Dinner Menu

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

CHILLED MARINATED CRAB CLAWS citrus jalapeño vinaigrette, fresh mint 9

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

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

ENTREÉS

FIRE ROASTED CHICKEN seasoned and rotisserie cooked with natural jus, served with mashed potato 18

PAN SEARED CRAB CAKES jumbo lump crab cakes, French fries and coleslaw 32

PANKO PAN FRIED SNAPPER lump crabmeat and lemon butter served with broccoli and mashed potatoes 28

BARBECUE RIBS slow cooked overnight and finished on the grill, paired with French fries and coleslaw 28

PANEED CHICKEN & LINGUINE sautéed mushrooms, English peas, and grana padano cream sauce 19

SLOW ROASTED PORK CHOP double cut bone-in chop served with red cabbage 24

PRIME RIB slow roasted, accompanied by au jus, and a loaded baked potato 34

WOOD GRILLED SHRIMP PASTA linguine, white wine lemon butter, fresh spinach, kale, roasted sweet peppers, and house smoked campari tomatoes 22

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

SIMPLY GRILLED FARM RAISED TROUT served with kale salad 19

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

FILET MIGNON 8 oz center cut, paired with steamed broccoli and mashed potatoes 36

HAWAIIAN RIBEYE marinated in pineapple and ginger served with house cut French fries 35

SIDES & VEGETABLES [6]

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.