Tommy's Oyster Bar Menu

() Crawfish, shrimp, and cream cheese stuffing, deep-fried and served with Homemade ranch dipping sauce.

Green tomatoes served over roasted tomato sauce, lump crabmeat, and Remoulade sauce.

Mushroom caps served with our lump crabmeat dressing, baked golden brown. Topped with Pontchartrain sauce

Fresh asparagus spears fried golden and topped with Lump crabmeat and lemon butter sauce.

Fresh gulf shrimp lightly battered and fried, then tossed in our signature creole aioli sauce. Topped with sesame seeds and balsamic reduction.

Thinly sliced spicy rare Yellowfin tuna served with wasabi and pickled ginger.

Lump crabmeat pan sautéed and served with creamy roasted red bell pepper and Parmesan sauce.

Wrapped in fresh spinach with herbed garlic butter Topped with crusted Parmesan cheese and served with garlic toast.

Six large boiled and then chilled Gulf of Mexico shrimp.

Petite calamari lightly fried and served with roasted tomato sauce and chipotle aioli.

() Grilled shrimp and Andouille sausage skewered and served with citrus butter and rice pilaf.

(Lunch Only)Topped with sour cream, cheese, bacon & chives.

Dark roux, Louisiana style with shrimp, oysters, and crawfish.

Organically grown spring mix tossed with our honey-dijon vinaigrette and garnished with fresh fruit.

Romaine hearts lightly grilled, topped with bleu cheese dressing, tomatoes, red Spanish onions, and bacon.

Served with sliced, hard-boiled egg and warm cider Tasso ham dressing.

Spring mix, garnished with fresh fruit and tossed with parmesan ranch dressing, and topped with sliced grilled or blackened chicken. With roasted pecan chicken

Grilled shrimp served atop spring mixed greens, garnished with asparagus spears.

Seared tuna steak sliced and served on organically grown spring mix garnished with fresh fruit and tossed with roasted shallot vinaigrette.

Sesame seed crusted tuna tossed in Asian dressing, topped with tortilla chips.

Fresh bay shrimp tossed in a spicy Creole remoulade dressing and served with fresh fruit.

Caesar dressing tossed with Romaine lettuce, herbed Croutons, anchovies, and Parmesan cheese.

All of our entrees are served with a dinner salad, our famous carrot soufflé, and vegetables du jour.Select Your Preparation

(Ask Server) oz & oz

(Ask Server) oz

Six-ounce beef tenderloin, topped with mushroom and veal demi-glaze, flambé with Cognac.

Six ounces of beef tenderloin, fresh crusted peppercorns and topped with a rich Brandy cream sauce.

Topped with port wine mushroom demi-glaze.

Tender chicken breast filled with our Rockefeller stuffing made with fresh spinach, andouille sausage, Tasso ham, and Parmesan cheese. Topped with roasted red pepper sauce.

Large Gulf shrimp, crawfish, and scallops sauteed with white wine lemon butter, basil, garlic, and parmesan cheese. Tossed in our Angel Hair Pasta.

Large Gulf shrimp with spicy roasted tomatoes, garlic, parmesan cream sauce.

Your choice of either

A tasty variety of grilled, roasted, and steamed seasonal vegetables, served with a plant-based patty.

Homemade roasted tomato sauce with fresh seasonal vegetables.

Topped with port wine mushroom demi-glaze.

Tender chicken breast filled with our Rockefeller stuffing made with fresh spinach, andouille sausage, Tasso ham, and Parmesan cheese. Topped with roasted red pepper sauce.

Caramelized vanilla custard & fresh berries.

Flaky French puff pastry filled with sliced pear halves and raspberry puree. Served with vanilla bean ice cream, Cream Anglaise, raspberry coulis, whipped cream, and powdered sugar.

Our southern classic recipe served warm with caramel and bourbon.

Handmade cheesecake served with strawberry sauce, fresh berries, and Crème fraîche.

Rich layers of white and dark chocolate mousse topped with a dark chocolate Grenache and served with raspberry sauce and Crème fraîche.

Our “Icebox” key lime pie tower with a graham cracker crust and layers of key lime tanginess.