Lunch Menu

Daily Lunch Specials
Lunch Served 11:00 Till 2:30 Monday-Friday

Monday

Red Beans & Rice

Home-made Red beans with smoked sausage, grilled jalapeno and cornbread

Tuesday

Grilled Pork Chop

Grilled Pork Chop topped with house made apple sauce. Served with mixed greens, choice of side and cornbread.

 Wednesday

Fried Chicken

2 pieces of southern fried chicken served with black eyed peas, choice of side and cornbread         

Thursday

Beef Medallions

Served with sauteed spinach & whipped potatoes; finished with a marsala and pesto sauce        

Friday

Fried Catfish

Served with house made coleslaw, choice of side and cornbread; finished with Crystal hot sauce buerre blanc

Dinner Menu

Appetizers

Char-Grilled Oysters

12 oysters on the half shell, grilled with butter, garlic, Romano cheese, & Parmesan cheese

Shrimp and Grits

A marinated shrimp, grilled, then served atop Arkansas stone ground grits & finished with shitake mushroom demi-glace

Gulf Shrimp Cocktail

Jumbo Louisiana Gulf shrimp chilled

Jumbo Lump Crab Cake

Lightly breaded with panko & broiled 

Fresh Fried Calamari

Fresh marinated calamari lightly fried & served with Thai Chili Sauce

Oysters Rockefeller

Louisiana Gulf oysters topped with herbs, seasonings & cheese then broiled

Fried Oysters

Louisiana Gulf oysters lightly battered & fried golden

Raw Oysters ½ doz./doz.

Louisiana Gulf Oysters served with house made cocktail sauce 

Seared Ahi Tuna

Seared Yellow Fin Tuna served with a California avocado relish

Cheese Plate

Marinated & Fried Crab Claws

SOUPS

Chicken Tortilla Soup

Shrimp & Lobster Bisque

SALADS

Superior’s Wedge

Traditional wedge salad with apple wood smoked bacon, green onions & tomatoes. Served with choice of dressing

Caesar Salad

Romaine lettuce, Parmesan cheese, house made croutons & caesar dressing 

Maytag Walnut Salad

Lettuce trio tossed in rep pepper jelly vinaigrette; topped with candied walnuts, blackened pecans, cherry tomatoes, granny smith apples & Maytag blue cheese.

Classic Cobb Salad

Lettuce trio tossed in balsamic vinaigrette; topped with apple wood smoke bacon, shoestring potatoes, tomatoes, egg, avocado, blue cheese & shoe string potatoes. Served with customers choice of tenderloin, shrimp or chicken breast.

Entrees
Our steaks are exclusively from Allen Brothers, Chicago.

7  oz. Filet

10  oz. Filet

12  oz. Bone-In-Filet

14  oz.Prime Ribeye

24  oz. Prime Bone-In-Ribeye

14  oz. Dry Aged Ribeye

16  oz. Prime Kansas City Strip

14  oz. Prime New York Strip

16  oz. Flat Iron Skirt Steak

Teriyaki marinated skirt steak served with hand cut fries & grilled onions

Superior’s Surf & Turf

7 oz. Filet & 4 oz. Lobster tail served with whipped potatoes & asparagus

Superior’s Meatloaf

Served with whipped potatoes & a glazed carrot

Classic Burger

12 oz. ground tenderloin and ribeye on a house made sesame bun with lettuce, tomato, pickle, onion, mustard & mayonnaise. Serve with hand cut fries

Accompaniments

Crabmeat

Jumbo Lump

Grilled Shrimp

Three Jumbo Gulf

Choron Sauce

Sauces

Béarnaise

Hollandaise

Bacon Demi Glace

Duxelles

All Split Entrees $5.00 Charge

Sushi & Seafood
Fresh and High Quality

Sushi

Spicy Tuna Roll

Spicy tuna & avocado

California Roll

Crab stick, cucumber & avocado

Japanese Bagel

Smoked salmon, cream cheese & scallions

Raul’s Roll

Shrimp Tempura, cream cheese & cucumber topped with tuna tartare, fresh jalapeno & chili mayo

Tomahawk

Spicy yellowtail, avocado, pea sprouts & masago

Superior’s Lobster Roll

Tempura fried lobster & avocado topped with masago, scallions & wasabi pepper

Classic Seafood

Seafood Tower

Trout Amandine

Idaho fresh Rainbow Trout pan seared; topped with buttered almonds  served with whipped potatoes & seasonal vegetables.

