled shrimp on roasted serrano butter sauce

Fresh sautéed snapper fillet with lump crab, pico de gallo and chardonnay butter sauce

Grilled Atlantic salmon fillet topped with 2 grilled shrimp and raspberry-chipotle marmalade

Three jumbo shrimp broiled with our lump crab stuffing on cayenne tomato sauce

Gigantic meatball of ground Wagyu beef, pork and veal stuffed with provolone cheese on Bucatini noodles with marinara sauce, parmesan cheese and garlic bread

8 oz prime beef tenderloin burger with Vermont white cheddar, Nueske's bacon, lettuce, tomato, red onion and honey-mustard on a jalapeño-cheddar bun

Marinated and grilled chicken breast with tomato, spinach, apricot mango chutney and triple cream brie on toasted whole wheat bun

with jumbo shrimp, bacon, lettuce, tomato, red onion and honey mustard on a jalapeňo-cheddar bun

- Avocado stuffed with roasted chicken salad, chives, tarragon and basil on shredded lettuce and roma tomatoes

with pickled peppers and charred Creole ranch