Hand-Cut USDA Choice Steaks

(All steaks are served with a side salad or a cup of soup)

Rib-Eye by the ounce

5

New York Strip by the ounce

10

Filet Mignon by the ounce

15

Rare = very red, cool center
Med-rare = red, warm center
Medium = pink throughout, with slight red center
Med-med = pink center
Med-well = slight pink center
Well = grilled through, no pink

*To avoid shrinking of steak or over-charring, chef suggests butterflying anything above med-med.*

Entrees

(All entrees are served with a side salad or a cup of soup)

Fat Willie's Surf & Turf

12 oz. Ribeye with (4) spicy sweet chili shrimp, and fries. NO SUBSTITUTIONS!

5

Grilled Salmon

6oz. Center cut salmon filet seared with our house rub & glazed with local honey.

10

Grilled Tuna Steak

8oz. Tuna steak grilled to your liking and topped with our homemade teriyaki glaze.

15

Double Cut Pork Chop

14oz. Bone-in chop topped with meuniére sauce and crushed pecans.

20

BBQ Shrimp and Grits

Jumbo shrimp in a tangy New Orleans BBQ sauce served over smoked gouda grits.

25

Scallop Scampi

Three sea scallops seared to perfection, served on top of linguini in a lemon, butter, garlic and white wine sauce.

30

The Ace

A play off of our Scampi, served with fried catfish topped in a mushroom cream sauce and jumbo lump crabmeat.

35

From the Field

Broccoli, mushroom and onions sautéed in a red wine sauce and served over truffle mashed potatoes.

40

Filet Loaded

Our baked potato dressed with butter, cheddar cheese, then topped with our filet chili and finished off with sour cream and chives.

45

Louisiana Seafood

Thin or Thick Cut Catfish

5

Fried Shrimp

10

Fresh Oysters

15

Combination

20

Entree Pairings

Jumbo Lump Crabcake

5

Sautéed Onions

10

Sautéed Mushrooms

15

Bleu Cheese

20

Fried Shrimp or Oysters

25

Sautéed Jumbo Lump Crabmeat

30