| | | Baked Filet of Salmon - $17.95
In a mustard sauce (If you want it spicy we\'ll blacken it cajun style) |
| Baked Swordfish Steak - $17.95
With horseradish sauce (The sauce keeps it nice and moist)...(We can blacken this up too, just tell your server and we\'ll blacken your swordfish cajun style in a cast iron frying pan) |
| Blackened Cajun Catfish Fillets - $17.95
(This farmed catfish is nothing like we use to catch in \"Beaver Dam\") |
| Sea Bass - $16.95
Served with a teriyaki demi glaze (Beautiful white fish) |
| Sea Scallops Scampi - $17.95
(A generous serving of these tender sweet morsels) |
| Fillet of Sole - $17.95
With fresh sliced tomato and basil.
(Or STUFF IT with crab stuffing. Add $2) |
| Shrimp, Clams, Mussel Marinara - $21.95
Over pasta (It's huge! Instead of marinara the chef can also do it scampi style - Just ask your server) |
| Stuffed Shrimp - $18.95
With our own crab stuffing |
| 8 oz. Lobster Tail - $21.95
(This is the best Brazilian warm water tail available) |
| Alaskan King Crab Legs - $24.95
1 lb. of these dangerous to harvest (as we saw on the Discovery Channel) creatures market price |
| Pasta Gregory - $18.95
(Named after our original chef Jeff's son); Jeff put shrimp, prusciutto, artichoke hearts, mushrooms, black olives, fresh plum and sundried tomatoes, all mixed in a creamy sherry sauce (Awesome!) |
| Shrimp - $17.95
We only use the best Gulf of Mexico whites (Any way the chef prepares these, you cannot go wrong)
• Scampi - (A lot of garlic)
• Francaise - Egg battered with lemon and white wine
• Parmigiana - (Too much cheese!!)
• Cajun - Tomatoes, olives in a ceole cream sauce over pasta |
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