Alaskan Halibut

Lightly seasoned and grilled served with crab meat risotto & seasonal vegetables

Red Fish Toulouse

Louisiana Favorite Poele’ with House Fish Veloute, served with Spanish Toledo Tomatoes and whipped potato

Scottish Salmon

Grilled Scottish Salmon served with vegetable risotto & sauteed brussel sprouts

Chilean Sweet Pea Sea Bass

Wild caught Sea Bass, pan seared with lemon butter. Served with House Polenta, panchetta & drizzled with a sweet pea puree

Louisiana Gulf Shrimp

6 Jumbo Gulf shrimp fried or grilled

New Orleans Style BBQ Shrimp

Louisiana Gulf Shrimo cooked in a slow simmer classic New Orleans herb blend; served atop whipped potatoes

Grilled Pacific Mahi-Mahi

Served with Sauteed Spinach, Bell Pepper Julienne. Topped with Blackened Crabmeat and Beurre Blanc

Chops, Chicken and Pasta
Soft, juicy and cooked to perfection

Roasted Free Range Chicken

half of an oven roasted chicken from Mountain Farms, GA. seasoned with fresh herbs, cracked pepper & sea salt, served with whipped potatoes and asparagus; finished with chicken au jus

Grilled Chicken Breast

8 to 10 ounces of grilled chicken breast served with basil garlic jus, whipped potatoes & house vegetables.

Superior’s Baby Back Ribs

Full slab of imported Danish baby back ribs with Superior’s house-made BBQ sauce. Served with hand cut fries

Potatoes and Sides
Something to complement every meal
Whipped Potatoes
 Sweet Potatoes Casserole 
Baked Potato
Hand Cut Fries
Potato Au Gratin
Braised Wild Mushrooms
Macaroni & Cheese
Roasted Corn
Classic Creamed Spinach
Spinach Au Gratin
Asparagus and Pine Nuts
Jumbo Onion Rings
Tempura Asparagus

Dessert and Coffee
The perfect treats to finish your meal

Chocolate Molten Soufflé

Served with homemade vanilla ice cream.

Southern Comfort Bread Pudding 

Made with Southern Maid Donuts & served with vanilla bean ice cream

Blueberry Turnover

Served with homemade vanilla ice cream.

Superior’s Hot Buttered Pecan Pie

Served with homemade vanilla ice cream.

New York Style Cheesecake

Chocolate Cake 

Served with homemade vanilla ice cream

Creme Brulee

Key Lime Pie

4 Layer Carrot Cake

Served with homemade vanilla ice cream

Coffee

Cappuccino or Latte
Espresso
Irish Coffee
Regular or Decaffeinated

Chef’s Secrets

oysters
Char-grilled Oysters

A hot bubbly blend of butter, sour cream, white wine, garlic powder, cream, and lemon juice poured over oysters on an open flame. Grilled and topped with a delicious gooey mixture of romano and parmesan cheese.

Garlic Butter Ingredients
  • 1# Butter Unsalted
  • 1 Tbls Garlic Powder
  • 1 tsp White Pepper
  • 1/2 cup of White Wine
  • 1 cup Sour Cream
  • 1/2 cup Lemon Juice
  • 1 cup Heavy Cream
Other Ingredients
  • 12 Half Shell Oysters
  • 2 cups Romano Cheese
  • 2 cups Parmesan Cheese
  • 1/2 cup Chopped Parsley
Other Needs
    • 2 Bowls
    • Wax Paper lined plate
1
Prep the Garlic Butter

Mix all of the garlic butter ingredients in a pot and heat till butter is completely melted.

2
Cheese Mixture Prep

Chop the parsley and combine with Romano and Parmesan cheeses into a separate bowl.

3
Grilling the Oysters

Open, but keep the 12 oysters in their bottom shells, and place them over a open flame grill shell down. Pour 1 Tbls of garlic butter mixture over each oyster, and allow each to come to a small boil. Then put the Cheese Mixture over each one and cover till melted.

4
Serving

After the cheese is melted take each oyster and place them on a wax paper lined plate. Serve immediately.

As a compliment serve with a sweet buttered grilled bread.
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