M a i n s

Each entrée (with the exception of the pasta dishes) includes your choice of dirty rice or potato (garlic smashed, french fries, or sweet potato fries) with chef’s choice of vegetable.

Tortilla Encrusted Chicken Breast
stuffed with spinach, mushrooms, and sheep's cheese drizzled with beurre blanc - 21.
 
1000 Spice Caribbean Chicken
another signature dish consisting of half a chicken marinated, flash-fried then baked - 18.
 
Austin Chicken
a boneless breast dipped in beer batter, fried and served with honey butter and Dijon mustard for dipping - 19.
 
Grilled Certified Black Angus NY Strip
with caramelized pearl onions and a red wine demi-glaze
(12 to 14 ounces) - 25.
 
Boneless Certified Black Angus Ribeye
blackened cajun-style or grilled 
14 ounce cut - 23.  /   22 ounce cut - 31.
 
Fried or Blackened Catfish
with grilled red onion relish and creamy mustard - 18.
 
Baby Back Ribs
a rack of imported Danish ribs served hot or mild - 23. 
 
Fresh Swordfish
marinated in ground chile and lime, lightly breaded with panko bread crumbs, and pan-seared with garlic, extra-virgin olive oil, and white wine - 23.

Shrimp and Scallops Sautéed with Oyster Mushrooms
in a whiskey and fresh tarragon cream sauce and tossed with trottole (organic Italian pasta) - 23.
without seafood - 13.

Chicken Carbonara
with pancetta bacon and spinach . . . tossed with linguine - 19.
without chicken - 13.
 
We will try to accommodate special dietary requests
An 18% gratuity may be added to parties of seven or more
Private parties arranged
Take-out menus and gift certificates available
Family-style additions on Wednesdays
Mexican additions on Thursdays
Closed Mondays and Tuesdays