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Delicate Lobster, Crabmeat, and Shrimp folded into a blend of Monterey Jack cheese, Horseradish Havarti, onions, tomatoes, and seasonings. Served hot with grilled French bread. 19.
Sushi Grade Tuna lightly coated with white and black Sesame seeds, and pan seared until just Rare. Sliced thin and served with dipping sauces. 19.
Local Gulf Tuna, slow smoked and folded together with minced red onions, chopped Jalapenos, and spices. Served chilled with toasted French bread. 14.
Shell-less Gulf Shrimp, sautéed in a rich butter sauce with Louisiana hot sauce, Garlic, Rosemary, Oregano, onions, Worchestershire sauce, lemon juice, and more. Finished with a touch of heavy cream and tossed with pasta. 25.
Fried to a golden brown, served with natural cut fries, Cole slaw, house-made Cocktail Sauce, and Cheddar and Jalapeno Hushpuppies. 28.
Italian in origin, we make ours with Gambino’s bread, lean ham, Mortadella with Pistachios, Genoa salami, Swiss cheese, and house-made Olive Salad. Oven baked and served with a choice of one side.
Half 16. / Whole 22
Fillet of Gulf Grouper offered grilled, blackened, or fried. Served on a toasted Brioche roll with lettuce and onions. Choice of one side and house-made Remoulade sauce on the side. 25.5
A half pound of choice grass fed Angus burger, grilled to order. Served on a toasted Brioche roll with lettuce, yellow onions, Cheddar cheese, crisp Apple Cider bacon, and sliced pickles. Choice of one side. 15.
Gulf Shrimp, ripe Tomatoes, and Mushrooms. Tossed with a house-made Olive Oil based dressing with fresh Garlic, Basil, and Oregano. Served over fresh Spinach and finished with Feta Cheese. 19
Fillet of Gulf Grouper offered grilled and blackened. Served over a bed of mixed greens with sliced Avocado, Red Onions, ripe Tomatoes, shredded Mozzarella, seasoned Croutons, and boiled eggs. 25.5
Tender boneless Duck, smoked Andouille sausage, Cajun smoked Tasso combine to make this Louisiana delicacy. Cup 7 / Bowl 18
A rich seafood stock gumbo filled with Shrimp and Bay Scallops. Served with white rice on the side. Cup 6.75 / Bowl 16.75
A rich roux based gumbo with tender chicken and smoked Louisiana sausage. Served with white rice on the side. Cup 5.5 / Bowl 14.25
*Consuming raw or undercooked meats, poultry, seafood, Shellfish, or eggs may increase your risk of food borne illness. (Menu items and pricing subject to change without notice.)
Menu items subject to change without notice.
RIBEYE ORLEANS A hand-cut 12 oz. Ribeye lightly seasoned and grilled. Topped with large shrimp sautéed in our New Orleans BBQ Shrimp sauce with a touch of heavy cream. Side of Pan-roasted Fingerling Potatoes. 38
FILET MIGNON & TORTELLINI ALFREDO We simmer delicious Five Cheese Tortellini and mushrooms in a house-made Alfredo sauce, and toss in tender Choice grilled beef tenderloin medallions. Served with Bleu Cheese toast. 28.
MEDITERRANEAN TRIGGERFISH & SCALLOPS Pan sauteed fillet of Triggerfish topped with scallops sauteed in a white wine and lemon garlic butter sauce. Tomatoes, mushrooms, Kalamata olives. Over Linguini pasta. Grilled French bread. 42
All come with our Early Bird Wedge Salad | dressing choice
Grilled Chilean Salmon | sauted fresh vegetables | 19
Beef Filet Medallions & Linguini | sauteed with linguini and alfredo sauce | 18
Miss Anna’s Meatloaf | house-made mashed potatoes | 16
Napoleon’s Shrimp Marengo | grilled French bread | 18
Chicken Alfredo Pasta | grilled or blackened | cavatappi pasta | 17
Chicken Fried Chicken | house-made mashed potatoes | 16
790’s Whitefish Florentine | lSwai | Linguini | creamy spinach Florentine sauce | 16.5