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Restaurant
Appetizers
Question | Answer |
---|---|
Fresh Shucked Oysters on the Half Shell | Served with cocktail sauce. (Mexican mignonette oyster sauce) |
Peel&EatShrimp-Gulf | |
ShrimpCocktail | REMOULADE SAUCE ON REQUEST |
Baked Oysters 3x3 | 3 ROCKEFELLER & 3 CASINO BACON & PARMESAN ROMANO CHEESESAUCE |
New! Fried Cajun Pickled Green Beans | SERVED WITH BOTH RANCH & SEIKEL’S OKLAHOMA GOLD MUSTARD FOR DIPPING |
Crispy Calamari traditional. | SERVED WITH RED GRAVY OR rhode island style TOSSED WITH GARLIC BUTTER & HOT PEPPERS |
SearedScallops | WITH A CITRUS BUERRE BILANC SAUCE |
Smokey Edamame | EXTRA VIRGIN OLIVE OIL AND SMOKED SEA SALT |
Seared Ahi Tuna | SUSHI GRADE. SEARED RARE IN CAJUN SPICES & SERVED WITH SOY MUSTARDDIPPINGSAUCE |
French Country Mussels or Baby Clams | STEAMED IN A WHITE WINE, GARLIC & TOMATO BROTH. SERVED WITH PLENTY OF GARLIC BREAD |
5/1 Crab Cakes | NEW RECIPE! (5 CUPS OF CRAB TO 1 CUP OF RITZ CRACKER CRUMBS) PANKO CRUSTED WITH CRAWFISH CREAM SAUCE (2) |
Ultimate Crab Cake | NEW RECIPE! (5 CUPS OF CRAB TO 1 CUP OF RITZ CRACKER CRUMBS) PANKO CRUSTED WITH CRAWFISH CREAM SAUCE (2) |
Ultimate Crab Cake | NEW IMPROVED RECIPE! 1/4 LB. OF LUMP CRABMEAT & NOT MUCH ELSE. BROILED(WHILETHEYLAST)SERVEDWITHREMOULADESAUCE(1 |
Coconut Shrimp | SERVED WITH ORANGE MARMALADE SAUCE |
Famous Fried Cheese | SERVED WITH RED GRAVY |
AlligatorTail | CRISPY FRIED OR BLACKENED |
Anne's Hot Crab Dip | SERVED WITH TORTILLA CHIPS |
Shrimp En Brochette | CRISPY FRIED SHRIMP, AGED CHEDDAR & BACON |
Spinach and Artichoke Dip | SERVED WITH FRESH TORTILLA CHIPS |