Club Seafood Gumbo cup 6 bowl 8
French Onion Soup cup 5 bowl 7
Soup du Jour cup 5 bowl 7
Ask your server for the soup of the day.
Fried Green Tomatoes 12
Crab cake sandwiched between two breaded fried green tomatoes
topped with crabmeat and hollandaise.
Firecracker Shrimp 12
Gulf fried shrimp tossed with your choice of Buffalo, Sweet Chili or
GSC sauce served on a bed of greens in a fried tortilla shell.
Maple Chicken Bites 8
Tender bites of chicken breast marinated in a maple marinade,
wrapped in bacon and skewered grilled to perfection.
Stuffed Mushrooms 9
Fresh button mushrooms stuffed with a blend of seasonings, cheddar & swiss
cheeses and andouille sausage baked and served in drawn butter.
Sausage Wontons 7.5
A wonton wrapper filled with pork sausage, Colby cheese, peppers and onions
baked to perfection.
Cheese Board 14
Wedge of brie topped with fig preserve, herbed boursin and smoked gouda
cheeses served with gourmet crackers.
Garden Salad 6
Bed of greens with tomatoes, cucumbers, crouton and cheddar
cheese with your choice of dressing.
Wedge Caesar 7
Grilled wedge of romaine topped with fresh bacon bits, homemade
Croutons, shaved parmesan and classic Caesar dressing.
Strawberry Field 7.5
Bed of fresh spinach, candied pecans, sliced strawberries, red onions,
Cucumbers, feta cheese and house dressing.
Chopped crisp iceberg lettuce, chopped crispy bacon, cherry tomatoes,
sliced red onions, crumbled blue cheese and Blue Cheese dressing.
Filet Mignon 6 oz 24 8oz 28
Hand cut filet, grilled to perfection, topped with a blue cheese fritter and
tawny port reduction. Served with baked potato and vegetable du jour.
Club Tournedos 35
Twin 5 oz filets grilled to order topped with Marchand de Vin and
Bearnaise sauce. Served with baked potato and vegetable du jour.
Seafood Genovese 25
Shrimp, scallops and crabmeat in dry vermouth cream sauce with garlic,
sundried tomatoes and broccoli over linguini topped with parmesan cheese.
Served with vegetable du jour.
Southern Seafood Sauté 24
Sautéed shrimp, crabmeat and mushrooms with fresh herbs and spices
served over angel hair pasta. Served with vegetable du jour
Oyster Elizabeth 23
Fried oysters served on a bed of fettucine in a rich crab cream sauce topped
with mozzarella cheese. Served with vegetable du jour.
Veal Gorgonzola 29
Pan seared veal cutlets with house seasonings topped with crusted
gorgonzola cheese. Served with baked potato and vegetable du jour.
*Add sautéed mushrooms for additional $3
Veal and Crab Sauté 31.5
Sautéed veal cutlets with crabmeat, mushrooms, herbs, spices and sherry.
Served with seafood risotto and vegetable du jour.
Black-n-Blue Crab 19
Blackened and grilled chicken breast topped with crabmeat and bearnaise
sauce. Served with seafood risotto and vegetable du jour.
Louisiana Florentine 16
Grilled chicken breast served on a bed of wilted spinach covered with a
tasso cream sauce. Served with baked potato and vegetable du jour.
Chicken Oyster Piccata 18.5
Sautéed chicken breast with capers and lemon butter served on a bed of angel
hair pasta topped with crispy fried oysters. Served with vegetable du jour.
Chef’s Fish of the Day Market
Please ask your server for our daily fresh fish special.
Oscar…………….……….….. Crabmeat Asparagus & Hollandaise 5
Maytag………….……..Blue Cheese & Apple Wood Smoked Bacon 3.5
Pontchatrain………….…Sautéed Shrimp, Crabmeat and Crawfish 6
*Thoroughly cooking food of animal origin such as beef, eggs, fish, lamb, pork, poultry
or shell fish reduces the risk of food borne illness. Individuals with certain health
conditions may be at higher risk if these foods are consumed raw or under cooked.