Beau's Dinner Menu
Appetizers | Soups | Salads | Pastas and Grains | Grilled and Oven Roasted Entrees
From the Waters of the World | Lighter Fare
| Jumbo Lump Crab Cocktail Greens with Lump C | |
| Served with Hearts of Palm, Cantaloupe, Watercress Salad and Lemon Dijon Aioli | |
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| Spicy Buffalo Wings | |
| One Pound Charred, with Celery Sticks and Bleu Cheese Dipping Sauce | |
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| Potato and Cheese Pierogies | |
| Homemade with Caramelized Onions and Sour Cream | |
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| Maryland Crab Cakes | |
| House made with Mustard Sauce | |
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| Mozzarella Sticks | |
| House made with Marinara Sauce | |
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| Jumbo Shrimp | |
| Served with Cocktail Sauce | |
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| Sesame Crusted Seared Rare Ahi Tuna | |
| Served on Asian Seaweed Salad with Szechuan Sauce and Wasabi Drizzle | |
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| Medium Hot Banana Peppers | |
| Stuffed with Veal Sausage and Ricotta Cheese in a Pool of Marinara Sauce, topped with Mozzarella |
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| Oysters Rockefeller | |
| Baked Oysters with Creamy Spinach and Melted Cheese | |
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| Beau’s Famous Chicken Sausage (Gourmet Magazine 1989) | |
| With Creole Mustard Sauce | |
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| One Pound Cultured Mussels | |
| Served in Garlic Butter or Spicy Marinara | |
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| Calamari Napolitana | |
| Flour-dusted, sautéed with Lemon, Garlic, Sweet Red Peppers, Scallion, Crusted Red Pepper and Sherry |
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| Baked Imported Brie | |
| Wrapped in Phyllo, topped with French Preserves | |
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| Thai Lettuce Wraps | |
| Satay Chicken Strips, Peanuts, Cucumber, Carrots, Sprouts, Noodles, Lettuce, served with Dipping Sauces |
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| Funky Tuna Tartare | |
| Layered with Avocado, Purple Onion, Mango, Cucumber, Seaweed Salad, Sesame Seeds, Citrus Drizzle Wasabi Cream and Wonton Chips |
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| Fried Green Tomatoes | |
| On a Bed of Mixed Greens with Lump Crab Remoulade and Creole Tomato Glaze | |
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| Scallops on Fire - Spicy Crab | |
| Crusted Scallops Roasted in the Shell | |
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| Fresh Sautéed Garlic Bread | |
| With Grated Romano | |
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| Corn-Dusted Crispy Fried Oysters |
| With Roasted Corn Salsa and Remoulade Drizzle |
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| Soup du Jour | |
| Cup or Bowl | |
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| Seasonal Soup | |
| Cup or Bowl | |
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Salads
| Baby Bibb | |
| Mesclun Greens, Poached Pears, Caramelized Pecans, Maytag Bleu Cheese | |
| Fresh Berries and Citrus Vinaigrette | |
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| Spinach Salad | With |
| Creamy Garlic Romano Dressing, Fresh Mushrooms, Chopped Egg, Bacon Bits, Tomatoes | |
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| Fresh Arugula | |
| Tomaotes, Feta Cheese, Sweet Onion, Kalamata Olives and Cucumbers Tossed in Olive Oil | |
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| Grilled Eggplant | |
| Artichokes and Asparagus with Baby Greens, Hearts of Palm and Fresh Vegetables | |
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| Caesar | |
| Romaine Lettuce, Garlic Herb Croutons Tossed with Traditional Dressing | |
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| Mesclun | |
| Baby Greens, Sun-Dried Tomatoes, Artichokes, Buffalo Mozzarella with Balsamic Vinaigrette | |
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| Wedge of Lettuce | |
| Served with Bacon Bits, Chopped Tomatoes, Egg, Danish Blue Cheese with Sesame French Dressing | |
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| Salads are available with: | |
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Chicken, Steak, Salmon, Scallops, Scampi or Tuna for an additional charge
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| Mussels, Shrimp, Scallops, Calamari, Fresh Fish, and Artichokes in Marinara Sauce over Linguine |
