Dinner Menu

Tender, lightly poachedjumbo Gulf shrimp, plump and juicy, served withcocktail sauce—tangy, zesty, and spiked with a kick, it’s a burst of coastal flavor.

Creamycream cheese andcrabmeat filling, fried to a perfect golden crisp, paired with a luscious Club-made brandied crawfish cream sauce—rich, velvety, and brimming with sweet, boozy depth.

Crispypork belly, its crackling skin giving way to juicy richness, atop silky truffled whipped potatoes, all drizzled with a Club-made blackberry maple jus—sweet, tangy, and decadently smooth.

Creamy LA seafood, tucked in flaky, herb-seasonedpuff pastry, baked golden and paired with a luscious crawfish cream—rich, savory, and irresistible.

Seared tuna, chilled and rare, its buttery flesh kissed by a savory soy reduction, paired with zesty spicy mayo and a cool, fiery cucumber wasabi—a bold, refreshing bite.

Sweet and salty LA Gulf oysters, fried golden and tossed with bold coarse ground black pepper, served alongside a creamy, spicy Cajun hollandaise—a rich, zesty delight.

Six or twelve plump Gulf shrimp, sautéed New Orleans-style with bold, smoky flair, paired with crunchy grilled French bread — a juicy, spicy choice.

Slow-simmered, caramelized onions in a rich, savory broth, topped with melted cheese and baked until golden and bubbling.

A rich soup, brimming with deep, savory warmth and loaded with turtle meat, elevated with a side of smooth sherry and finely chopped egg — a luxurious, soulful delicacy.

A bold, flavorful medley brimming with juicy shrimp and tender crab, served with fluffy rice — a soul-warming delight.

A velvety blend of rich crab stock, sweet cream, crisp corn, and heaps of succulent crabmeat — a creamy, luxurious treat.

Crisp fresh romaine lettuce, kissed with nutty parmesan, juicy tomatoes, and crunchy herb croutons, all draped in a creamy, zesty Club-made caesar dressing — a bold, irresistible classic.

Crunchy iceberg lettuce, smoky bacon, tangy blue cheese crumbles, and ripe tomatoes, all swirled with a bold, creamy blue cheese dressing — a rich, savory explosion of flavor.

Creamy fresh mozzarella paired with juicy heirloom tomatoes, drizzled with a vibrant Club – made basil vinaigrette, nestled atop tender mixed greens, and finished with a sweet balsamic syrup drizzle—a fresh, luscious delight.

Tender mixed greens topped with smoky grilled vegetables and creamy mozzarella, served with a zesty Club-made basil vinaigrette on the side — a fresh, vibrant burst of flavor.

14 ounces aged 21 days for melt-in-your-mouth tenderness and rich, beefy depth—a succulent, perfectly seasoned masterpiece.

8oz or 12oz center cut Chairman’s Reserve filet, seasoned with bold kosher salt and black pepper—delivering a tender, juicy, flavor-packed bite.

A charbroiled blend of prime ribeye and tenderloin, crowned with sweet, caramelized onions, savory sautéed mushrooms, rich garlic brown gravy & Swiss – a juicy delight.

Prepared piccata, marsala, or parmesan-style, served over tender linguine—a classic burst of flavor.

Thick and juicy chop, broiled and glazed with a tangy Granny Smith apple marsala — sweet and succulent.

Pan-seared tenderloin layered with juicy marinated broiled tomatoes, creamy fresh mozzarella, crunchy fried crawfish tails, and a luxurious truffled balsamic reduction — an indulgent masterpiece.

Crisp icebergtopped with juicy tomatoes, smoky bacon, tangy bleucheesecrumbles, and succulent blackened beeftenderloin, and served with creamy bleucheesedressing on the side — a hearty, indulgent salad that’s a meal in itself!

A pan-seared treasure, coated in a sticky bourbon-brown sugar sweet chili glaze and finished with a luscious balsamic syrup drizzle — a bold, sweet-spicy harmony that sings.

8oz tuna steak, seared to perfection with a tender, rosy heart, drizzled with a zesty citrus soy reduction and a kick of creamy spicy mayo — a bold, vibrant explosion of flavor.

Succulent, lightly blackened beef tenderloin and juicy garlic grilled shrimp, tossed with tender linguine — a rich, smoky, seaside-meets-steakhouse delight.

Plump large Gulf shrimp marinated and cooked your way — grilled, fried, or blackened. A juicy, flavorful coastal feast.

Fresh Redfish, lightly blackened and crowned with tender lump crab, finished in a velvety lemon butter sauce.