4 Oz Ground Chuck with Mustard and pickles, served on a bun with fries.

HAMBURGER WITH FRIES

LUKE'S CHICKEN FINGERS

PORTER'S SHRIMP PLATE

CAESAR SALAD

HOUSE SALAD

Hand cut and fried to order, lightly seasoned with salt and pepper.

ONION RINGS

Fresh Louisiana crabmeat baked in a decadent parmesan cream served with warm crostinis.

HOT BLUE CRAB DIP

Beautifully marbled, center cut prime filet, over spaghetti with red gravy.

VEAL PARMESAN WITH PASTA

Chicken breast dusted in house made Italian breadcrumbs, topped with mozzarella cheese and red gravy, baked, served with spaghetti.

CHICKEN PARMESAN WITH PASTA

Two house made hand rolled meatballs served with spaghetti.

MEATBALLS & PASTA

8 OZ PRIME FILET

Genoa salami, Chisesi ham, mortadella, provolone, and olive salad on ciabatta.

MUFFALETTA PANINI

Sliced chisesi ham, roasted turkey, sliced baby Swiss cheese, lettuce, sliced tomato, and applewood smoked bacon on wheatberry bread with creole honey mustard.

THE CLUB

Ground chuck patties, topped with lettuce, tomato, pickles and mayo served on a seedless bun with choice of fries, sweet potato fries, or onion rings.

CHEESEBURGER

PECAN CRUSTED FRESH FISH

OYSTER

Charbroiled Salmon with Creole Spices and Brabant potatoes.

GULF SHRIMP

Fish of the Day served with asparagus, and Brabant potatoes.

CATFISH

GRILLED FISH OF THE DAY

Southern Fried Chicken Breast Served on a Split Biscuit Topped with Poached Eggs covered with Hollandaise with Your choice of Breakfast Potatoes or Grits

CHICKEN AND BISCUITS

Two Fried Chicken Breasts Two Belgium Waffles Drizzled with Steens Cane Syrup and Powdered Sugar

CHICKEN AND WAFFLES

Scrambled Eggs, smoked sausage, Applewood Smoked Bacon, Onion, Bell Pepper, Shredded Cheddar and Mozzarella

BREAKFAST FLATBREAD

BBQ SHRIMP AND GRITS

Poached Eggs over Sauteed Spinach and Garlic Hollandaise, Served with Breakfast Potatoes and Asparagus

SPINACH BENEDICT

Gently shape the 4 oz ground chuck into a patty about 3.5"–4" in diameter and roughly 3/4" thick. Make a shallow dimple in the center with your thumb to reduce doming while cooking. Handle the meat as little as possible to keep it tender.

Form patty

Season both sides of the patty with about 1/2 tsp of the kosher salt and the black pepper (reserve remaining salt for fries).

Season

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add a light film of oil or leave dry if pan is well seasoned. Place the patty in the pan and cook 3 minutes without moving for a good sear. Flip and cook 2–3 more minutes for medium doneness (adjust time +/- 1 minute for desired doneness). If you want cheese, add at flip and cover for 30–60 seconds to melt.

Cook patty

While the patty finishes, melt 1/2 tablespoon butter in a separate pan over medium heat. Split the bun and toast cut sides in the butter until golden, about 1 minute.

Toast bun

Spread 1 tablespoon yellow mustard on the bottom bun. Place the cooked patty on the bun, top with 3 pickle slices, optional onion rings and lettuce as desired, then crown with the top bun.

Assemble burger

Peel the large russet potato if desired and cut into 1/4"–3/8" thick sticks for traditional fries. Rinse the cut fries under cold water until water runs clear to remove surface starch, then pat completely dry with clean kitchen towels or paper towels.

Prepare potatoes

Pour about 1 cup neutral oil into a medium saucepan or deep skillet (enough to come 1–1.5" up the side) and heat over medium-high until the oil reaches 325°F (about moderate shimmer). If you don't have a thermometer, test with a small piece of potato — it should produce gentle steady bubbles.

