Lunch Menu

BUCK’S DEVILED EGGS sweet pickle relish topped with hickory smoked bacon

ASIAN CHICKEN MEATBALLS lemon grass, garlic, mint and cilantro wrapped in Boston Bibb, and served with a mango chili sauce

HOUSE CREAM SPINACH artichoke hearts with melted Monterey jack, salsa, sour cream, and warm tortilla chips

SMOKED SALMON toast points, lemon herb aioli

BOULEVARD OYSTERS crispy Gulf oysters, creamed spinach, Crystal aioli


SOUP DU JOUR created daily


Choice of dressing: Bleu Cheese, Thousand Island, Buttermilk Ranch, Herb Vinaigrette, Honey Mustard, Warm Bacon Dressing

CAESAR SALAD fresh romaine, Reggiano, sourdough croutons
Add Grilled Chicken or Fried Oysters

GRILLED CHICKEN SALAD house greens, honey-chili vinaigrette with a touch of Thai peanut sauce

SEARED TUNA SALAD Ahi tuna, house greens, mango, spicy ginger vinaigrette

AMERICAN BLUE WEDGE SALAD Maytag bleu cheese served the traditional way

SHRIMP REMOULADE SALAD jumbo Gulf shrimp stacked with crisp Romaine, vine ripe tomatoes, deviled egg, and a New Orleans style remoulade

HOUSE SALAD house greens, chopped egg, bacon, sourdough croutons


PRESSED CUBAN braised pork belly, sliced ham, Jack cheese, house-made bread & butter pickles, and mustard pressed on buttered French bread with creamy coleslaw

CHEESEBURGER house ground chuck, Cheddar, mayo, mustard, lettuce, tomato, and onion, on a brioche bun

VEGGIE BURGER chef’s recipe with Monterey jack, lettuce, tomato, onion and a soy glaze

FRENCH DIP thinly sliced prime rib, mayo, and Monterey jack, stacked on Ciabatta bread

GULF FISH SANDWICH grilled, served with crisp bibb lettuce, tomato, red onion, lemon herb dressing on brioche

4241 CLUB chicken, ham, cheddar, jack cheese, bacon, lettuce, tomato, and mayo on multi grain wheat

GRILLED CHICKEN SANDWICH marinated chicken breast with melted Monterey Jack, mayo, tomato, onion and arugula


FIRE ROASTED CHICKEN seasoned and rotisserie cooked with natural jus, served with mashed potato

CAJUN GRILLED SHRIMP PASTA linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers, and house smoked campari tomatoes


CEDAR PLANK SCOTTISH SALMON flame broiled, caramelized with a creole mustard glaze, served with creamy cole slaw

PANKO PAN FRIED SNAPPER lump crabmeat and lemon butter served with broccoli and mashed potatoes

PAN SEARED CRAB CAKES jumbo lump crab cakes, French fries and coleslaw

BARBECUE RIBS slow cooked overnight and finished on grill, paired with French fries and coleslaw

FILET MIGNON 8 oz center cut, paired with steamed broccoli and mashed potatoes

PRIME RIB slow roasted, accompanied by au jus, and a loaded baked potato

HAWAIIAN RIBEYE marinated in pineapple and ginger, served with house cut French fries

WOOD GRILLED REDFISH Cajun seasoning with lemon butter sauce and crabmeat, paired with seasonal vegetables

SLOW ROASTED PORK CHOP double cut, bone-in chop served with red cabbage


Mashed Potatoes • French Fries • Coleslaw • Beans and Rice • Red Cabbage
Steamed Broccoli • Seasonal Vegetable • Kale Salad • Side Salad • Loaded Baked Potato

There may be a risk associated with consuming raw shellfish as is the case with other raw protein products.