Skillet Seared Red Drum Fillet with a Veracruz Styled Sauce of Citrus, Tomato, Peppers, Olives, and Capers. Served over Saffron Rice Pilaf.
Bacon Shrimp and Bratwurst
Half Dozen Bacon Wrapped Shrimp Plus Sliced Guiness Bratwurst tossed in a Honey and Stone Ground Mustard Dressing
Aguacate Salsa
Crushed Ripe Avocado with Pico de Gallo Salsa and Cumin Dusted Fried Tortilla Wedges
Avocado and Adobo Shrimp
Sauteed Jumbo Shrimp tossed in a Chipotle Adobo Sauce with Honey and Garlic over Crushed Avocado. Served with Stone Ground Cheddar Grits.
Cajun Shrimp and Grits
Cajun Seasoned Sauteed Shrimp with Aged Cheddar Stone Ground Grits, Confetti Peppers, and Herbs
Grillade Baton Rouge
Grilled and Sliced Chicken Breast, Capicola Ham, Andouille Sausage, and the Chef’s Choice of Game Meat in a Baton Rouge Styled Bacon Brown Gravy over Creamy Stone Ground Cheddar Grits
Georgian Shrimp and Scallops
Zesty Skillet Seared Shrimp and Scallops with a Southern Sweet Corn Triple Succotash with Stewed Tomato and Shelled Lima Beans over Creamy Aged Cheddar Grits
Eggplant Veracruz
Lightly Fried Eggplant over a Bed of Skillet Seared Hominy and a Veracruz Styled Sauce of Citrusy Tomato, Sweet Peppers, Vidalia Onion, Capers, Kalamata and Spanish Olives over Linguine Pasta
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
Seafood Colombiana
Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth. Served over Jasmine Rice.