Lunch Menu

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

HOUSE CREAM SPINACH artichoke hearts with melted Monterey jack, salsa, sour cream, and warm tortilla chips 12

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

BOULEVARD OYSTERS crispy Gulf oysters, creamed spinach, Crystal aioli 13

WOOD FIRED ARTICHOKES spicy remoulade 12

SOUP DU JOUR created daily 7


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 16

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

AMERICAN BLUE WEDGE SALAD Maytag bleu cheese served the traditional way 13

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


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

CHEESEBURGER house ground chuck, Cheddar, mayo, mustard, lettuce, tomato, and onion, on a brioche bun 14

VEGGIE BURGER chef’s recipe with Monterey jack, lettuce, tomato, onion and a soy glaze 13

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, onion and arugula 14


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

PANKO PAN FRIED SNAPPER lump crabmeat and lemon butter served with broccoli and mashed potatoes 26

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

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

SIMPLY GRILLED FARM RAISED TROUT served with kale salad 18

SLOW ROASTED PORK CHOP double cut, bone-in chop served with red cabbage 22

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

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 34

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

BARBECUE RIBS slow cooked overnight and finished on grill, paired with French fries and coleslaw Half 15 | Full 26

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


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



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.