Eastside Grill Menu

Chilled jumbo shrimp served with a tangy cocktail sauce

Mixed Greens

Classic caesar

Robust versions of this traditional Louisiana soup

Creamy potato, onion and corn chowder

Gorgonzola cheese, fresh garlic and butter on toasted French bread

Feta cheese, spinach, garlic, red peppers, panko and herbs

Served warm with house made pita chips

Fresh sea scallops, lightly dusted with spices and blackened in a white hot cast iron skillet

With cajun mustard slaw

Lightly seasoned, served with Creole sauce

Crispy hand battered oysters with Avery Island dressing

Sliced and served with fresh watermelon, cucumbers, and feta, topped with tobiko

Steamed in a coconut basil broth, served with toast points

Crispy hand battered bite-sized chicken, with mango barbecue sauce

Crispy hand battered bite-sized shrimp, served with Avery Island dressing

Served with Creole sauce

Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise

Served with potato, fresh vegetable and choice of: gorgonzola butter, horseradish cream or bearnaise

Lean tenderloin tips and fresh sea scallops pan blackened and served with mashed potatoes, vegetable and mango coulis

Grilled with cracked black pepper, topped with smoked gouda fondue and candied bacon, served with mashed potatoes and vegetable

Grilled tenderloin medallions and red wine pan sauce with gorgonzola crumbles served with mashed potatoes and vegetable

Over scallion rice and roasted cauliflower with spinach and roasted red peppers

Baked Atlantic Cod with breadcrumbs and butter, served over mashed potatoes and vegetable

Shrimp, scallops, and PEI mussels simmered in a rich tomato cream with sweet pea risotto

Pan-seared jumbo shrimp in a traditional New Orleans barbecue sauce, served over cheesy grits and baby spinach

Jumbo shrimp sautéed with garlic, red pepper, arugula, anchovies and balsamic vinegar, tossed with pappardelle and finished with fresh parmesan

Stir-fried with snow peas, garlic, and rice in a sake soy sauce

Sautéed jumbo shrimp with garlic basil butter, tossed in tomato cream sauce with pappardelle, parmesan and fresh basil

Bluefin tuna pan-seared with brown sugar, over risotto cakes

Pan-seared, over rice noodles and snow peas in a coconut cream with corn maque choux, a traditional Creole dish of braised corn, peppers, onion and garlic

Breaded and fried, served with cajun mustard slaw, shoestring fries and Avery Island dressing

Jumbo shrimp, chicken breast, PEI mussels and spicy andouille sausage, pan-seared and simmered in a zesty Creole tomato sauce, tossed with rice or pasta

Sautéed in a dark, Louisiana stew with onions, peppers, celery and garlic, served with rice

Pan-seared with a pine nut crust topped with mushrooms in a sun dried tomato basil cream, served with mashed potatoes

Served sliced over cheddar potato cakes and sautéed spinach

Tender ravioli filled with butternut squash and parmesan cheese, tossed with spinach, gorgonzola, garlic and butter

Fourteen ounce bone in pork chop, with spiced butternut squash and sautéed spinach

Roasted Australian rack of lamb served sliced over asparagus and mashed butternut squash

Eight ounce freshly ground sirloin burger served with fries and a choice of- gorgonzola crumbles, gouda fondue or cheddar

Mixed greens and arugula with red onions, gorgonzola crumbles, blueberries, maple glazed pecans and balsamic vinaigrette

Deep fried and served with French fries, crunchy slaw, and Avery Island Dressing

Choice of fried oysters or fried shrimp with Avery Island Dressing and lettuce served with fries

Ask your server for details

Coffee ice cream in a chocolate cookie crust with chocolate sauce and whipped cream

An individual rich molten chocolate cake topped with vanilla ice cream

A rich, velvety chocolate mousse blended into a creamy cheesecake

Rich carrot cake filled with blueberries, topped with lemon scented cream cheese frosting

Rich maple custard topped with caramelized maple sugar

A cool, crisp Florida favorite in a graham cracker crust topped with whipped cream

Plump, silky meat, mild saltiness and a clean, soft, sweet finish

A fresh raw oyster, topped with horseradish, cocktail sauce, jalapeno, and vodka. Cost of the oyster plus $1

Avery Island dressing

Super slaw, mango salsa and pickled onions in a toasted pita, served with shoestring fries or Cajun mustard slaw; choice of blackened with scallion crema or fried with Avery Island dressing

Served with mashed potatoes and vegetable of the day

House greens and arugula, artichoke hearts, sliced almonds, crumbled feta, red onions

