Eugene’s Gulf Coast Cuisine Menu

Seasonal selections.

6 gulf shrimp on lettuce with cocktail or remoulade sauce.

4 grilled shrimp and oysters wrapped together in bacon. Served with garlic remoulade sauce.

2 broiled patties of blue crab claw meat mixed with roasted corn, red bell peppers and fresh bread crumbs, served with garlic remoulade sauce.

Jumbo lump crab meat wedged between 2 of our crab cakes, flash fried then pan broiled. Served with roasted poblano sauce and garlic remoulade sauce.

Peel and eat Gulf shrimp sauted in Shiner Bock beer and a peppery rosemary butter sauce. Served with parmesan bread.

A Mexican style seafood cocktail with shrimp, crab claws and avocado. Served with house-made tortilla chips. Add jumbo lump crab meat for an additional charge.

Fried or sauteed.

Served with marinara sauce.

Oysters or shrimp sauted in lemon garlic butter with green onions, herbs and spices. Served with parmesan bread for soppin'.

6 fresh shucked oysters topped with spinach, shallots, pernot, lemon, garlic, bread crumbs and Monterey Jack cheeses, baked to perfection.

6 fresh shucked oysters laced with garlic butter and topped with jumbo lump crab, bread crumbs, parmesan cheese and spice, baked to perfection.

6 fresh shucked gulf oysters topped with jumbo lump crab, a basil spinach sauce and Parmesan cheese, baked to perfection.

6 fresh shucked oysters topped with house-made tasso and garlic butter, baked to perfection.

4 jalapenos stuffed with blue claw crab cake fixins', Monterey Jack and cheddar cheeses, lightly battered and golden fried. Served with garlic Remoulade.

Traditional Greek salad topped with pepperoncini, feta cheese and Kalamata olives.

Crisp mixed greens, red onions, cucumbers, tomatoes, carrots and bell peppers.

Crisp Romaine lettuce, parmesan and croutons tossed with house-made Caesar dressing.

Wedge of iceberg lettuce, green onions, bacon and tomatoes topped with blue cheese vinaigrette.

Fresh spinach tossed in ginger vinaigrette dressing topped with diced Roma tomatoes and goat cheese.

Grilled salmon on a bed of fields greens with blueberries, pecans, bleu cheese crumbles and balsamic vinaigrette dressing.

Romaine and baby spinach tossed with garlic remoulade. Topped with bacon, diced tomatoes, jumbo lump crab meat and fried sweet potato strings.

Gulf Coast Style. 8 oz. Certified Angus beef filet topped with oyster or shrimp Kyle, 4 large grilled or fried shrimp or jumbo lump crab saut.

7 oz. chicken breast dipped in egg wash and dredged in pecan flour then pan sauted. Topped with white wine lemon caper sauce.

Gulf oysters or shrimp and green onion, sauted in a seasoned lemon garlic butter sauce. Served with parmesan garlic bread for soppin'.

Fresh salmon rubbed with rosemary and thyme then grilled medium rare over hickory and oak. Topped with bianca sauce.

Two corn tortillas filled with blackened catfish, bell peppers and onion. Topped with chipotle cream sauce, cheddar and jack cheese and Pico de Gallo. Served with black beans and rice.

Large Idaho trout filet dredged in pecan flour, pan broiled and topped with bianca sauce.

Large Gulf shrimp prepared in a rich, spicy onion and roux based sauce.

Large gulf shrimp wrapped in bacon. Served over roasted poblano cheese grits with steamed broccoli. No other side.

Fettuccini, angel hair or penne pasta tossed in marinara or Alfredo sauce. Topped with fresh grated parmesan cheese.

Grilled gulf shrimp, served over your choice of pasta tossed in your choice of sauce.

Gulf shrimp and green onion, sauted in a seasoned lemon garlic butter sauce. Served over your choice of pasta.

Grilled chicken breast, served over your choice of pasta tossed in your choice of sauce.

Light custard-style pie with a slightly tart lime flavor made with key lime juice, egg yolks and condensed milk and served on a graham cracker crust.

A scoop of blue bell home-made vanilla ice cream rolled in toasted pecans & drizzled with home-made chocolate sauce.

Blue bell vanilla ice cream, peanut butter and whipped cream. Served on a graham cracker crust and drizzled with home-made chocolate sauce.

Toasted French bread, heavy cream, eggs and white chocolate, topped with house-made white chocolate sauce.

A sinful combination of Key Lime Pie and Cheesecake.

Served by the scoop. Seasonal fruit or chocolate sauce available for an additional charge.

A rich bundt cake that is soft and moist on the inside and crumbly on the outside. Topped with home-made chocolate sauce and powdered sugar. Garnished with fresh berries.

4 oz.