Tonight's Chef's Suggestions

Chef’s Suggestions

ENTRÉE

SHRIMP ETOUFFEE   31.95

The classic Creole dish of Louisiana 

Fresh gulf shrimp and rubbed with mild Creole spices, sautéed with chorizo sausage and scallions, and simmered in sauce Etouffee: thickened shrimp stock with onions, celery, green peppers, tomatoes, garlic, hot sauce and Creole spices, served over rice

SALAD

FRESH BERRIES AND WATERMELON SALAD   12.95

Fresh strawberries, ripe blueberries, sweet watermelon, crumbled feta cheese, roast pecans

and Boston Bibb lettuce tossed with a strawberry-balsamic vinaigrette

APPETIZER

OYSTERS HARBOR INN    17.95

One of Chef Bonsey’s favorites from the early ‘80s!

Freshly shucked oysters lightly baked with sweet crabmeat

and glazed with our famous béarnaise sauce