Scallion rice, sautéed zucchini

House-infused grapefruit vodka, St. Germain, simple syrup, fresh squeezed grapefruit juice

Sazerac Rye, Absinthe, Simple syrup, Peychaud and Angostura bitters

Jack Daniel's, Pimm's cup no. 1, muddled orange and cherry, soda water

Passoa passion fruit liquor, Fever Tree Lemon Tonic, Fresh Mint

Knob Creek Bourbon, Fever Tree Smoky Ginger Ale, muddled mint and lemon

Amaretto Di Saronno, Carolan's Irish Cream, Dunkin' Caramel Cold Brew Coffee, topped with whipped cream

Muddled lemon and blueberries, Stoli Blueberry vodka, thyme simple syrup, iced tea and lemonade

Milagro Silver Tequila, Cointreau, fresh lime, agave syrup

Tito's Vodka, Passoa passion fruit liquor, topped with champagne

Milagro Silver Tequila, New England Cranberry Liquor, fresh lime, agave syrup

Bacardi, Meyers Dark Rum, orange juice, Passoa Passion Fruit liqueur, grenadine

House infused citrus vodka, Lemoncello

Van Gogh Espresso Vodka, Irish Cream

Tito's Vodka, New England Cranberry Liquor, St. Germain

Vanilla vodka, Chambord, pineapple juice

Maker's Mark, House-made Southern Comfort brown sugar "Vermouth"

Brandy, Cointreau, Chambord, lemon juice

Macintosh apple, honeysuckle, and vanilla flavors with a round finish

Beautiful floral notes of acacia, honey, and apricot with a slightly mineral background and a touch of oak

Rich, bold, and creamy with stone fruit and baked lemon notes featuring a vanilla finish

Scents of Bosc pear, and honey crisp apple accentuated with roasted nuts, oak, and a touch of citrus

Hints of melon, green apple and lime with a slight minerality

Well-balanced and semi dry with notes of honey, peaches and green apple with a crisp, refreshing finish

Expressive aromas of passion fruit, pink grapefruit and lime

Flavors of grapefruit, guava and nettles are complimented by balanced acidity

Tropical fruit, ripe flavors of passion fruit, melon, and grapefruit with vibrant acidity

Flavors of cinnamon, blueberry and blackberry, with warm brown spice and a hint of toasty oak

Balanced with dense red fruits and chocolate

Dry, full bodied with rich berry aromas and deep fruit flavors of plum and fig with a mild peppery finish

Dark berry and black plum fruit is layered with black pepper, dried lavender, and bright acidity

Attractive, mid-weight wine showing classic Rutherford flavors. A great food wine

Dark red garnet color. Aromas of blueberry pie, licorice, black pepper, with hints of chocolate

Massive concentration of black-peppered fruit, cherry crush, sloe fruit and licorice-laden berries

Aromas and flavors of dark cherry and plumbs

Aromatics of red currant, raspberry, cherry pie, and orange blossom. Juicy and fruit-forward

Juicy red fruit along side some clean minerality and subtle floral notes

Flavors of blueberry, blackberry, dark chocolate, black cherry, allspice and vanilla. 62% Syrah, 30% Petite Sirah, 8% Grenache

Intense cherry red color with aromas of black fruit, such as black berries and plums

Chilled Jumbo Shrimp served with tangy cocktail sauce

steamed in a coconut, aleppo and basil broth

Five ounces of fresh sea scallops, lightly dusted with spices and blackened in a white hot cast iron skillet

Creamy potato, onion and corn chowder

G.F. Dressings-Gorgonzola Vinaigrette, Caesar, Ranch, Balsamic Vinaigrette, Oil & Vinegar

Sweet peas in creamy risotto

Creamy cheddar cheese grits

Freshly baked

With butter and vegetable stock

Grilled choice rib eye

Tender, flavorful 12 ounce strip sirloin

Grilled with black pepper, served with mashed potatoes and vegetable, topped with smoked gouda fondue and candied bacon

Lean tenderloin tips and fresh sea scallops, pan blackened and served with mashed potatoes, vegetable and mango coulis

Mixed greens and arugula with red onions, blue cheese crumbles, blueberries, maple glazed pecans and balsamic vinaigrette.

An 8 oz freshly ground sirloin burger served with choice of cheese

Pan roasted and served sliced with mango chutney and sauteed spinach (Potato Cake has gluten. Substitute potato or rice)

Over scallion rice and roasted cauliflower with spinach and roasted red peppers.

Creamy risotto tossed with onions, roasted peppers, artichokes and mushrooms and topped with steamed asparagus and parmesan.