Heat oil

Working in a single layer, fry the dried potato sticks for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and drain on paper towels. Allow fries to rest 5 minutes (or chill briefly) — this step gives a crispier final fry.

First fry (blanch)

Increase oil temperature to 375°F. Return the blanched fries in batches and fry for 1.5–2.5 minutes until golden brown and crisp. Remove and drain on paper towels immediately, then season with 3/4 teaspoon kosher salt while hot.

Second fry (crisp)

Plate the assembled hamburger with a generous portion of fries on the side. Serve with ketchup and any additional condiments. Estimated plating: place burger on one side of the plate and mound fries beside it. Serve hot.

ground chuck (80/20)

kosher salt

freshly ground black pepper

yellow mustard

dill pickle slices

burger bun (sesame or plain)

unsalted butter (for toasting bun)

russet potatoes

neutral oil for frying (vegetable or canola)

ketchup

sliced onion

leaf lettuce

Trim any fat from the chicken breasts. Slice each breast into 6–8 even finger-sized strips (about 3/4 inch thick). Pat strips dry with paper towels.

Prepare chicken

In a shallow bowl combine the 3 tbs all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/8 tsp smoked paprika (reserved from breadcrumb mix). Toss to combine.

Season flour

In a separate bowl whisk together the 2 eggs, 1/4 cup buttermilk and 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder until smooth.

Prepare egg wash

In a shallow dish combine 1.5 cups breadcrumbs, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp cayenne (if using). Mix thoroughly.

Breadcrumb seasoning

Working in batches, dredge each chicken finger first in the seasoned flour (shake off excess), then dip into the egg-buttermilk wash, letting excess drip off, then press firmly into the seasoned breadcrumbs to coat completely. Set breaded fingers on a wire rack and let rest 10 minutes to help coating adhere.

Dredge chicken

Pour 4 cups oil into a heavy pot or deep skillet (enough for about 1.5–2 inches depth). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Fry the breaded chicken in batches without crowding the pot — 3–5 minutes per batch — turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a paper towel-lined sheet or wire rack. Keep warm in a 200°F (95°C) oven if needed while you finish remaining batches.

Fry chicken fingers

Cut the potatoes into standard fries (about 1/3–1/2 inch thick). Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly.

Toss potato sticks with 1.5 tbs vegetable oil, 1/2 tsp salt and 1/8 tsp pepper. Spread in a single layer on a baking sheet and bake in a preheated 425°F (220°C) oven for 20–25 minutes, turning halfway, until golden and crisp. Alternatively, deep-fry in 350°F (175°C) oil for 3–4 minutes until crisp and golden. Drain on paper towels and season immediately with a pinch more salt if desired.

Cook fries

Mix 1/4 cup mayonnaise, 2 tsp ketchup, 1/2 tsp hot sauce (if using) and 1/2 tsp pickle juice or lemon juice until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.

boneless skinless chicken breasts

all-purpose flour

fine dry breadcrumbs (or panko)

large eggs

buttermilk

salt

black pepper

garlic powder

onion powder

smoked paprika

cayenne pepper (optional)

vegetable oil (or canola/peanut) for frying

russet potatoes, peeled or scrubbed

salt (for fries)

black pepper (for fries)

vegetable oil (for fries)

mayonnaise

hot sauce (optional)

pickle juice or lemon juice

If using frozen shrimp, thaw in the refrigerator overnight or under cold running water for 15–20 minutes. Pat shrimp very dry with paper towels.

Wash and dry potatoes. Cut into uniform 1/4–1/2 inch fries. For crisper fries, soak cut potatoes in cold water for 20–30 minutes, then drain and pat dry.

Preheat oven to 425°F (220°C) if baking fries, or heat a deep pot for frying oil to 350°F (175°C) if frying fries. For grilled shrimp, preheat grill or grill pan to medium-high.

Place the dried shrimp in a bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tbsp olive oil. Toss until shrimp are evenly coated. Let sit 5–10 minutes to absorb seasoning.

