STEAK NIGHT MENU
The most tender of steaks with an almost buttery texture; hand cut in-house and grilled to perfection. A favorite of those who prize tenderness above all else. 4 oz $10 | 8 oz $20 | 12 oz $28
Rich choice boneless hand cut beef that’s well marbled and deliciously juicy, lightly seasoned and grilled to order. 8 oz $14 | 14 oz $24 | 18 oz $30
NEW YORK STRIP
Moderately tender with tight texture and definite grain with a bit of chew. Good marbling and a strong beefy flavor. 6 oz $8 | 12 oz $15
A side salad, with choice of dressing is included with each steak.
House Made Dressings: buttermilk ranch, herb blue cheese, red wine balsamic vinaigrette, Caesar, strawberry lemonade vinaigrette, mango vinaigrette and honey mustard.
ADD AN OPTIONAL STEAK TOPPER
CRAB OSCAR WITH BARNAISE SAUCE $10
An absolutely decadent combination of crab, asparagus & Bearnaise sauce to top a fine steak
GRILLED SHRIMP WITH CHIMICHURRI SAUCE $9
Chimichurri is a delicious & versatile sauce, with Argentinian origins, traditionally served with grilled steak. Our take on Chimichurri includes finely chopped parsley, minced garlic, cilantro, mint, red pepper flake, lime juice, olive oil, vinegar and a touch of honey blended together to create a powerful accompaniment to any steak.
FRIED OYSTERS WITH BIENVILLE SAUCE $9
A traditional New Orleans style topper with sauce made from a roux with butter, Parmesan cheese and other lighter cheeses, with shrimp, mushrooms, bell peppers, and sherry.
STEAK NIGHT SIDES (Shareable Portion)
Creamed Corn $5 — Roasted Silver Queen Corn, sweet cream with a hint of cilantro & green onion
Creamed Spinach— $5 Classically prepared fresh spinach, garlic, cream with a hint of nutmeg.
Lyonnaise Potato Au Gratin $5— Layered Yukon Gold, sweet potato, caramelized onion, herbs, cheese and cream.
DAILY FRESH SIDES
Coastal Slaw, Wild Rice, & Seasonal Vegetables $1.50
Old Style Coarse Ground Gouda Cheese Grits, Sidewinder French Fried Potatoes, Mashed Potatoes Du Jour, Pepper & Jack Mac & Cheese $2.50
Grilled Asparagus, Madeira Wild Mushrooms, Glazed Sweet Potatoes, Baldwin County Succotash $3.50
How steak is done..
Rare—125-130 F Seared and still red 75% through the center.
Medium Rare—130-140 F Seared with 50% warm red center; firmer
Medium—140-150 F Seared outside, pink showing inside; firm; drier and tougher than lower cook temps, but still palatable.
Medium Well—150-155 F Slight hint of pink in the center; done throughout; past the point of no return
Well Done—160 F+ 100% gray-brown throughout; firm; a waste of a good quality steak
Consuming raw or undercooked meats, poultry, mollusk, or eggs may increase the risk of food borne illness. Menu subject to change without notice.