Entrees

• Sautéed Soft Shell Crab  [ View picture .. ]
  Sautéed Soft Shell Crab with rice pilaf and mixed greens
  17.50


• Jambalaya  
  Shrimp, craw fish, sausage, chicken, rice and peas
  15.50


• Shrimp Creole  
  Shrimp Creole with rice pilaf and tomato
  14.50


• Red Beans  
  Red Beans with rice, Andouille sausage & Blacken chicken
  12.50


• Fried Oysters  
  Fried Oysters with Dirty Rice and braised spinach
  13.50


• Braised Pork Shoulder  
  Braised Pork Shoulder with roasted garlic mash & braised greens
  12.50


• French Style Frog Legs  
  French Style Frog Legs with Dirty Rice & braised greens
  16.00


• Top Sirloin Steak  
  Top Sirloin Steak, red beans and fried onions
  14.50


• Rib-eye Steak  
  Rib-eye Steak, roasted garlic mash and mushroom Demi-Glaze
  19.50


• Grilled Blacken Chicken  
  Grilled Blacken Chicken & rice with mixed greens
  10.00


• Sautéed Catch-of-the-Day  
  Sautéed Catch-of-the-Day in a lemon caper sauce with mixed greens
  Market


• Jambalaya  
  Shrimp, craw fish, sausage, chicken, rice and peas
  15.50


• Spinach Risotto  
  Spinach Risotto with sun dried tomatoes
  13.00



Pastas

• Creole Fettuccini  
  Creole Fettuccini with prawns, chicken, andouille and tomato cream
  14.50


• Mac & Cheese  
  Mac & Cheese. Toped with Caesar crumble croutons
  7.50


• Mediterranean Pesto  
  Mediterranean Pesto, dried tomatoes, olive, artichoke, spinach and feta
  13.75


• Scampi  
  Scampi with Angel Hair Pasta and Parmesan cheese
  18.00


• Penne with Sausage  
  Penne with Sausage, tomatoes and mixed peppers
  12.50

Proposed box lunches ($10.00 each):

Sandwiches:

• Herb turkey and smoked cheddar with lettuce, tomato, Dijon-mayo, served with home made focaccia.
• Salami with provolone, olive tepmande, served on homemade onion bun.
• Black forest ham and Bavarian Swiss, served on rye bread with honey-Dijon.
• Grilled chicken club, with lettuce, tomato, and bacon, with chipotle-mayo, served on homemade focaccia.
• Oven-roasted beef with Tillamook cheddar, served with horseradish cream on sourdough bread.
• Roasted veggie on focaccia with grilled zucchini, eggplant, red pepper, with Balsamic vinaigrette.

Salads :( served with homemade focaccia):

• Italian chopped salad; pepperoni, dried salami, ham, provolone, tomato, onion, peppercinis, tossed with iceberg and romaine lettuce with a red wine vinaigrette.
• Grilled chicken Cesar with garlic croutons.
• Roasted vegetable and penne pasta with a balsamic vinaigrette.
• Baby spinach, Oregon blue cheese, walnuts, caramelized red onions, tomatoes, and blue cheese vinaigrette.
• Mediterranean chicken salad, marinated grilled chicken breast, with romaine, tomato, cucumbers, Mediterranean olives, artichokes, feta cheese, with lemon vinaigrette.

Appetizers

• Bacon wrapped scallops  [ View picture .. ]
  15.50


• Cajun chicken strips  
  7.50



Soups

Salads

Wine List

• Update in progress. Click HERE for wine list in PDF