Fresh Maine lobster tail chopped, dusted in seasoned flour, then fried. Topped with a lemon beurre blanc sauce and Jumbo Lump Crabmeat.

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

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

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

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

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

Served on the rim of a chilled glass filled with cocktail sauce.

Fresh Colossal crabmeat served in a chilled glass with a side of cocktail sauce.

Jumbo Shrimp served on a bed of iceberg lettuce, topped with Colossal crabmeat, a white remoulade sauce and a touch of cocktail sauce.

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

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

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

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

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

Quarter of a head of lettuce served with tomato, topped with blue cheese crumbles, bacon, and 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.

Seafood and Andouille sausage gumbo.

True lobster bisque finished with Sherry and lobster meat.

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.

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.

Grilled, lightly brushed with a butter sauce.

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

8 oz Chilean seabass pan seared, served over a bed of sauteed spinach, and topped with a lobster sauce and shoestring potatoes.

Preparation options: grilled, fried, broiled, steamed, or blackened.