In one shallow bowl whisk the egg and buttermilk. In a second bowl combine flour, cornstarch and 1 tsp Old Bay seasoning. Place breadcrumbs in a third bowl.

Breading setup

Working in batches, dredge seasoned shrimp first in the flour mixture, shaking off excess, then dip into the egg-buttermilk, then press into breadcrumbs to coat. Place breaded shrimp on a wire rack while oil heats.

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry shrimp in batches so oil temperature holds, about 2–3 minutes per batch, until golden brown and cooked through (internal temp ~120–130°F). Do not overcrowd. Transfer to a paper towel-lined tray and lightly salt immediately.

If using skewers, thread 6–8 shrimp per skewer. Brush grill grates or grill pan with oil. Place shrimp on the hot grill and cook 1.5–2 minutes per side (3–4 minutes total) until opaque and nicely charred in spots. During the last 30 seconds, brush with 1 tbsp unsalted butter for gloss and flavor.

Toss the cut, dried potatoes with 1 tbsp neutral oil, 1 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet without crowding.

Bake at 425°F (220°C) for 25–30 minutes, turning once halfway, until golden and crisp. Alternatively, to fry fries: heat oil to 325°F (160°C) and blanch potatoes in batches 3–4 minutes until soft but not brown; remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes; drain and season immediately.

Arrange shrimp (grilled or fried) on a plate with fries. Add lemon wedges and small bowls of cocktail sauce and tartar or remoulade. Sprinkle chopped parsley over fries and shrimp if using.

Serve immediately while shrimp and fries are hot. Recommend 1/2 cup cocktail sauce and 2 lemon wedges per serving.

large shrimp (16–20 count), peeled and deveined, tails on or off per preference

black pepper, freshly ground

paprika

olive oil

unsalted butter (for grilled option)

cornstarch

fine dry breadcrumbs or panko

large egg

buttermilk (or milk with 1 tsp vinegar)

old bay seasoning (or seafood seasoning)

vegetable oil (for frying)

russet potatoes, scrubbed

neutral oil (vegetable or canola) for tossing

kosher salt (for fries)

lemon wedges

cocktail sauce (store-bought or homemade)

tartar sauce or remoulade (optional)

fresh parsley, chopped (optional garnish)

Preheat oven to 375°F (190°C). On a baking sheet toss 4 cups cubed day-old bread with 3 tbsp olive oil, 1 tsp garlic powder and 1/2 tsp salt until evenly coated. Spread in a single layer and bake 10–15 minutes, stirring once halfway through, until golden and crisp. Remove and cool on a rack.

Prepare and toast croutons

Finely mince 2 garlic cloves and 4 anchovy fillets together on a cutting board and sprinkle with a pinch of salt; use the side of the knife to mash into a paste. This mellows the garlic and evenly disperses the anchovy.

Mince garlic and anchovy

In a medium bowl, combine the garlic-anchovy paste, 1 egg yolk, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 2 tbsp fresh lemon juice. Whisk vigorously until smooth.

Emulsify base

While whisking constantly, very slowly drizzle in 1 cup extra-virgin olive oil (or start with 3–4 tbsp and add progressively) until the mixture thickens and becomes creamy. If the dressing becomes too thick, whisk in 1–2 tsp warm water or additional lemon juice to adjust consistency.

Add oil to form emulsion

Fold in 1 cup grated Pecorino Romano, season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust lemon, salt or pepper as desired. If you prefer a lighter dressing, whisk in 1–2 tbsp water or olive oil.

Finish and season

For a quicker method, combine garlic, anchovies, egg yolk, mustard, lemon juice and Worcestershire in a small food processor and pulse to combine. With motor running, slowly stream in olive oil until emulsified, then transfer to a bowl and stir in grated cheese and seasonings.

Alternative (food-processor method)

Ensure 8 cups torn romaine are very dry (use a salad spinner or clean towels). Excess water will dilute the dressing and make croutons soggy.

