MAIN COURSES
Blackening is a technique developed by the famous Chef Paul Prudhomme. It is a process by which meat, fish, or poultry are dusted with dry spices, hot peppers, and herbs then cooked by searing and finishing at a very high temperature in a cast iron skillet.

BLACKENED

*FILLET MIGNON
8 oz. beef fillet served over black pepper brandy sauce. $19.95

*RIBEYE STEAK
16 oz. Prime USDA beef, topped with a brown garlic butter. $18.95

*SIRLOIN STEAK
12 oz. steak, topped with a fresh garlic white wine sauce and sauteed onions. $18.95


GRILLED

*BABY LAMB CHOPS
Three double-cut lamb chops in a merlot demiglaze with sundried tomatoes and wild mushrooms. $19.95

*CENTER CUT PORK CHOPS
(2) - 6 oz. center cut chops with teriyaki sauce and grilled
pineapple. $15.95

*mild
**spicy
***very spicy