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Dinner Menu

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Spring Dinner Menu


Bacon Wrapped Quail Legs (GF) $12
Nine Bacon wrapped Quail Legs served with a red pepper aioli.

Crispy Brussel Sprouts (GF)  $12
Our famous flash fried Brussel Sprouts, tossed in truffle oil, salt and pepper, and topped
with apple smoked bacon and blue cheese

Calamari   $12
Rings and tentacles calamari with pepperoncini, topped with Parmesan cheese, fine herbs, citrus zest, Cajun aioli

Fried Oysters   $10
Lightly battered fried oysters served with our famous red pepper aioli

Tequila Lime Shrimp  $12
Grilled jumbo shrimp topped with a tequila lime sauce

Brisket  $9
Slow roasted brisket on a brochette with a tomato relish and topped with a red pepper aioli.

Soups, Salads, and Pastas

House Salad (GF, V)  $9
Spring mix with Iceberg lettuce tossed with cucumbers, mandarin orange segments, tomatoes, red onions, with a champagne vinaigrette.

Wedge Salad (GF, V)  $9
Iceberg lettuce wedge, topped with house ranch-blue cheese dressing, English cucumbers,
cherry tomatoes, red onions

Salad Improvements: Salmon $9;  Sautéed Jumbo Shrimp $8;  Grilled Chicken Breast $5

Soupe A L’Oignon (V)   $8 Bowl
Caramelize Sweet Onion, Vermouth, Sherry Wine, Beef Jus, Gruyere, Crostini

Lobster Bisque   $14 Bowl / $8 Cup
Chef prepared Lobster Bisque

Seafood Pasta   $28
Lobster, scallops, shrimp tossed with pasta in a tomato, garlic, basil sauce.

Day Boat Scallops Pasta  $24
Pan Seared Day Boat Scallops, topped with a house white wine cream sauce, on a bed of pasta, tossed in garlic butter and tomato concasse


Mimosa 3 Course Dinner Special
Make any Entrée or Chef Specialty a 3 course dinner for an additional $10.00.

Snapper New Orleans  $22
Pan sautéed Snapper filet topped with our famous crab cake, with white wine Parnassian cream sauce

Braise Short Ribs  (GF) $27
Short Ribs braised in red wine and topped with our mushroom demi-glaze

Duck Confit (GF) $22
Confit Duck leg quarter topped with an orange demi-glaze

New York Strip (GF) $28
Certified Angus New York Strip, topped with roasted peppers, melted goat cheese, and a
mushroom demi-glaze

Pistachio Lamb Lollipop $29
Half-rack of Pistachio crusted New Zealand Lamb topped with a mango chutney demi-glaze

Crab Cake   $22
Lump Crab cake, petite salad, served with roasted red pepper aioli

Chef Specialties

Filet Mignon (GF) $32
Certified Angus Hand-Cut Filet topped with Roquefort butter and mushroom demi-glaze

Grilled Chicken Cordon Bleu (GF) $16
Chicken breast stacked with Black Forest Ham, Gruyere Cheese, white wine cream

Pork Chop (GF) $18
Fire Grilled French Pork Chop topped with a Jack Daniels demi-glaze

Honey Glaze Salmon (GF) $18
Salmon topped with a habanero mango butter

Chef Specialties and Entrées are served with your choice of two sides.


Vegetable Melody,  Sautéed Asparagus, Haricot Verts, Sautéed Brussels Sprouts
Side Salad, Red Skin Mousseline, Wild Rice Pilaf, Roasted New Potatoes


Tuxedo Truffle Mousse Cake   $10
3 layer of cake separated by a layer each of dark chocolate and white chocolate truffle  mousse, smothered with dark chocolate ganache swirled with white chocolate.

Classic Crème Brûlée (GF)   $10

Dark Chocolate Cake (GF)  $7

Cranberry Bread Pudding   $10
Served with a Sweet Cream Sauce

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