Menu

SOUPS & SALADS
 
New Orleans Gumbo
Crab, Chicken & Andouille Sausage simmered in Southern Creole Spices and
served over Basmati Rice and Fried Okra | 9
 
Fruit Gazpacho (G)
Watermelon, Blueberries, Strawberries and Fresh Basil
garnished with Kiwi and Crème Fraiche | 7
 
MA4 Salad (G)
Organic Mixed Greens tossed in a Champagne Vinaigrette with
Garlic Herb Crostinis and Dried Cranberries | 8
 
Caesar Salad
Hearts of Romaine Lettuce tossed with a Creamy Garlic Dressing
and topped with Parmesan Cheese and Croutons | 8
 
The Wedge
Crisp Iceberg Lettuce Wedge drizzled with Blue Cheese Dressing and topped with
Tomatoes, Bacon, Onion, Egg and Crumbled Blue Cheese | 10
 
Roasted Beet & Quinoa Salad (G)
Roasted Gold & Red Beets with Baby Kale and Herb Quinoa
tossed in a Cranberry Orange Balsamic Vinaigrette | 10
 
Strawberry & Feta Spring Salad (G)
Baby Spring Mix with Fresh Strawberries, Candied Pecans and Feta Cheese
tossed in a Poppy Seed Raspberry Dressing | 12
 
WRAPS & SANDWICHES
Choice of Seasoned Fries or Sweet Potato Fries, Bistro Salad or Fresh Fruit
 
Chipotle Chicken Ranch Wrap
Grilled Chicken, Iceberg & Romaine Lettuce, Chopped Tomatoes, Green Onions, Bacon
and Pepper-Jack Cheese with Chipotle Ranch Dressing wrapped in a Spinach Tortilla | 11
 
French Dip Au Jus
Shaved Prime Rib, Melted Onions, Swiss & Gruyère Cheese and
Au Jus on Toasted Italian Bread | 12
 
Crab Cake B.L.T.
Blue Crab Cake, Applewood Smoked Bacon, Arugula, Tomato
and a Citrus Cajun Aioli served on a Toasted Onion Bun | 12
 
Stuffed Bacon & Jalapeño Burger
 Ground Chuck stuffed with Gruyère Cheese & Man Candy Bacon 
served on a Toasted Onion Bun with Spring Mix and Sliced Tomato | 13
 
 “Prime” Cheeseburger
Pat LaFrieda Meats Ground Chuck & Short-Rib Burger with Arugula, Tomato
and a Roasted Garlic Aioli sServed on a Toasted Onion Bun | 15
Choice of Cheddar, Pepper Jack or Swiss Cheese
Add Blue or Brie Cheese |  2    Add Bacon | 2    Add Avocado | 2
 
SMALL PLATES
 
Man Candy
Thick Cut Apple-Wood Smoked Bacon glazed with Mustard,
Cayenne Pepper & Brown Sugar | 8
 
Seasoned Fries or Sweet Potato Fries (G)
With Creole Remoulade and Ketchup | 5
 
Portabella Mushroom Fries
Breaded in an Asiago & Parmesan Cheese Batter
and served with a Creole Remoulade | 9
 
Shrimp Cocktail Martini (G)
With a Citrus Cocktail Sauce and Fresh Lemon | 10
 
Signature Crab Cakes
With Citrus Cajun Aioli and Organic Mixed Greens
in a Lemon Champagne Vinaigrette | 12
 
Tuna Stack (G)
Fresh Seared Tuna, Sweet Wasabi Coleslaw, Green Onions, Pea Shoots
served on Wonton Shells and topped with a Teriyaki & Ginger Glaze | 13
 
Grilled Chicken & Beef Skewers (G)
Served with a Spicy Teriyaki Dipping Sauce and a Tropical Relish | 10
 
Thai Chicken Lettuce Cups (G)
With Bean Sprouts, Green Onions and Shredded Carrots in Bibb Lettuce Cups
topped with a Sweet Chili & Ginger Siracha  Sauce | 9
 
Escargot En Croute (G)
Garlic, Shallots, Leeks, Wild Mushrooms, Herbes De Provence Butter
topped with Puff Pastry | 12
 
Duck Confit Flatbread Pizza
Flatbread topped with Roasted Duck, Goat Cheese, Arugula and
Caramelized Spring Onions with a Balsamic Glaze | 12
 
Roasted Vegetable Quesadilla
Sundried Tomato Tortilla stuffed with Assorted Roasted Vegetables and
Pepper-Jack Cheese with Tomato Salsa and Sour Cream served on the side | 8
Add Grilled Chicken | 3    Add Beef | 4    Add BBQ Shrimp | 5
 
