Hal's The Steakhouse

Paper-thin sliced raw filet mignon, garnished with Dijonaise sauce, Parmigiana-Reggiano cheese, chopped onion, and olive oil.

Baked and served out of the shell in a garlic butter sauce.

Sliced calamari lightly battered, flash-fried, and served with a marinara sauce.

Steamed and served in the shell in a white wine, garlic, butter, and cream sauce.

Oysters dusted with cornmeal, flash-fried, topped with garlic sauce.

Seasoned poached, chilled shrimp on a bed of iceberg lettuce topped with a Creole white remoulade sauce.

Filet medallions, rubbed with our blackening seasoning, pan seared and served with fried onion rings.

Center-cut filet mignon grilled and finished with a butter sauce.

Center-cut filet mignon grilled and finished with a butter sauce.

Pressed in peppercorns, pan seared and served with a Cognac sauce.

Crispy Long Island duckling served with a light orange sauce, wild and white rice.

Prime bone-in lean cut, eye of the Ribeye, finished with a butter sauce.

Grilled and finished with a butter sauce.

Roasted New Zealand Rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.

Oven roasted in its own juices, served over mashed potatoes and gravy.

Fettuccine served in a Parmigiana-Reggiano cream sauce

Angel hair pasta tossed with extra virgin olive oil and homemade marinara sauce.

Chopped tomatoes and Vidalia onions tossed in Hal's Vinaigrette.

Romaine lettuce topped with homemade croutons and tossed in our tangy Caesar dressing.

Bibb lettuce, chopped onions, green olives, and jumbo lump crabmeat tossed in Hal's Vinaigrette.

Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in Hal's Vinaigrette.

Bibb and Iceberg lettuce, served with tomato, avocado, and your choice of dressing.

Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in Hal's Vinaigrette and topped with fresh Parmigiana-Reggiano.

Grilled, lightly brushed with a butter sauce.

Fresh Gulf Red Snapper prepared in a light egg batter, sautéed, and finished with a lemon beurre blanc.

Fresh Gulf Red Snapper, poached in white wine, butter, artichokes, and mushrooms.

Preparation Options: Grilled, Classic Piccata, or Au Poivre.

Speckled trout lightly battered and fried. Served with a brown butter sauce, with or without almonds.

Speckled trout lightly battered and fried, topped with sautéed jumbo lump crabmeat.

True lobster bisque finished with Sherry and lobster meat.

Seafood and Andouille sausage gumbo.

Braised veal shank in an Italian red wine sauce, served with angel hair pasta.

Braised veal shank in an Italian red wine sauce, served with angel hair pasta.

Sautéed in a Marsala wine and topped with fresh mushrooms.

Sautéed and finished with a lemon butter sauce.