Prepare lettuce

In a large bowl, add the romaine and 1 cup halved cherry tomatoes (if using). Add about 3/4 of the dressing (reserve the rest to serve) — start with 3–4 tbsp and add more to taste — and toss gently but thoroughly so every leaf is lightly coated. Add the cooled croutons and toss again.

Toss salad

Scatter 1/2 cup freshly shaved or grated Pecorino Romano over the salad. Grind additional black pepper over the top to taste. Serve immediately so the croutons remain crisp and the lettuce stays crisp.

Add cheese & finish

Romaine lettuce, rinsed, dried and torn into bite-sized pieces

Cherry tomatoes (optional), halved

Garlic cloves, peeled

Anchovy fillets (packed in oil), drained

Large egg yolk (or 1 tablespoon pasteurized egg product)

Dijon mustard

Fresh lemon juice

Worcestershire sauce

Extra-virgin olive oil

Grated Pecorino Romano (or Parmesan)

Salt

Freshly ground black pepper

Day-old bread (ciabatta or baguette), cut into 1-inch cubes

Olive oil

Garlic powder

Freshly shaved or additional grated Pecorino Romano (or Parmesan)

Freshly ground black pepper (to taste)

Wash all produce: place mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot, and sliced radishes in a large salad spinner or colander. Rinse under cold water, gently toss, and spin or pat dry until mostly dry. Excess water will dilute the dressing.

If not already done: halve cherry tomatoes, thinly slice cucumber and radish, very thinly slice red onion (so it’s mild), and julienne or shred the carrot. Add prepared vegetables to a large serving bowl with the mixed greens and toss gently to combine.

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper. Whisk or shake to blend until the mustard and honey are incorporated.

Make vinaigrette

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning — add more salt, pepper, or a touch more honey if too sharp.

If making house croutons: preheat oven to 375°F (190°C). Toss 2 cups cubed day-old bread with 1 tbsp olive oil, a pinch of salt, and a pinch of dried oregano. Spread on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Let cool.

Just before serving, pour about half of the vinaigrette over the salad (reserve extra to allow guests to add more). Gently toss the greens and vegetables so they are evenly coated but not soggy.

Scatter crumbled feta or goat cheese (if using), toasted seeds or nuts, and croutons over the top. Serve immediately with remaining dressing on the side.

mixed salad greens (lettuce, arugula, spinach)

cherry tomatoes, halved

cucumber, peeled or unpeeled and thinly sliced

red onion, very thinly sliced

carrot, peeled and julienned or shredded

radishes, thinly sliced (optional)

crumbled feta or goat cheese (optional)

house croutons (see notes) or store-bought croutons

toasted sunflower seeds or chopped walnuts (optional)

extra-virgin olive oil

red wine vinegar

honey or maple syrup

garlic, minced

Kosher salt

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate the rings into individual circles. Place the rings in a bowl of ice water with 1 tsp salt and let soak for 10 minutes — this slightly firms the rings and reduces sharpness.

Slice and soak

Drain the onions in a colander and pat thoroughly dry with clean kitchen towels or paper towels. Proper drying helps batter adhere and reduces oil splatter.

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Make the dry mix

In a separate bowl, beat 1 egg with 3/4 cup milk (or buttermilk). If you want a lighter, crispier batter, substitute up to 1/4 cup of the milk with cold sparkling water.

Hamburger With Fries

Luke's Chicken Fingers

Porter's Shrimp Plate

Caesar Salad

House Salad

Onion Rings

Hot Blue Crab Dip

Veal Parmesan With Pasta

Chicken Parmesan With Pasta

Meatballs & Pasta

8 Oz Prime Filet

Muffaletta Panini

The Club

Cheeseburger

Pecan Crusted Fresh Fish

Oyster

Gulf Shrimp

Catfish

Grilled Fish Of The Day

Chicken And Biscuits

Chicken And Waffles

Breakfast Flatbread

Bbq Shrimp And Grits

Spinach Benedict