LUNCHDINNERSOUP
TUESDAY MAY 22
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • GRILLED CHICKEN CORDON BLEU SANDWICH - A 6 OZ. SEASONED CHICKEN BREAST GRILLED AND TOPPED WITH HAM, PEPPER BACON AND SWISS CHEESE, PLACED ON A MULTI-GRAIN BUN AND SERVED WITH PARMESAN MAYO, LETTUCE, TOMATO, PICKLE AND CHIPS OR FRIES.
  • GRILLED OR BLACKENED MAHI-MAHI
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • CHEF'S FRESH CATCH - SWORDFISH
  • CHICKEN CREOLE
  • CHILI
WEDNESDAY MAY 23
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • GRILLED CHICKEN CORDON BLEU SANDWICH - A 6 OZ. SEASONED CHICKEN BREAST GRILLED AND TOPPED WITH HAM, PEPPER BACON AND SWISS CHEESE, PLACED ON A MULTI-GRAIN BUN AND SERVED WITH PARMESAN MAYO, LETTUCE, TOMATO, PICKLE AND CHIPS OR FRIES.
  • GRILLED OR BLACKENED MAHI-MAHI
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  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • CHEF'S FRESH CATCH - SWORDFISH
  • TAVERN CHEESE
  • CHILI
THURSDAY MAY 24
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • GRILLED CHICKEN CORDON BLEU SANDWICH - A 6 OZ. SEASONED CHICKEN BREAST GRILLED AND TOPPED WITH HAM, PEPPER BACON AND SWISS CHEESE, PLACED ON A MULTI-GRAIN BUN AND SERVED WITH PARMESAN MAYO, LETTUCE, TOMATO, PICKLE AND CHIPS OR FRIES.
  • GRILLED OR BLACKENED MAHI-MAHI
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • CHEF'S FRESH CATCH - SWORDFISH
  • TAVERN CHEESE
  • CHILI
FRIDAY MAY 25
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • GRILLED CHICKEN CORDON BLEU SANDWICH - A 6 OZ. SEASONED CHICKEN BREAST GRILLED AND TOPPED WITH HAM, PEPPER BACON AND SWISS CHEESE, PLACED ON A MULTI-GRAIN BUN AND SERVED WITH PARMESAN MAYO, LETTUCE, TOMATO, PICKLE AND CHIPS OR FRIES.
  • GRILLED OR BLACKENED MAHI-MAHI
  • SOLE MAC - TWO PIECES OF FRIED FILLET OF SOLE SERVED WITH MACARONI & CHEESE AND OUR KING'S SPECIAL TARTAR SAUCE AND FRESH LEMON.
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • DEAN'S BEEF BRISKET - 12 - 14 OZ. OF THICK CUT BRISKET SERVED WITH POBLANO PEPPERS, ROASTED CORN AND WHITE CHEDDAR GRITS WITH SAUTEED BRUSSELS SPROUTS WITH BACON & CORNBREAD.
  • CHEF'S FRESH CATCH - SWORDFISH
  • NEW ENGLAND CLAM CHOWDER
  • CHILI
SATURDAY MAY 26
  • OPEN 3:00 PM
  • LOUISIANA STYLE CRAB CAKE APPETIZER - OUR TAKE ON A LOUISIANA CLASSIC. TWO OF OUR HAND FORMED CRAB CAKED FRIED AND SERVED WITH REMOULADE SAUCE.
  • DEAN'S BEEF BRISKET - 12 - 14 OZ. OF THICK CUT BRISKET SERVED WITH POBLANO PEPPERS, ROASTED CORN AND WHITE CHEDDAR GRITS WITH SAUTEED BRUSSELS SPROUTS WITH BACON & CORNBREAD.
  • CHEF'S FRESH CATCH - SWORDFISH
  • TWICE BAKED POTATO
  • CHILI