BBQ Pork Belly Sliders
With Chipotle Slaw, Caramelized Spring Onions and
Southern BBQ Sauce on Toasted Buns | 8
 
Corn & Fava Bean Risotto (G)
Arborio Rice with Roasted Sweet Corn, Fava Beans, Garlic, Shallots and White Wine
tossed in Cream and topped with Shaved Parmesan | 9
 
ENTREES
 
Pasta Jambalaya Penne
Penne Pasta tossed with Andouille Sausage, Grilled Chicken, Sautéed Pepper and Onions
in a Spicy Creole Sauce and topped with Shaved Parmesan & Asiago Cheese | 15
 
Lobster Bacon Mac & Cheese
Penne Pasta, Lobster and Bacon baked with a
Mozzarella & Smoked Gouda Cheese Sauce finished off with Green Onions | 15
 
MA4 Meatloaf
Organic Ground Beef & Pork, Fresh Herbs and Breadcrumbs
served with Roasted Leek Mashed Potatoes and Tomato Herb Jam | 18
 
Southern Pan Fried Chicken Breast
Yellow Cornmeal Crusted Chicken Breast served with Sweet Potato Purée and
Collard Greens and topped with a Red Wine Thyme Glaze | 18
 
BBQ Atlantic Salmon (G)
Pan Seared Salmon glazed in a Southern BBQ Sauce and served with
Roasted Leek Mashed Potatoes and Sautéed Baby Carrots, Squash & Zucchini | 20
 
Grilled Ribeye (G)
Ribeye topped with Sautéed Wild Mushrooms and a Port Wine Reduction served with
Horseradish & Gruyère Scallop Potatoes and Sautéed Baby Carrots, Squash & Zucchini | 28
 
Pan Seared Halibut (G)
Seared Halibut served over a bed of Roasted Sweet Corn & Fava Bean Risotto
and topped with Lemon Butter and a Rhubarb Gastrique | 27
 
Cajun Blackened Seared Sea Scallops (G)
Garnished with Pea Shoots and a Citrus Gastrique and served with Lobster & Sweet Corn
Mash Potatoesand Sautéed Baby Carrots, Squash & Zucchini | 27
 
Chef Rodney’s Signature Fried Lobster
Two Flash Fried Lobster Tails towered over Roasted Leek Mashed Potatoes
and Sautéed Spinach and topped with a Creole Remoulade | 32
 
Lamb Rack Provençal (G)
Herbes De Provence Grilled Lamb Rack served with Roasted Leek Mashed Potatoes
and Sautéed Asparagus and topped with a Cranberry Minted Demi Glace | 32
 
MA4 Signature Filet Mignon (G)
Bacon Wrapped & Blue Cheese Stuffed Filet served with Horseradish & Gruyère
Scallop Potatoes and Sautéed Baby Carrots, Squash & Zucchini | 29
Choice of Sauce Bearnaise or House-made Steak Sauce
 
Filet Mignon (G)
Served with Horseradish & Gruyère Scallop Potatoes and
Sautéed Baby Carrots, Squash & Zucchini | 26
Choice of Sauce Bearnaise or House-made Steak Sauce
 
SIDES
Roasted Leek Mashed Potatoes | 4
Horseradish & Gruyère Scalloped Potatoes | 4
Roasted Brussel Sprouts with White Wine, Shallots and Bacon | 5
Sautéed Baby Carrots, Squash and Zucchini | 5
Sautéed Asparagus in Herbes De Provence Butter | 6
 
DESSERTS
 
Blueberry Bread Pudding
Fresh Blueberries baked together with a French Bread Custard
and served with a Vanilla Sauce | 7
 
Moscato Poach Pears (G)
Pears and Grapes poached in Moscato Wine
and served with Caramel Balsamic Ice Cream | 8
 
Strawberry Rhubarb Tart
Strawberries & Rhubarb Compote served in a Golden Brown Tart Shell
and garnished with Kiwi Chantilly Cream and Strawberry Sauce | 9
 
Artisan Cheese Board (G)
Assorted Domestic & Imported Cheeses served with
Sliced Fresh Fruit and Grilled Artisan Bread | 12
 
Carmel Balsamic Ice Cream (G) | 7
 
Fresh Sorbet (G) | 6
 
 

RODNEY V. ROBINSON

EXECUTIVE CHEF

 
(G) Denotes Gluten Free Items or Items that may be prepared as Gluten Free
Vegan or Vegetarian Entrées Available Upon Request
If you have any other dietary needs, ask your server for recommendations
 

 

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