|
|
 |
|
| |
gumbo |
5 |
8 |
| |
chili |
5 |
8 |
| |
red beans & rice |
4 |
6 |
| |
|
|
| starter salads |
| |
*caesar salad |
6 |
| |
romaine, roma tomato, parmesan cheese, herbed crouton, caesar dressing |
|
| |
house salad |
7 |
| |
romaine, roma tomato, jack cheese, golden raisins, seasoned croutons, sunflower seeds, buttermilk ranch dressing |
|
| |
|
|
| appetizers |
| |
Gulf Crab Dip |
9 |
| |
lump crab, parmesan cheese, celery, shallots, lemon, spices, blue corn chips |
|
| |
SHRIMP CANAPE |
9 |
| |
gulf shrimp, aged cheddar, apple-wood smoked bacon, ancho chili aioli |
|
| |
beignets |
7 |
| |
french creole puffs with apple smoked bacon, cheddar and sweet corn |
|
| |
deviled eggs |
4 |
| |
crab, capers, shallots, creole mustard and mayonnaise |
|
| |
cheese plate du'jour |
16 |
| |
chef selected cheeses with grapes, carmaelized pear & pecans |
|
| |
Feta Bruschetta |
7 |
| |
diced roma, garlic, basil, feta cheese, french baquette |
|
| |
burbon street boil |
14 |
| |
½ pound shell on shrimp classic spice boil with cocktail sauce |
|
| |
shrimp and grits |
12 |
| |
gulf shrimp in a smoky tomato sauce with grits |
|
| |
steamed artichoke |
10 |
| |
with cajunaise remoulade and mayo |
|
| |
|
|
sandwiches |
| |
*blue bayou burger |
11 |
| |
ground chuck, melted blue cheese, pickle lettuce, tomato, dijon and remoulade, with fries or gumbo |
|
| |
*the peak char-burger |
11 |
| |
½ pound ground chuck, andouille sausage, pepper jack cheese, grilled onion, dijon, pickle, lettuce, tomato and remoulade with fries or gumbo |
|
| |
*CHEDDAR CHAR-BURGER |
11 |
| |
½ pound ground chuck, aged cheddar cheese, grilled onion, pickle, lettuce, tomato, dijon and remoulade with fries or gumbo |
|
| |
meatloaf sandwich |
10 |
| |
chef’s bacon wrapped parmesan meatloaf, smoked paprika cheddar, and grilled onions on a bun set with fries or gumbo |
|
| |
black iron halibut |
14 |
| |
cajun-spiced halibut filet, pickles, lettuce, tomato, dijon and remoulade on a bun with side salad or gumbo |
|
| |
shrimp & cheddar blt |
12 |
| |
gulf shrimp, aged cheddar, apple-wood smoked bacon, lettuce, tomato and mayo on artisan roll with fries or gumbo |
|
| |
louisiana po’boy |
12 |
| |
chicken breast, andouille sausage, bell peppers, onions, on an artisan roll with dijon, mayo, romaine and coleslaw with choice of red beans and rice or gumbo |
|
| |
chef's steak sandwich |
14 |
| |
grilled steak, pepper jack, red bell
pepper, onions, dijon and mayo, on
artisan roll with fries or side salad |
|
| |
|
|
| entree salads |
| |
chopped salad |
16 |
| |
shrimp, iceberg lettuce, egg, bacon, feta cheese and avocado with ranch dressing |
|
| |
bistro salad |
half: 8 full: 13 |
| |
lettuce mix, apple-wood smoked bacon, bleu cheese, caramelized pecans and pear vinaigrette |
|
| |
*chicken |
14 |
| |
cajun-spiced chicken , romaine lettuce, roma tomato, grated cheese and herbed croutons |
|
| |
*Salmon fillet |
17 |
| |
seared salmon, romaine lettuce, roma tomato, grated cheese and herbed croutons |
|
| |
Spinach Salad |
13 |
| |
fresh spinach in a smoky bacon balsamic vinaigrette, roma tomato, sheep’s milk feta, basil pesto, shallots and caramelized pecans |
|
| |
shrimp chopped salad |
16 |
| |
shrimp
iceberg lettuce, egg, bacon, feta, roma
and avocado with ranch dressing |
|
| |
Peak Salad |
half: 9 full: 14 |
| |
fresh strawberries, feta cheese, golden raisins, candied pecans, fresh basil, spring mix lettuce and pear vinaigrette |
|
| |
crab & avocado |
18 |
| |
gulf lump crab meat, avocado, romaine, roma tomato, parmesan tuile and herbed croutons with chef’s louie dressing |
|
| |
|
|
| pastas |
| |
shrimp feta pasta |
|
| |
