Dinner Menu

Chips & salsa on another level. Baby shrimp tossed with garlic, white wine, and pico de gallo, with Monterrey salsa, topped with avocado and served with chips for dipping.

Baby shrimp cooked with spicy chipotle-chorizo sausage, mushrooms, pico de gallo, and melted mozzarella. Served with garlic toasted bread.

Six fried oysters served over tartar sauce, topped with chipotle caper sauce and tortilla chips. Add blue cheese (+$4) or pickled jalapeños (+$2).

Lump crab meat, red & yellow bell peppers, celery, green onions, lemon, garlic, parsley, and panko, pan-seared and served over our signature Comeback sauce and sour cream sauce, dusted with fresh cilantro. One or two cakes.

Cream cheese & chives spread, fresh cucumbers, black olives, sliced Roma tomatoes, and roasted red peppers on sourdough, garnished with romaine and honey balsamic.

Grilled squash, zucchini, roasted red peppers, and roasted tomatoes smothered with melted goat cheese over pesto mayo on focaccia, garnished with romaine and honey balsamic.

Freshly breaded, fried tilapia over two open-faced grilled corn tortillas. Topped with shredded red & green cabbage, chipotle cream sauce, mango, and pico de gallo.

Shrimp, rib-eye, chicken breast, grilled peppers, and red onions brushed in a basil-pesto marinade.

Freshly cut calamari fried to perfection, topped with parmesan and served with our marinara.

Roasted tomatoes, cucumbers, cold-sliced mozzarella, and basil, drizzled with honey balsamic & pesto.

Meatballs topped with melted mozzarella, parmesan, and cheddar in our homemade marinara, served with toasted bread.

Two tortillas of chopped, marinated rib-eye, slow-cooked, garnished with cilantro, onions, avocado, and lime. Served with spicy Monterrey-style salsa.

4oz salmon fillet topped with garlic-basil pesto. Cooked medium-rare unless requested otherwise.

Layered tower of avocado, pico de gallo, and jumbo lump crab meat, served with tortilla chips.

Philly cheesesteak covered with melted Swiss-American, sautéed red onion, and mushrooms on ciabatta, sliced into four for sharing.

Grilled over open fire — squash, green tomatoes, zucchini, and asparagus.

Four spears of golden fried asparagus, our homemade Comeback sauce, topped with parmesan and served with parsley-cucumber dressing.

Five slices of golden fried green tomatoes, Comeback sauce, parmesan, with parsley-cucumber dressing.

Six seasoned, boiled shrimp paired with a lime & orange cocktail sauce, garnished with fresh avocado and tortilla chips.

Pan-seared jumbo sea scallops with a spicy mango sauce.

A basket of freshly fried sweet potato fries topped with sour cream sauce, sesame vinaigrette, and cilantro. Side of house-made chipotle sauce.

Two enchiladas filled with spinach, corn, and a blend of brie and cream cheese, covered with our spicy crawfish cheese sauce.

Artichokes and fresh spinach infused with Shiner beer, smothered in a blend of artisan cheese. Served with ciabatta and freshly made corn chips.

Deep-fried avocado stuffed with chicken, pico de gallo, and mozzarella, with chile con queso. Prepared fresh each morning; cannot be modified.

Half-pound beef burger, romaine, cheddar, tomatoes, pickles, red onions, mustard, and mayo. Add bacon or jalapeños +$2 each.

Half-pound beef burger, grilled onions, blue cheese, avocado, lettuce, and mayo.

Half-pound beef burger, grilled onions, jalapeños, Swiss-American, spicy sauce, lettuce, avocado, and mayo.

Half-pound beef burger, mushrooms, Swiss-American, grilled onions, and mayo.

Half-pound beef burger, lettuce, pickles, roasted red peppers, grilled onions, tomatoes, Greek mayo, and feta.

Half-pound freshly ground turkey, cream cheese, mayo, Swiss-American, orange-basil reduction, mixed greens, and avocado.

House-marinated, grilled portobello cap with roasted red peppers, Swiss-American, avocado, and our Comeback sauce. Meat-free.

Shredded roasted pork belly and thick-sliced ham, served warm with Swiss-American, dill pickles, and mustard-mayo on a toasted baguette.

