Appetizers Menu

Chef Danielle’s selection of European and domestic cheeses, accompanied with Hot Capicola, Genoa Salami and Prosciutto di Parma. Fresh berries and grapes, savory crackers, candied assorted nuts and fruit reserve.

Tater Kegs stuffed with bacon, jalapenos, and cheese. Topped with buffalo ranch, onion, and cilantro. 

Ahi tuna filet marinated in our house ginger and soy sauce, pan seared and garnished with sesame seeds and ponzu sauce.

Lime-cooked market fresh seafood, sweet and tangy sauce, topped with avocado slices served in a Martini glass. Served with stacked tostadas.

Crab meat mixed with celery, bell peppers and shallots, seasoned with Rougeau’s cajun spices, creole mustard, lightly breaded, pan fried and served with a lemon, garlic butter cream sauce, drops of adobo reduction. After the hours of prep we put in to create these, we know you’re going to love them.

Crispy calamari strips, hand-breaded, served with our secret recipe cajun aioli sauce.

Our famous french fries tossed in salt and pepper served with a side of our secret recipe Garlic Truffle Aioli sauce.

Our signature white queso with green chiles. Served with tortilla chips. 

Artichoke hearts, cream cheese, mozzarella, salt and pepper. Served with tortilla chips. 

Our house made slow cooked Barbacoa served with our mexican blend cheese on pan seared flour tortillas. Served with with a side our house made avocado salsa verde and pico de gallo.