Saint Lawrence

Flash-fried gulf oysters with Buffalo sauce, blue cheese, and Romaine lettuce.

With a hot sauce-pepper jelly glaze and goat cheese dressing.

With Gruyere cheese, mozzarella & Parmesan cheeses, breadcrumbs, and toast points.

With corned beef, house-pickled vegetables, Gruyere cheese, and Thousand Island dressing.

With green onion aioli and remoulade (spiced mayonnaise sauce).

With tasso-chicken gravy and three-cheese Mournay sauce.

With three cheeses and green onions.

With fried gulf shrimp, crystal aioli, lettuce, tomatoes, and pickles on French bread. Served with chips.

With grilled hanger steak, onions, peppers, mushrooms, scallion aioli, sharp cheddar, and Gruyere cheese on French bread. Served with chips.

With fried chicken breast, house Buffalo sauce, and fried egg on sesame seed bun. Served with chips.

With fried gulf tuna, arugula, tomatoes, red onions, and lemon-Sriracha aioli on sesame seed bun. Served with chips.

Pan-seared gulf fish with roasted potatoes and wilted arugula (w/ lemon-caper butter sauce).

Chicken breast, chicken leg and chicken thighs with braised collard greens and mashed potatoes (w/ chicken-tasso gravy).

Gulf shrimp, crawfish tails, roasted garlic cream linguine, and grilled Italian-style bread.

Grilled hanger steak with shoestring potatoes and chimichurri (garlic-herb sauce).

With grilled andouille sausage, collard greens, and cornbread.

With fresh guacamole, raw corn salad, black beans, roasted red peppers, and tortilla strips.

Grilled romaine lettuce with pan-seared gulf fish, cherry tomatoes, crispy capers, Parmesan, and Caesar dressing. Entree salad.

Greens with blackened shrimp, mozzarella, sliced tomatoes, balsamic reduction, and lemon-basil vinaigrette. Entree salad.

With chicken gravy.