8oz tilapia, delicately floured and pan-seared, topped with fresh tomatoes, onion, cilantro, basil, garlic, two grilled shrimp, and goat cheese. Served with sautéed spinach and your choice of garlic mashed potatoes or wild rice. Add crawfish sauce +$7.95.

Pan-seared jumbo sea scallops with basil pesto, alongside an 8oz pan-seared tilapia drizzled with spicy mango sauce and roasted red pepper coulis. Served with sautéed spinach and wild rice.

Pecan, pistachio, and almond encrusted mahi-mahi over a bed of orange-basil reduction with polenta and sautéed spinach.

8oz pan-seared salmon with basil pesto, angel hair pasta tossed with black olives, artichokes, jalapeños, cilantro, onions, garlic, fresh tomatoes, and grilled shrimp. Cooked medium-rare unless requested otherwise.

Pan-seared flounder over wild rice, topped with shrimp, scallops, tomatoes, onions, and garlic spinach in a creamy cheese sauce.

Shrimp, andouille sausage, artichokes, and mushrooms in chipotle cream sauce over penne, garnished with sundried tomatoes and parmesan.

Chicken, shrimp, mushrooms, and asparagus in an asparagus cream sauce over fettuccine.

Breaded chicken breast covered in melted mozzarella, parmesan, and marinara over fettuccine alfredo.

Three homemade Italian meatballs over spaghetti with fresh marinara.

Sliced chicken breast, andouille sausage, toasted garlic, crushed red pepper, sundried tomatoes, and mushrooms over penne in a black pepper cream sauce.

Andouille sausage, sundried tomatoes, green peppers, and mushrooms in a spicy tomato-pureed alfredo over penne. Topped with 4oz prime filet, cooked to order.

Scallops, shrimp, crab, and calamari tossed with garlic and white wine over fettuccine — your choice of creamy alfredo or pesto.

Penne tossed in our homemade garlic pesto with squash, zucchini, carrots, and a large portobello mushroom cap.

Breaded chicken breast, pecans, sliced cucumber, tomatoes, and goat cheese over mixed greens.

Grilled chicken over mixed greens with apple wedges, figs, tomatoes, sweet candied pecans, and sesame dressing.

Grilled chicken or ribeye over romaine with tomatoes, avocado, cheddar, and sour cream. Sides of chile con queso, ranch, and Monterrey-style salsa, garnished with tortilla chips.

Grilled chicken, strawberries, pecans, sundried tomatoes, Roma tomatoes, figs, and parmesan over mixed greens with sesame dressing.

Cherry tomatoes, Kalamata olives, cucumbers, anchovies, onions, roasted red peppers, and sundried tomatoes over mixed greens, garnished with capers and feta. Add chicken or shrimp +$4.

Smoked gouda, applewood bacon, diced egg, tomatoes, and avocado over fresh spinach. Grilled chicken $14.95 · Grilled shrimp $16.95 · Fried oysters $19.50.

Grilled salmon, grilled shrimp, asparagus, fresh avocado, and sliced tomatoes over romaine. Salmon cooked medium-rare unless requested otherwise.

8oz blackened salmon, topped with basil pesto, over spinach tossed in raspberry vinaigrette with sliced tomatoes, roasted red peppers, grilled onions, figs, strawberries, and goat cheese.

A heaping mound of chocolate mousse over a fine layer of chocolate cake, with chunks of cheesecake and walnuts throughout, topped with sliced almonds.

Chocolate fudge poured into a buttered graham cracker crust, topped with caramel sauce and fresh strawberries.

A bowl of chocolate fudge cream topped with sweetened whipped cream, caramel sauce, and fresh strawberries.

Buttered croissants melted down with chocolate chips, raisins, coconut, and pecans. Topped with vanilla ice cream, caramel sauce, and strawberries.

Homemade pink sponge cake soaked in heavy whipping cream, evaporated milk, and sweetened condensed milk. Topped with whipped cream, caramel, and fresh strawberries.

Vanilla bean and cinnamon-spiced carrot cake with walnuts, coconut, and pineapple, layered with cream cheese icing and rolled in finely grated pistachios.

"Burnt cream" — a rich vanilla bean custard with a caramelized sugar topping and strawberries.

A creamy sweet-and-salty cheesecake mixed with chocolate ganache and topped with thick golden caramel and Fleur de Sel sea salt.

Warm apples and pecans baked over a buttered graham cracker crust, topped with fresh strawberries and caramel sauce. Served à la mode.