LUNCH MENU

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Appetizers

  • Szechwan Spicy Calamari
    20
    shaved onion flash fried tossed and served with wasabi mustard sauce. Taster size only 10.95
  • Nawlins’ Sweet and Spicy Shrimp
    17
    Sautéed and caramelized with layers of heat and sweet
  • BBQ Shrimp
    17
    ever been to Pascal’s Manale in New Orleans? Save your airfare!

  • ½ Slab BBQ Ribs
    16
    great way to taste our ribs without a full commitment
  • Artichoke Fritters
    13
    Served with a lemon dipping sauce
  • Ahi Tuna
    20
    Sushi Grade, seared rare, dusted with togarashi
  • POPCORN SHRIMP
    15
    lightly battered in our homemade tempura with a Tabasco wine sauce
  • MUSHROOM BROIL
    13
    A combination of domestic and wild mushrooms and set atop grilled crusty Italian bread with melted Gruyere cheese
  • ORANGE SESAME SHRIMP
    17
    flash fried, with orange zest and chilies, in a light orange sauce
  • TUNA TARTAR
    20
    diced tuna lightly seasoned and flavored with sesame oil. served with wonton chips

Soup & Gumbo

  • Chicken and Sausage Gumbo
    11
  • Shot of Gumbo
    3
  • Baked French Onion Soup
    11
  • Shot of French Onion
    3

Salads

Salad options: grilled chicken 8 | parmesan crusted chicken 8 | shrimp 9 | salmon 9 | skirt steak 14 | pulled pork 8 | corned beef brisket 10 | fried crawfish tails 9

  • Key West Seafood Salad
    Small 23 | Large 30
    Fresh lump crab meat and shrimp, avocados, tomatoes, crisp greens, chives, tossed in lemon vinaigrette  | extra Seafood add 15
  • Blue Cheese Steak Salad
    27
    Crisp hearts of romaine lettuce and fresh radicchio topped with shaved red onions, crumbled Gorgonzola cheese. Finished with pear balsamic vinaigrette.
  • Southwest Salad
    15
    with roasted corn, gorgonzola, red onions, jalapenos, tomatoes, iceberg, romaine our pear balsamic vinaigrette
  • House Chop Salad
    Small 11 | Large 15
    Crisp salad greens chopped and tossed with ripe tomatoes, scallions, Gorgonzola, crisp bacon, avocado, toasted sunflower seeds and shaved sweet red onion. Tossed in a fresh herb vinaigrette.
  • Rémoulade Salad
    Small 9 | Large 14
    Iceberg lettuce with scallions, tomatoes, bacon and topped with a creamy Rémoulade dressing. add fresh Lump Crabmeat 12 | add shrimp 9 | add fried Crawfish Tails 9 (recommended!)
  • Tomato Mozzarella Salad
    Small 11 | Large 16
    vine ripened tomatoes layered with homemade mozzarella cheese, fresh basil, and sea salt dressed with Academia Barilla extra virgin olive oil, and a splash of rice wine vinegar small.
  • Caesar Salad
    Small 10 | Large 13
    Crisp romaine lettuce, seasoned croutons, grated parmesan and our Caesar dressing with anchovies make this one special.  add Parmesan encrusted chicken to this one for a real treat!
  • Bluegrass Salad
    Small 11 | Large 14
    Radicchio, romaine red onion, Gorgonzola, and pine nuts, pear balsamic vinaigrette
  • Teriyaki Salmon Salad
    23
    Romaine, tomato, scallions tossed in a light Asian dressing.
  • Asian Salad
    15
    tossed with an Asian sesame dressing, water chestnuts, tomato, crispy wonton strips, sliced almonds and crisp romaine lettuce
  • Soup and Salad
    18
    Choice of Gumbo or French Onion Soup and Caesar or Bluegrass salad

Fresh Seafood Specials

  • Canadian Walleye
    Flash fried with panko, our homemade tartar sauce, and fresh cut fries or pan seared with mashed potatoes 34.95

    half portion 28

  • Faroe Island Salmon
    36
    with a fresh dill beurre blanc, green beans and buttered orzo asiago. *or glazed in our homemade Bluegrass bbq sauce

    half portion 28

  • LOUISIANA BLACKENED GROUPER
    39
    set atop a creamy corn and crawfish risotto and drizzled with lemon beurre blanc.
  • BBQ Shrimp Lunch
    20
    Inspired by Pascal’s Manale in New Orleans. Save your airfare!
  • Shrimp & Grits
    19
    southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy. *The winning dish at the 2014 Wagner Farms Baconfest (Trophy is on the back bar!)
  • Shrimp & Grits with Grilled Andouille Sausage
    20
    southern style BBQ shrimp atop a creamy smoked cheddar grits with a sweet and spice pork belly candy
  • Tilapia Sassafras
    30
    Pecan-coated Tilapia, flash-fried, topped grilled shrimp and with a wild mushroom sauce and white rice.

    half portion 23

  • Shrimp Jambalaya
    27
    A Cajun classic of Andouille, shrimp, and chicken, slow simmered with peppers and spices.
  • CRAWFISH ETOUFFEE
    18
    An authentic recipe. Crawfish smothered in the classic sauce of seasoned stock and roux.
  • SHRIMP ETOUFFEE
    18
    Shrimp (popcorn size), smothered in the classic sauce of seasoned stock and roux.
  • Shrimp Carbonara
    20
    ancho rubbed shrimp, bacon, roasted garlic cream sauce, mushrooms, peas, sun dried tomatoes, Asiago cheese, rosemary & a touch of parsley
  • CHICKEN AND SHRIMP WITH DIRTY RICE
    18
    A great item, lightly dusted and blackened chicken breast and shrimp rested on a mound of dirty rice and a Jim Beam Sugar cane glaze
  • Fried Shrimp
    19
    Hand battered, flash fried golden, with French fries, cocktail sauce and lemon.

Real Texas Style BBQ Pit

Our sauce and rub are always Gluten Free (We cook daily and do sell out!) *Ribs dry rubbed and smoked daily for 3 hours, available while they last…(Not fall off the bone style!)

  • Baby Back Ribs
    Full Slab 36 | Half Slab 25
    Dry rub dusted, hickory smoked 1 ¾ pound baby back ribs, the secret of Wyllie Texas, where cactus grow tall, the jackalope run free, and the children are slightly above average. Slow cooked with hickory and mesquite woods, with peanut brittle baked beans and tater 6’ers

    Jambalaya & Real Pit Half Slab BBQ Ribs 30

               otherwise known as our “Cajun Combo”

  • Real BBQ Pulled Pork Sandwich
    17
    Slow Smoked Pork, (12 hours after dry rubbed and marinated overnight) lightly pulled and topped with our homemade BBQ Sauce and a touch of sliced red onions.
  • Smoked Corned Beef Brisket Sandwich
    22
    Beef Brisket Corned, dry rubbed and then Hickory smoked for over 12 hours, covered with our homemade B.B.Q. sauce, Topped with red onions
  • BBQ Tasters
    Pulled Pork 8

    Corned Beef Brisket 10

    Pork Belly Burnt Ends served on top of smoked cheddar grits 12

Signature Entrees

  • Jambalaya
    18
    A Cajun classic of Andouille and chicken, slow simmered with peppers and spices. Add Shrimp 9
  • Vegetable Jambalaya
    16
    new spin on a classic of a slow simmered holy trinity with carrots and a vegetable stock thickened with corn starch. (Vegan, Gluten Free) add the Beyond Beef 7
  • Petite Filet
    30
    4oz USDA top choice set in a red wine sauce. Served with mashed potatoes
  • Roasted Chicken Carbonara
    19
    ancho rubbed chicken, bacon, roasted garlic cream sauce, mushrooms, peas, sundried tomatoes, asiago cheese, rosemary & a touch of parsley
  • Fettuccini Alfredo
    14
    Fettuccini noodles topped with a traditional Parmesan sauce. add Chicken 8 add shrimp 9 add artichokes 4
  • Fresh Tomato Basil Penne
    15

    A light fresh tomato basil sauce tossed with Parmesan cheese. add Grilled Chicken 8  add shrimp 9 add Artichokes 4 add Parmesan Crusted Chicken 8 add Parmesan Crusted Chicken 8 with fresh Mozzarella 3

  • Orange Sesame Chicken
    17
    flash fried and tossed with orange zest, in a traditional light orange sauce with white rice

Sandwiches

Your choice fries or Caesar salad with our sandwiches, or a Bluegrass salad for an additional dollar. Onion Haystack 2 extra – Add Real Smoked Bacon 3 – Add Cheese (American, Gruyere, Cheddar), Jalapeños, or Avocado 1

  • Jazzy Ruben
    23
    we use a smoked corned beef brisket, melted swiss cheese, sauerkraut spiked with andouille sausage, rémoulade & creole mustard on a toasted marble rye bread
  • Crusty Blue BBQ Burger
    22
    Blue cheese crusted ½ pound burger topped with BBQ sauce & crispy onions
  • Bluegrass Burger
    19
    Certified Angus Beef ½ pound burger with crisp lettuce, onion, tomato and pickle
  • Giant Burger (as in HPHS)
    28
    Twin ½ pound Patty, cheddar cheese, & bacon dressed with lettuce, tomato, pickle,  red onion and onion haystack
  • PO’ Boys
    All Dressed with lettuce, tomatoes, pickles and a Po’ Boy dressing, the real McCoy here!

    Shrimp 20 | Fried Crawfish 20 | Blackened Chicken 19 | Andouille Sausage 20

  • Chicken Breast Rosemary Sandwich
    19
    marinated in olive oil, fresh rosemary & garlic, green onion mayo on the side.
  • The Beyond Burger
    17
    with sautéed jalapeno, onion, mushroom, corn and a light shmear of stone ground mustard
  • BBQ Skirt Steak
    22
    served open-face on garlic bread and with grilled onions
  • Ahi Tuna Sandwich
    23
    diced tuna lightly seasoned and flavored with sesame oil, our green onion mayonnaise, diced jalapeños, onions, avocado served on our toasted marbled rye bread

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Our Location

1636 Old Deerfield Rd
Highland Park, IL 60035

1-847-831-0595

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Hours

Sunday & Monday: Closed
Lunch: Tue – Fri: 11:30am – 2pm
Dinner: Tue – Thur: 5pm – 8pm
Friday: 4:30pm – 8:30pm
Saturday: 4:30pm – 8:30pm

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