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include our signature twice-baked potato, vegetable, and our house-made dinner and cinnamon rolls

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SPECIALTIES OF THE HOUSE 

hand-cut large filet mignon*, jumbo blue water fried shrimp or Chesapeake crab cake. Or combination of two: small filet mignon*, fried shrimp, or Chesapeake crab cake

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PRIME RIB* 

slow-roasted black angus prime rib with creamed horseradish sauce

 

STUFFED SALMON* 

fresh wild caught salmon with south pacific rock-shrimp and boursin cream cheese stuffing, served over rice pilaf

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BOURBON BRAISED SHORT RIBS 

whiskey braised boneless grass-fed short ribs with red roasted potatoes, Chef Ray's famous collard greens and a tangy barbeque sauce

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SEAFOOD PLATTER 

fresh fish of the day, Chesapeake crab cake, blue water shrimp and sea scallops,

broiled or fried and served with twice baked potato or rice pilaf

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CAPRESE CHICKEN SALTIMBOCCA 

tender chicken breasts wrapped with prosciutto ham sauteed and topped with fresh mozzarella cheese, tomato, basil and drizzled with a balsamic vinaigrette

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BLACK AND BLEU BEEF TIPS 

your choice of braised succulent prime rib or grass-fed filet mignon tips seared with our Cajun spices topped with a creamy bleu cheese and mushroom sauce

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CAJUN COMBO 

Louisana jumbo frog legs and tender alligator tail medallions, seasoned with chef Ray's unique blend of Cajun spices, fried golden brown with a jalapeno tarter sauce

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*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs

may increase your risk of foodborne illness

Entree Menu

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