Brunch Menu

Available on Saturdays 10am – 3pm

STARTERS

BUCK’S DEVILED EGGS sweet pickle relish topped with hickory smoked bacon 8

BOULEVARD OYSTERS crispy Gulf oysters, creamed spinach, Crystal aioli 14

HOUSE CREAM SPINACH artichoke hearts with melted Monterey jack, salsa, sour cream, and warm tortilla chips 13

ASIAN BBQ PORK RIBS kale cabbage slaw, peanut vinaigrette 10

SMOKED SALMON toast points, lemon herb aioli 14

WOOD FIRED ARTICHOKES spicy remoulade 13

SOUP DU JOUR created daily 8

SALADS

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

CAESAR SALAD fresh romaine, Reggiano, sourdough croutons 10
Add Grilled Chicken [5] or Fried Oysters [7]

GRILLED CHICKEN SALAD house greens, honey-chili vinaigrette with a touch of Thai peanut sauce 17

SEARED TUNA SALAD Ahi tuna, house greens, mango, spicy ginger vinaigrette 18

AMERICAN BLUE WEDGE SALAD Maytag bleu cheese served the traditional way 14

SHRIMP REMOULADE SALAD jumbo Gulf shrimp stacked with crisp Romaine, vine ripe tomatoes, deviled egg, and a New Orleans style remoulade 16

HOUSE SALAD house greens, chopped egg, bacon, sourdough croutons 8

SANDWICHES

PRESSED CUBAN braised pork belly, sliced ham, Jack cheese, and house-made bread & butter pickles pressed on buttered French bread with creamy coleslaw 13

CHEESEBURGER house ground chuck, cheddar, mayo, mustard, lettuce, tomato, and onion, on a brioche bun 15

VEGGIE BURGER chef’s recipe with Monterey jack, lettuce, tomato, onion and a soy glaze 14

FRENCH DIP thinly sliced prime rib, mayo, and Monterey jack, stacked on Ciabatta bread 18

GULF FISH SANDWICH grilled, served with crisp Bibb lettuce, tomato, red onion, lemon herb dressing on brioche 16

4241 CLUB chicken, ham, cheddar, jack cheese, bacon lettuce, tomato, and mayo on multi-grain wheat 14

GRILLED CHICKEN SANDWICH marinated chicken breast with melted Monterey jack, mayo, tomato, onions and arugula 15

BRUNCH

BLUEBERRY STUFFED PANCAKE blueberry preserves, crème fraîche 12

BISTRO BREAKFAST eggs any style, house made biscuit 14

SMOKED SALMON BENEDICT Cajun hollandaise 15

EGGS BENEDICT thin sliced ham, Cajun hollandaise 13

GOAT CHEESE OMELETTE roasted peppers, spinach 12

BBQ SHRIMP AND GRITS cheddar grits 16

PRIME RIB HASH two eggs, peppers, onions 11

SMOKED SALMON BAGEL herb cream cheese, grilled tomato 13

NUTELLA FRENCH TOAST confectioner’s sugar 11

ENTREÉS

FIRE ROASTED CHICKEN seasoned and rotisserie cooked with natural jus, served with mashed potato 17

PAN SEARED CRAB CAKES jumbo lump crab cakes, French fries and coleslaw Single 18*/Duo 32 *single portion served with one side

BARBECUE RIBS slow cooked overnight and finished on the grill, paired with French fries and coleslaw Half 15*/Full 26 *half rack served with one side

PRIME RIB slow roasted, accompanied by au jus, and a loaded baked potato Petite 26/Regular 34

WOOD GRILLED REDFISH Cajun seasoned with lemon butter sauce and crabmeat paired with seasonal vegetables 28

CEDAR PLANK SCOTTISH SALMON flame broiled, caramelized with a creole mustard glaze, served with creamy cole slaw 26

FILET MIGNON center cut, paired with steamed broccoli and mashed potatoes 34

HAWAIIAN RIBEYE marinated in pineapple and ginger served with house cut French fries 33

SIDES & VEGETABLES [6]

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

DESSERTS

MINI CHOCOLATE BREAD PUDDING KING CAKE cream cheese icing 3.5

KEY LIME PIE pecan and graham cracker crust topped with whipped cream and lime zest 8

KAHLUA WALNUT BROWNIE A LA MODE warm, dark chocolate brownie, walnuts, vanilla ice cream 8

WALNUT APPLE COBBLER served warm, topped with vanilla ice cream 8

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