Appetizers
Oysters Bordelaise
Oysters dusted with cornmeal, flash fried, topped with butter garlic sauce.
Oysters dusted with cornmeal, flash fried, topped with butter garlic sauce.
Carpaccio
Paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and olive oil.
Paper-thin sliced raw filet mignon, garnished with dijonaise, parmesan cheese, chopped onion and olive oil.
Shrimp Remoulade
Cold boiled shrimp covered with tangy creole white sauce.
Cold boiled shrimp covered with tangy creole white sauce.
Fried Calamari
Sliced calamari lightly battered and served with a marinara sauce.
Sliced calamari lightly battered and served with a marinara sauce.
Escargot
Baked and served out of the shell in a garlic butter sauce.
Baked and served out of the shell in a garlic butter sauce.
Mussels in White Wine Sauce
Steamed in the shell in a white wine and butter sauce.
Steamed in the shell in a white wine and butter sauce.
Crawfish Tails
Lightly battered and fried served with a tiger sauce.
Lightly battered and fried served with a tiger sauce.
Soups
Louisiana Gumbo
Seafood and andouille sausage gumbo.
Seafood and andouille sausage gumbo.
Lobster Bisque
True lobster bisque finished with Sherry and lobster meat.
True lobster bisque finished with Sherry and lobster meat.
Salads
House Salad
Bibb and Iceberg lettuce served with tomato and your choice of dressing.
Bibb and Iceberg lettuce served with tomato and your choice of dressing.
Caesar Salad
Romaine lettuce and homemade croutons with tangy caesar dressing.
Romaine lettuce and homemade croutons with tangy caesar dressing.
Beef Steak Tomato and Onion Salad
Sliced or chopped tomatoes and vidalia onions with vinaigrette dressing.
Sliced or chopped tomatoes and vidalia onions with vinaigrette dressing.
Crab Salad
Bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in Hal's vinaigrette dressing.
Bibb lettuce, chopped onions, chopped green olives and jumbo lump crabmeat tossed in Hal's vinaigrette dressing.
Hal's Chopped Salad
Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, blue cheese and vinaigrette dressing.
Chopped mixed greens, carrots, celery, onions, tomatoes, asparagus, blue cheese and vinaigrette dressing.
Veal Salad (Entr�e Salad)
Crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.
Crispy-fried veal scallopini served over a bed of lettuce with vinaigrette dressing and topped with parmesan cheese.
Pasta
Pasta Asciutta
Angel hair pasta tossed with olive oil, regiano parmesan cheese and marinara sauce.
Angel hair pasta tossed with olive oil, regiano parmesan cheese and marinara sauce.
Fettuccine Alfredo
Fettuccine noodles served in a regiano parmesan cheese sauce.
Fettuccine noodles served in a regiano parmesan cheese sauce.
Seafood (Entree)
Trout Meuniere, or Almandine
Speckled trout lightly battered and fried served with a brown butter sauce, with or without almonds.
Speckled trout lightly battered and fried served with a brown butter sauce, with or without almonds.
Trout with Crabmeat
Speckled trout lightly battered and fried, topped with jumbo lump crabmeat.
Speckled trout lightly battered and fried, topped with jumbo lump crabmeat.
Snapper Franchaise
Fresh Gulf red snapper prepared in a light egg batter, saut�ed and finished with a lemon beurre blanc.
Fresh Gulf red snapper prepared in a light egg batter, saut�ed and finished with a lemon beurre blanc.
Snapper with Artichokes and Mushrooms
Fresh Gulf red snapper, poached in white wine, artichokes and mushrooms.
Fresh Gulf red snapper, poached in white wine, artichokes and mushrooms.
Fresh North Atlantic Salmon Filet
Grilled, lightly brushed with butter sauce.
Grilled, lightly brushed with butter sauce.
Swordfish Steak
Grilled and served with butter sauce.
Grilled and served with butter sauce.
All entrees are served with your choice of creamed spinach, mashed potatoes or pasta
asciutta, with the exception of the duckling, roasted chicken, Osso Bucco, blackened
filet, veal chop and pastas.
Veal (Entree)
Veal Marsala
Saut�ed in marsala wine with fresh mushrooms.
Saut�ed in marsala wine with fresh mushrooms.
Veal Piccata
Saut�ed in white wine and lemon butter sauce.
Saut�ed in white wine and lemon butter sauce.
Osso Bucco
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.
Braised veal shank in an Italian red wine sauce, served with angel hair pasta.
All entrees are served with your choice of creamed spinach, mashed potatoes or pasta
asciutta, with the exception of the duckling, roasted chicken, Osso Bucco, blackened
filet, veal chop and pastas.
Beef, Lamb & Poultry
Filet Mignon 12 oz.
Grilled and served with a butter sauce.
Grilled and served with a butter sauce.
Blackened Filet
Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.
Filet medallions, rubbed with our blackening seasoning, pan seared and topped with fried onion rings.
Filet Mignon au Poivre 12 oz.
Pressed in peppercorns, pan seared and served with cognac sauce.
Pressed in peppercorns, pan seared and served with cognac sauce.
Prime Bone-in Ribeye 22 oz.
Grilled and served with a butter sauce.
Grilled and served with a butter sauce.
Hal's Ribeye 20 oz.
Prime bone-in lean cut, eye of the Ribeye, finished with butter sauce.
Prime bone-in lean cut, eye of the Ribeye, finished with butter sauce.
Rack of Lamb
Roasted New Zealand rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Roasted New Zealand rack of Lamb rubbed with rosemary, served with a red wine and mint jelly reduction.
Roasted Chicken
Oven roasted in its own juices, served over mashed potatoes.
Oven roasted in its own juices, served over mashed potatoes.
Duckling a L'Orange
Crispy Long Island duckling with a light orange sauce, served with wild and white rice.
Crispy Long Island duckling with a light orange sauce, served with wild and white rice.
All entrees are served with your choice of creamed spinach, mashed potatoes or pasta
asciutta, with the exception of the duckling, roasted chicken, Osso Bucco, blackened
filet, veal chop and pastas.
Additional Side Dishes
- Asparagus
- Saut�ed mushrooms
- Onion rings
- Crabmeat
- Saut�ed onions
- Lyonnese potatoes
- Fettucine Alfredo pasta
- Pasta Ascuitta
- Barbant potatoes
- Barbant with blue cheese
- Barbant with garlic butter
- White truffle macaroni and cheese
- Saut�ed spinach
- Shrimp
- Steamed brocoli
An 18% gratuity will be added for parties of 5 or more.
The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition.
Please drink responsibly. If you would like, we will be happy to call you a Taxi.
The consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical condition.
Please drink responsibly. If you would like, we will be happy to call you a Taxi.