Entrées
Poultry
1620 CHICKEN
Thinly sliced chicken breast sautéed with mushrooms and finished with
accompanied by a mire poix of vegetables, & wild Basmati rice
CADDO FARM BOBWHITE QUAIL
Free range Bob White quail from Caddo farm southern fried with pan roasted purple cabbage, scallion & mash potatoes; finished with a orange and Vidalia onion reduction
CHICKEN SALTONBOCCA
Chicken breast stuffed with prociutto, basil, & gruyer cheese served with pine nut risotto grilled brocollini
finished with lemon scented demi glace
Specialties
VEAL RIB CHOP - Market Price Daily
Chef’s preparation
VEAL LIVER
Pan fried with onions and mushrooms Balsamic demi glace
served with rosemary scented red bliss potato hash & grilled asparagus
Seafood
CHILEAN SEA BASS
Blackened filet of Chilean sea bass served with Kalamati olive mashed potatoes
topped with sauteed spinach and sauce Cheron
YELLOW FIN TUNA
Wasabi pea crusted grade# 1 yellow fin tuna with cucumber sea weed salad, & tempura fried shitake mushrooms; served with ginger peanut sauce & maple soy reduction
ATLANTIC SALMON
Pan roasted Atlantic salmon served with a roasted corn manchego cheese grit cake, grilled asparagus, & grilled tomato; finished with cilantro cream
GROUPER
Hazlenut encrusted Grouper served with roasted root vegetables & steamed brocollini
finished with a citrus basil broth
U/5 PRAWNS
U/5 prawns pan seared with roasted chili oil served with mushroom risotto steamed asparagus
finished with a saffron cream
Pasta
RUSH'S SEAFOOD PASTA
Pan seared shrimp, scallops, crawfish, & crab tossed with fresh vegetables, rigatoni &
a spicy Creole cream
SMOKED CHICKEN PASTA
Smoked chicken, spinach, sun dried tomato & shitake mushroom tossed with rigatoni &
a gorganzola cream sauce
Vegan
VEGETINNI RAVIOLI
Vegetable ravioli with sauteed shitake mushrooms, spinach, roasted garlic, & shallots
finished with your choice of lemon basil cream sauce or tomato coulis
TRIO OF VEGAN CAKES
Black bean cake, hummus cake, & black-eye pea cake pan fried in virgin olive oil with sauteed artichokes
drizzled with roasted chili oil
VEGETABLE PLATE
House selection
Steaks & Chops
BERKSHIRE KARABUTO PORK CHOP
Apple glazed karabuto pork chops served with a hot wilted arugula salad & roasted red bliss potatoes
RACK OF LAMB
Pan roasted Australian rack of lamb brushed with Dijon mustard, feta cheese & herb d` province bread crust; accompanied by sweet potato au gratin, & grilled asparagus with a side of mint lamb jus
FILET & PRAWN
9 oz Filet mignon pan seared with Maytag blue cheese stuffed U/5 prawns
wrapped with prociutto
served with scallion mashed potatoes, steamed brocollini & a spicy roasted garlic
white wine broth
FILET MIGNON 6 oz. or 9 oz.
Filet of beef grilled and napped with Béarnaise sauce
served with cream cheese scallion mashed potatoes and a mire poix of sautéed vegetables
STEAK & EGGS
Grilled New York strip loin with a gratin of manchego cheese
served with a Spanish potato, asparagus, & lump crab frittata; drizzled with
roasted chile oil
COWBOY CUT RIB EYE
Dry aged 32oz. Rib Eye, grilled & brushed with rosemary
served with onion rings stuffed with sauteed spinach, pine nuts & shallots
finished with roasted bell pepper gorganzola butter
