CHEF'S SPECIALTIES
TILAPIA NEW ORLEANS
Sautéed with Mushrooms & Artichokes and Laced with a Light Brown Sauce.
SHRIMP DIANE
Shrimp Sautéed with Scallions, Onions, Mushrooms & Cajun Spices on Rice (Spicy).
CRAB CAKES
Maryland Style.
VEAL GUSTAV
Sautéed Veal Topped with Lobster Tails.
SHRIMP FRANCAISE
Lightly Breaded and Sautéed in White Wine and Lemon Butter.
CHICKEN DIANE
Boneless Chicken Sautéed with Scallions, Onions, Mushrooms and Cajun Spices on Rice (Spicy).
Scrod (Broiled, Sautéed, or Fried)
Tilapia (Broiled, Sautéed or Fried)
Flounder
White Basa (Broiled, Sautéed or Fried)
Broiled Salmon Filet
Broiled Swordfish
The above fish selections can also be prepared in one of the following ways: Francaise, Marinara, Spicy Cajun.
ALL OF OUR GENEROUS ADULT ENTREES INCLUDE
Salad, Potato, and Vegetable of the Day.
