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Boiled and seasoned shrimp. Served cold with cocktail sauce.
Large pasta shells stuffed with ricotta cheese and topped with marinara sauce.
Jumbo fantailed shrimp deep-fried to a perfect gold. Served with chef's famous rémoulade.
Enjoy fresh crab claws in Chef Ernest's secret marinade.
Get the taste of bananas Foster in a scrumptious pie.
Sweet pecan pie with an extra little kick.
Your choice of strawberry or blueberry topping.
Rich chocolate cake with pecans.
(10 oz.) Petite ribeye served with a tossed green salad and potato of the day.
Served with your choice of dressing.
Tender, hand-cut, and grilled. Served with spiced peach and potato of the day.
Jumbo fantail shrimp. Deep-fried and served with Ernest's famous rémoulade dressing.
Special bib lettuce with lump crabmeat. Topped with our house dressing and seasonings.
Subtle and tangy lime filling.
Italian Meatballs with Ernest's signature marinara sauce. Served over spaghetti.
Italian sausage with Ernest's signature marinara sauce. Served over spaghetti.
A hand-cut ribeye served with spiced peach and potato of the day.
Fillet of red snapper broiled and topped with lump crabmeat and a lemon butter white wine sauce.
Shrimp, crabmeat, lettuce, and tomatoes. Served with French dressing.
Gulf trout lightly fried with Ernest's special sauce.
Topped with house seasonings.
Crispy fried mushroom caps.
(16 oz.) Cup.
Lump crabmeat served cold on lettuce with cocktail sauce.
Delicious cheddar cheese deep-fried. Served with rémoulade and marinara sauce.
Mushrooms sautéed in "Joe" sauce.
Shrimp boiled in house-made seasonings. Served cold over lettuce with rémoulade sauce.
Fresh lump crabmeat served over lettuce with rémoulade sauce.
Papa John's New Orleans-style bread pudding. Served with a rum sauce.
Fresh caught red snapper broiled to perfection. Topped with a lemon butter sauce.
Romaine lettuce with Caesar dressing.
Cobbler style caramel apple pie with vanilla crumb crust.
Fettuccine pasta covered in a rich butter and cream sauce.
(1) Dozen fried oysters.
Boneless breast of chicken breaded in Italian breadcrumbs. Served with mushrooms and fettuccine.
Filet tenders served with mixed vegetables, rice, and greek cheese.
Red ripe tomato sliced. Topped with lump crabmeat.
Juicy, hand-cut, and grilled. Served with spiced peach and potato of the day.
Tender Veal sautéed in Marsala wine, butter, and mushroom sauce. Served with fettuccine Alfredo.
Lightly breaded veal medallions topped with mozzarella cheese. Served with spaghetti and marinara sauce.
Sautéed veal in lemon butter sauce. Served with picante potatoes.
A wedge of iceberg lettuce. Served with your choice of dressing.
Tender veal coated in Italian breadcrumbs and mushrooms. Served with fettuccine in a butter and Marsala wine sauce.
A whole avocado stuffed with shrimp and lump crabmeat.
Tender spinach, chunks of bacon, and egg. Served with raspberry vinaigrette.
Served with french fries.
Rich custard base with hint of vanilla. Topped with a hard caramel crust.
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