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Appetizers |
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Broiled Crab Cake
Loaded with
crabmeat and broiled in garlic. Served with a Creole butter
sauce |
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Loaded “Skins”
Crispy potato wedges, cheddar cheese, applewood bacon, scallions
and sour
cream |
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Roasted Mussels
Fresh cultured mussels roasted with fresh garlic, white wine,
fresh basil, capers and shallots. |
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Shrimp Cocktail
Ten large gulf shrimp served chilled with a spicy Bloody Mary
cocktail sauce |
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Fried Calamari
Breaded squid, flash fried and served with homemade
marinara sauce |
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Fried Mushrooms
Hand battered and fried
crispy, topped with parmesan cheese. Served with creamy
horseradish sauce |
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Dozen Oysters
Served on the 1/2 shell with cocktail sauce and
raw horseradish |
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Fried Green Tomatoes
A “southern” must,
cut thick then layered with spiced pecans and bleu cheese |
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Baked Crab & Artichoke Dip
Diane’s recipe made with crab, artichoke, fresh garlic and
parmesan |
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Crispy Shrimp Wontons
Six
large shrimp wrapped in
wontons and crispy fried. Served with ginger soy dipping
sauce |
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Homemade Soups |
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Baked Onion Soup
Thick with
onions and garlic, topped with a toast round and Swiss cheese |
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Lobster Bisque
Classic creamy lobster bisque with pieces of lobster finished
with cream sherry and a flaky puff pastry crust |
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Loaded Potato Soup
Applewood
bacon, celery, onions and garlic. Topped with crispy potato
wedges |
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Salads |
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House Salad
Mixed greens, tomato, cucumbers, cheddar cheese,
“Tumbleweed” onions and our applewood bacon vinaigrette |
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Caesar Salad
Hearts of romaine tossed with Caesar
dressing, fresh shaved parmesan and our own bruschetta
croutons
Add
chipotle chicken or blackened shrimp |
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Chicken Salad
Spicy Chipotle chicken, mixed greens, roasted
corn, tomatos, jack cheese and “Tumbleweed” onions with ranch
dressing |
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Bourbon Smoked Salmon Salad
Served
atop mixed greens with applewood bacon, bleu cheese,
tomatos, cucumbers and “Tumbleweed” onions |
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Steak Tip Salad
Chili rubbed filet tips on mixed greens
with potato wedges, mushrooms, bleu cheese crumbles and
bleu cheese dressing |
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Vine-Ripened Tomato Salad
Layered vine-ripened tomatoes, baby spinach, fresh
mozzarella cheese, basil, olive oil and balsamic glaze |
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Vegetable Stack
Layered grilled tomatoes,
zucchini, yellow squash, asparagus, wilted spinach,
mushrooms and fresh mozzarella cheese |
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Greek Salad
Baby
Spinach, marinated artichokes, tomatoes, cucumber, red
onion, black olives, roasted red peppers and feta cheese |
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Available
dressings: Applewood Vinaigrette, Bleu Cheese, Creamy Ranch, Honey Mustard, 1000 Island, Oil & Vinegar or
Italian
18%
gratuity added for parties of 8 or more.
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Next ---> |
