Laishleys Dinner menu

• Lunch 11-4
• Dinner 4-9

• Lunch 11-4
• Dinner 4-10

Deep fried tomatoes and fresh mozzarella topped with basil and an aged balsamic reduction

Sweet chili glaze

Cuban bread topped with balsamic marinated tomatoes, shallots, garlic, basil and mozzarella cheese drizzled with balsamic reduction

Baked garlic bread layered with tomatoes, blue cheese, garlic and mozzarella cheese

• Piña Colada rum sauce
• Jumbo shrimp

Black fin lump crab tossed with wasabi mayo and layered with guacamole, tomatoes and tortilla strips Served with flatbread chips

• Key west style
• Cajun mayo

Grande tortilla stuffed with sautéed crab, mozzarella cheese, black bean corn salsa served with a side of sour cream and salsa

Bloody mary cocktail sauce

Creamy blend of crab, shrimp, scallops, lobster and spinach served in a bread bowl

• Homemade She crab soup
• Homemade tomato basil crab bisque
• Homestyle New England Chowder
• Soup du Jour

Mixed greens, cucumbers, tomatoes and red onions

Romaine lettuce, grated parmesan cheese, croutons and Caesar dressing

• Old bay cilantro ranch
• Russian
• Honey mustard
• Bleu cheese
• Balsamic vinaigrette

Sesame seed encrusted ahi tuna, seared over a spring mix with tomatoes and wasabi soy dressing

Mixed green salad tossed with red onion, tomatoes, blue cheese crumbles topped with blue crab meat served with Russian dressing

Char-grilled beef tenderloin tips served with corn salsa, tri colored tortilla strips, blue cheese and tomatoes

Steamed whole served with drawn butter, new potatoes, hush puppies and corn.

Two maine lobster tails broiled with butter served with lobster risotto and asparagus topped with lobster beurre blanc sauce

Two fillet served over Jambalaya topped with crawfish beurre blanc sauce

Sautéed scallops, shrimp, lobster, shallots and asparagus tips topped with vermicelli pasta and blush cream sauce

Atlantic swordfish gently seasoned topped with cilantro pineapple slaw served over rice and  mixed vegetables

Filet mignon paired with a 6 oz. cold water lobster tail served with mashed potatoes and mixed vegetables

Grilled filet of Mahi Mahi topped with basil, tomato, garlic and a balsamic reduction served over rice and mixed vegetables

Fresh oysters lightly breaded, fried to a golden brown served with hushpuppies, fries and corn

Large shrimp sautéed with garlic, tomatoes, artichokes, herbs and wine served over Linguine with a Parmesan cream sauce

Fresh U-10 scallops grilled served with a pancetta risotto and drizzled with a mango cilantro sauce

Grouper filet , pan seared topped with a lemon and caper beurre blanc sauce served with Arborio rice

Al dente penne pasta baked with a blend of cheeses and lobster meat topped with garlic croutons

Pan seared filet topped with blue crab meat and a creamy tarragon sauce served over a potato cake with asparagus

Grilled Salmon served over rice and mixed vegetables topped with a ginger teriyaki glaze

Jumbo shrimp, sea scallops and grouper filet served deep fried or broiled served with hushpuppies, fries and corn

• 12
• Hushpuppies, fries and corn

Eight imperial shrimp stuffed with crab meat baked and served with rice and steamed broccoli

Baked with fresh spinach and garlic topped with freshly grated parmesan cheese

Hushpuppies, new potatoes and corn

Two 5 oz. pan seared crab cakes served over rice and mixed vegetables topped with whole grain mustard beurre blanc

Two 5 oz. crab cakes baked served over rice and mixed vegetables topped with roasted red pepper creme

Corn meal dusted and lightly fried served over rice and mixed vegetables

Clam, black mussels, snow crab, corn and Andouille sausage steamed in garlic butter and wine served with new potatoes, hushpuppies and corn

Chicken breast pan seared with fresh herbs and white wine topped with fresh mozzarella, roasted red peppers and a creamy pesto sauce served with rice and mixed vegetables

Tender chicken sautéed mushrooms spinach and bacon tossed in a creamy garlic sauce served over linguine

Sautéed chicken tossed in a creamy Parmesan garlic sauce served over Linguine

12 oz. charbroiled ny strip topped with a chimichurri sauce served over mushroom risotto and mixed vegetables

12 oz. USDA/Choice charbroiled ribeye topped with herb compound butter served with roasted potatoes and mixed vegetables

8 oz. filet served over roasted potatoes and mixed vegetables topped with crumbled blue cheese demi glaze

French fries or sweet potato fries

Chopped grouper filet blackened tossed with sweet corn, roasted red peppers. romaine lettuce and creamy Caesar dressing

Charbroiled 8 oz. beef patty on a Kaiser roll with lettuce tomato and onion