DINNER ENTREES
DINNER MENU
SHAREABLES
Chef Peter’s classic crab appetizer: Louisiana crabmeat, blend of Italian cheeses, Creole meunière, hollandaise.
White cheddar, pepper jack, artichoke hearts, served with crostinis. Add Louisiana crawfish tails • 9
Jumbo lump crabmeat, cream cheese, roasted white corn sauce.
Jumbo lump and claw crabmeat, fontina, Parmesan, Romano, served with crostinis.
Parmesan, Romano, ricotta, Italian breadcrumbs.
Fried eggplant, Louisiana crawfish tails, spinach, bacon cream.
SOUPS & SALADS
Classic-style, Romaine, croutons, Parmesan.
Romaine, tomatoes, Kalamata olives, classic sensation dressing.
Mixed greens, grape tomatoes, cucumbers, cheddar, smoked bacon, your choice of dressing.
SIGNATURE SALADS
Parmesan crusted eggplant and chicken, field greens, tomatoes, cucumbers, bacon, cheddar, ranch and balsamic vinaigrette.
Chef Sclafani’s grandfather’s famous salad: Romaine, lightly spiced boiled Gulf shrimp, olives, boiled eggs, onions, tomatoes, Romano, tangy remoulade dressing.
Fresh strawberries, grapes, grilled chicken, Gorgonzola, apple pecan vinaigrette.
TOPPINGS
HOUSE MADE DRESSINGS
Buttermilk Ranch • Honey Dijon • Blue Cheese Vinaigrette • Balsamic Vinaigrette • Apple Pecan Vinaigrette
HANDHELDS
Short rib, brisket, and chuck beef blend, cheddar, mayo, Creole mustard, lettuce, tomatoes, house-made pickles, red onions, served with French fries.
Grilled chicken, smoked bacon, provolone, lettuce, tomatoes, mayo, house-made pesto, served with French fries.
ENTRÉES
Pan-sautéed farm-raised redfish, jumbo lump crabmeat, Creole meunière, hollandaise, served with asparagus.
Grilled Atlantic Salmon, mélange of sautéed spinach, Brabant potatoes, lemon butter beurre blanc.
Pecan-dusted fresh Gulf fish, mélange of green beans, fingerling potatoes, Creole meunière.
Chicken breast, marinara, provolone, Parmesan, spaghetti, vodka tomato cream.
Grilled chicken, mushrooms, Marsala sauce, fresh fettuccine Alfredo.
Grilled chicken, lemon caper butter sauce, fresh fettuccine Alfredo.
Choice of Parmesan-crusted or grilled, chicken or shrimp, fresh fettuccine Alfredo.
Sclafani family recipe!
Ground beef, marinara, fresh pasta sheets, mozzarella, provolone, Pecorino Romano, ricotta, Parmesan.
Baby white veal, marinara, provolone, Parmesan, spaghetti, vodka tomato cream.
Pan-sautéed baby white veal medallions, jumbo lump crabmeat, imperial sauce, spaghetti, vodka tomato cream.
Pan-sautéed baby white veal, lemon caper butter sauce, fresh fettuccine Alfredo.
Sautéed Louisiana Gulf shrimp, lemon basil cream sauce, spaghetti.
Fried eggplant medallions, Louisiana crawfish tails, spinach, bacon cream, spaghetti.
Eggplant medallions, marinara, provolone, Parmesan, spaghetti, vodka tomato cream.
STEAKS & CHOPS
Hand-cut 8 ounce Certified Angus Beef, Romano and herb roasted potatoes, brown butter.
Hand-cut 14 ounce Certified Angus Beef ribeye, steakhouse mash, house-made andouille steak sauce.
14 ounce center cut pork chop, Romano and herb roasted potatoes, Brussels sprouts, tasso gravy.
- Jumbo Lump Crabmeat 11
- Crabmeat Imperial 12
SIDES
DESSERTS
TWO GREAT LOCATIONS TO SERVE YOU:
7622 Old Hammond Hwy.
Baton Rouge, LA 70809
225-923-3222
15440 George O’Neal Rd.
Baton Rouge, LA 70817
225-756-2220
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