Redfish Veracruz

Skillet Seared Red Drum Fillet with a Veracruz Styled Sauce of Citrus, Tomato, Peppers, Olives, and Capers.  Served over Saffron Rice Pilaf.

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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.

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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

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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

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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

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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 […]

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Seafood Colombiana

Pan Seared Scallops, Shrimp, Mussels, and Tomato with a Hint of Citrus in a Savory Coconut Broth.  Served over Jasmine Rice.

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