fresh spinach, fire roasted tomato, basil pesto, white wine, garlic and sheep’s milk feta cheese with penne |
|
| |
lunch 12 dinner 17 |
| |
sweet thing |
|
| |
gulf shrimp, boneless chicken breast, in a basil, garlic, white wine sauce with vermicelli and parmesan cheese |
|
| |
lunch 12 dinner 17 |
| |
Veggie mardi gras |
|
| |
penne, yellow squash, zucchini, in a fire-roasted tomato white wine cream sauce and parmesan cheese |
|
| |
lunch 10 dinner 15 |
| |
voodoo chicken |
|
| |
boneless chicken breast, cajun spices, pesto, garlic, spinach, bacon, white wine and fire roasted tomatoes, with penne and parmesan |
|
| |
lunch 12 dinner 17 |
| |
spicy creole pasta |
|
| |
andouille sausage, chicken, bell peppers, onions and fire roasted tomatoes in a red pepper cream sauce, penne and parmesan |
|
| |
lunch 12 dinner 16 |
| |
|
|
| specialties of the house |
| |
shrimp and ancho tacos |
11 |
| |
gulf shrimp, chopped cabbage, diced tomato, and ancho chili sauce |
|
| |
meatloaf |
15 |
| |
bacon wrapped parmesan meatloaf with a fire roasted tomato sauce and garlic mashed potatoes |
|
| |
jambalaya |
|
| |
andouille sausage, gulf shrimp, chicken breast, onions and green peppers over rice |
|
| |
lunch 13 dinner 18 |
| |
grilled salmon |
18 |
| |
atlantic salmon filet topped with herbed cajun butter and served with roasted garlic mashed potatoes and seasonal vegetable |
|
| |
| |
blackened prime rib |
22 |
| |
hand carved with bayou rib seasoning, sautéed garden spinach, roasted mashed potatoes, avocado and roma tomato |
|
| |
with surf (shrimp) |
26 |
| |
| sample chef's menu |
| |
honey barbeque chicken wings |
|
| |
oven baked to a glaze, with ranch dressing |
8 |
| |
grilled peach and strawberry salad |
|
| |
grilled peaches, fresh strawberries feta cheese,
golden raisins, candied pecans, fresh basil,
spring mix lettuce, and pear vinaigrette |
11 |
| |
shrimp & andouille etouffe' |
|
| |
gulf shrimp, andouille sausage, in adark roux,
spicy etouffe' sauce with rice
|
18 |
| |
*crab stuffed filet mignon |
|
| |
petite filet, crab and herb stuffed crosscut
center, with a cabernet reduction bordelaise
sauce, garlic roasted mash potatoes, broccoli
|
28 |
| |
*marinated steak salad |
|
| |
grilled herb marinated flat steak, sliced avocado,
fresh cilantro, feta cheese, spring mix lettuce
with a lime cilantro vinaigrette
|
18 |
| |
*line caught halibut |
|
| |
seasoned halibut fillet, roasted garlic mashed
potatoes, broccoli, and cucumber mango salsa
|
23 |
| |
shrimp scampi |
|
| |
gulf shrimp, in agarlic, caper, fresh basil, and
white wine sauce, served over herbed rice with
fresh cabbage salad
|
15 |
| |
| beer |
| |
| draft |
|
bottle |
| |
|
|
| blue moon |
|
amstel light |
| stella artois |
|
coors light |
| dogfish 60 |
|
michelob ultra |
| kilt lifter |
|
miller lite |
| |
|
bud light |
| |
|
corona |
| |
|
dos equis xx |
| |
|
turbo dog |
|
|
| |
|
|
| wine |
| |
| white |
 |
 |
|
red |
|
|
| Tiefenbrunner Pinot Grigio |
8 |
32 |
|
Hobnob Merlot |
9 |
36 |
| voga pinot grigio |
6 |
24 |
|
jacobs creek shiraz |
8 |
32 |
| firestone chardonnay |
7 |
28 |
|
Hayman Hill Pinot Noir |
11 |
44 |
| scott family chardonnay |
12 |
48 |
|
Coppola Directors Cut
(Cabernet) |
15 |
60 |
| rudi wiest (rieslilng - germany) |
7 |
28 |
|
gnarly head zinfandel |
7 |
28 |
duo
(sauvignon blanc - chile) |
9 |
36 |
|
EOS Cabernet Sauvignon
|
11 |
44 |
| |
|
|
|
|
|
|
| champagne split |
|
12 |
|
sangria |
5 |
20 |
|
|
| |
|
|
| |
|
|
|
| |
 |
| |
| * We are required by the new state food code to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items include raw oysters, raw egg caesar salad and hamburgers. |
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|
