Dinner

Tuesday- Saturday 4:30 p.m- 9:30 p.m


Starters

-charcuterie-

chef's choice of cured meats and cheeses 16

-creole bqq shrimp-

New Orleans style BBQ shrimp, served with crostini 15

-classic bruschetta-

blend of tomato medley, basil, and a saffron spread topped with Parmesan 12

-stuffed poblano pepper-

house-made chorizo, corn, rice, sour cream with oregano, cotija cheese and tomatoes 15


  Bruschetta

Bruschetta


 

Soups and Salads

bowl (9) and cup (6)

-seasonal salad-

seasonal fruit and cheese, nuts, and a house-made vinaigrette 8

-grilled Caesar-

romaine, croutons, parmesan, Caesar dressing 7



ENTRÉES

all entreés get a choice of two sides (except bob’s pasta)

-filet 8 oz CAB-

8 oz filet of beef 36

-prime rib-eye-

14 oz of prime rib-eye 36

-bob's pasta-

**served with choice of salad**

fettuccine noodles topped with grilled chicken, shrimp, andouille in a creamy saffron sauce 22

-fresh salmon-

6 oz salmon filet 20

-shrimp and grits-

Delta Blue cheese grits, crab cake fritter, and andouille sausage 19

-bob’s kabob-

chicken, red pepper, red onion, and braised mushrooms on a butternut squash topped with an apple puree and sweet chili sauce 22


Á La Carte

Mushroom Risotto • Sweet Potato Hash • Broccolini & Caulilini • Autumn Vegetable Medley

6

Shrimp 8 • Lobster Tail 13 • Salmon 7 • Chicken 5


**PLEASE INFORM YOUR SERVER OF ANY ALLERGIES/ SPECIAL ACCOMODATIONS** *DISLCAIMER: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS.