Lobster Le'Beaux$38.00Fresh Maine lobster tail chopped, dusted in seasoned flour, then fried. Topped with a lemon beurre blanc sauce and Jumbo
Carpaccio$16.00Paper-thin sliced raw filet mignon, garnished with Dijonaise sauce, Parmigiana-Reggiano cheese, chopped onion, and olive
Fried Calamari$18.00Sliced calamari lightly battered, flash-fried, and served with a marinara sauce
Escargot$15.00Baked and served out of the shell in a garlic butter sauce
Mussels in White Wine Sauce$18.00Steamed and served in the shell in a white wine, garlic, butter, and cream sauce
Shrimp Remoulade$17.00Seasoned poached, chilled shrimp on a bed of iceberg lettuce topped with a Creole white remoulade sauce
Shrimp Cocktail$17.00Served on the rim of a chilled glass filled with cocktail sauce
Crab Cocktail$25.00Fresh Colossal crabmeat served in a chilled glass with a side of cocktail sauce
Combo Remoulade$20.00Jumbo Shrimp served on a bed of iceberg lettuce, topped with Colossal crabmeat, a white remoulade sauce and a touch of c
Caesar Salad$14.00Romaine lettuce topped with homemade croutons and tossed in our tangy Caesar dressing
Beefsteak Tomato and Onion Salad$14.00Chopped tomatoes and Vidalia onions tossed in Hal's Vinaigrette
Crab Salad$25.00Bibb lettuce, chopped onions, green olives, and Colossal crabmeat tossed in Hal's Vinaigrette
Hal's Chopped Salad$14.00Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, crumbled blue cheese tossed in Hal's Vinaigrette
Wedge Salad$14.00Quarter of a head of lettuce served with tomato, topped with blue cheese crumbles, bacon, and choice of dressing
Veal Salad (Entrée Salad)$31.00Crispy-fried veal scaloppini served over a bed of mixed lettuce tossed in Hal's Vinaigrette and topped with fresh Parmig
Louisiana Gumbo$14.00Seafood and Andouille sausage gumbo
Lobster Bisque$14.00True lobster bisque finished with Sherry and lobster meat
Trout Meuniere or Almandine$48.00Speckled trout lightly battered and fried. Served with a brown butter sauce, with or without almonds
Trout with Colossal Crabmeat$53.00Speckled trout lightly battered and fried, topped with sautéed jumbo lump crabmeat.
Snapper Franchaise$49.00Fresh Gulf Red Snapper prepared in a light egg batter, sautéed, and finished with a lemon beurre blanc
Snapper with Artichokes and Mushrooms$49.00Fresh Gulf Red Snapper, poached in white wine, butter, artichokes, and mushrooms.
Scottish Salmon Filet$45.00Grilled, lightly brushed with a butter sauce
Chilean Seabass$49.008 oz Chilean seabass pan seared, served over a bed of sauteed spinach, and topped with a lobster sauce and shoestring po
Filet Oscar$91.00Three 4 oz. Filet Medallions sauteed and served with Colossal crabmeat, asparagus, and a side of hollandaise
Surf and Turf$95.00Two 4 oz. Filet Medallions sauteed and finished in the oven. Served with an 8 oz. Lobster Tail. Cook to your preferred p
Veal Marsala$37.00Sautéed in a Marsala wine and topped with fresh mushrooms
Veal Piccata$36.00Sautéed and finished with a lemon butter sauce
Osso Bucco$49.00Braised veal shank in an Italian red wine sauce, served with angel hair pasta
Roasted Chicken$35.00Oven roasted in its own juices, served over mashed potatoes and gravy
Hal's Duckling a l'Orange$50.00Crispy Long Island duckling served with a light orange sauce and wild rice.
Rack of Lamb$50.00Roasted New Zealand Rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction
Pasta Asciutta$32.00Angel hair pasta tossed with extra virgin olive oil, Parmigiana-Reggiano, and homemade marinara sauce
Fettuccine Alfredo$35.00Fettuccine served in a Parmigiana-Reggiano cream sauce
House Salad
Bibb and Iceberg lettuce, served with tomato, avocado, and your choice of dressing$14.00
Swordfish Steak
Preparation Options$45.00Grilled, Classic Piccata, or Au Poivre
Steaks
Center-cut filet mignon grilled and finished with a butter sauce$74.00
Hal's Ribeye
Prime bone-in lean cut, eye of the Ribeye, finished with a butter sauce$87.00
Prime New York Strip$79.00
Center-cut Bone-In Filet grilled and finished with a butter sauce$88.00