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| Sautéed Breast on a Bed of Roasted Red Pepper and Romano Polenta with Wild Mushroom Marsala Sauce and Basil Cream Drizzle |
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| Sautéed Veal with Mushrooms, Artichokes, Capers, Tomatoes and Prosciutto in a Lemon Butter Sauce with Angel Hair Pasta |
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| Grilled Scampi, Penne Pasta, Pancetta, Peas, Dice Tomato and Garlic Cream | |
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| Red Pepper and Smoked Mozzarella, Cremini Mushrooms, and Fontina Goat Cheese and Black Pepper with a Vodka Tomato Cream Sauce |
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| Pasta | |
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Tossed with Shrimp, Scallops, Lobster, Asparagus, Roasted Tomatoes, Spicy Red Pepper Garlic, Olive Oil, Lemon, Rocket, Fennel and Basil |
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Grilled & Oven Roasted Entrées
| Served with Creamed Spinach, Pontalba Potatoes, Topped with | |
| Fresh Corn-Dusted Fried Oysters and Sauce Bearnaise | |
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| Tenderloin Medallions Oscar | |
| Beef Tenderloin Topped with Blue Crabmeat and Grilled Asparagus Finished | |
| with Sauce Bearnaise and Pontalba Potatoes | |
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| Topped with Roasted Corn Salsa, Wok Sauteed Vegetable, Sticky Rice and Island Drizzle | |
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| With Vegetable Medley 9 oz. or 14 oz. | |
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| With Vegetable Medley 14 oz. or 20 oz. | |
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| Grilled 16oz. Long Bone Veal Chop | |
| With Sage, Roasted Garlic, Wild Mushroom Demi, Gorgonzola Mashers and Grilled Asparagus Garnish | |
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| Grilled Pork Tenderloin | |
| With a Cream Sherry Ginger Sauce, Shiitake Mushrooms, Smoked Gouda Mashers and Vegetable Garnish | |
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Also available with Sautéed Mushrooms, Onions, Scampi, Crab Legs, Lobster Tails, or Au |
| Served with Wok Vegetables, Sticky Rice and Ponzu Drizzle | |
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| With Sweet Potato, Pancetta an dCorn Hash Finished with a Roasted Fennel and Tomato Beurre Blanc | |
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| Topped with Lump Crab, Grilled Asparagus Finished with Béarnaise Sauce | |
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| With Vegetable Medley | |
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| With Vegetable Medley | |
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| Bronzed Swordfish | |
| With Roasted Pineapple Poblano Salsa, Rice Pilaf and Vegetable Medley | |
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| Grilled American Sea Bass |
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With Lobster Smashed Potatoes, Chive Veloute and
Grilled Asparagus
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| Half Pound Angus Burger | ||
| With Fries | ||
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| California Turkey Club Wrap | ||
| Lean Turkey, Bacon, Tomato, Purple Onion, Cucumber, Avocado Drizzle with Fruit | ||
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| Angus Strip Steak Sandwich 8 oz. | ||
| With Home Fries, Sautéed Mushrooms and Onions | ||
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| Grilled Chicken Breast Sandwich | ||
| With Prosciutto, Roasted Red Pepper, Aged Provolone, Basil Aioli with Fries | ||
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| Classic Reuben | ||
| With Fries | ||
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| Angus Chopped Sirloin 12 oz. | ||
| Topped with Sautéed Mushrooms, Onions and Peppers, served with Salad | ||
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| Fresh Grilled or Corn-Dusted Fish du Jour Sandwich | ||
| With Fries | ||
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Lobster Smashed Potatoes Garlic Smashed Potatoes Home Fries Grilled Asparagus Pasta Alfredo or Pasta Marinara Fried Green Tomatoes with Grated Romano Cajun or Pepper and Onion Home Fries Creamed Spinach Sautéed Spinach in Lemon, Garlic and Olive Oil Pontalba Potatoes - Roasted Potatoes, Sautéed with Garlic, Caramelized Onions, Wild Mushrooms, Ham and Scallions |
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No Separate Checks Please – Parties of 8 or more, 20% Gratuity Added. Items and Prices Subject to Change Without Notice
Consuming raw or undercooked meats, poultry, seafood or eggs may pose an increased risk of foodborne illness.