Wine & Specialty Cocktails


Frei Brothers Chardonnay $10 $45

Kendall Jackson Chardonnay $8 $35

Macon Villages Chardonnay $7 $30

Starborough Sauvignon Blanc $7 $30

Ecco Domani Pinot Grigio $7 $30

Seven Daughters Moscato $7 $30

Polka Dot Riesling $6 $25

Beringer White Zinfandel $6 $25

Sparkling White

La Marca Prosecco, Italy $8 $35


Estancia Monterey Pinot Noir $7 $30

Meiomi Pinot Noir $10 $45

La Crema Pinot Noir $12 $55

Red Rock Merlot $6 $25

Canoe Ridge Merlot $11 $50

Louis M. Martini Cabernet $8 $30

Kendall Jackson Cabernet $10 $45

Interesting Reds

Don Miguel Gascon Malbec $8 $35

Ghost Pines Red Blend $9 $40

Storm Surge 14.00

Hurricane sized Absolut Peppar & Citron Bloody Mary with a shrimp skewer

WC-130 Hercules 12.00

Absolut Mandrin & Citron

Eye of the Storm 8.00

Cruzan Coconut & Mango Rum with fresh muddled fruit

Direct Hit Martini 9.00

Fresh muddled oranges in Apricot Brandy with Cruzan Mango Rum

Strawberry Fruit Fusion Martini 10.00

Fresh muddled Strawberries with Kettle One Vodka & Mango Rum

Lemon Drop Martini 7.00

Fresh muddled lemons with 360 Lemon Vodka</span>

Champagne Cocktail 9.00

Chambord Liqueur & Lamarca Prosecco

Cathead Classic 9.00

Chilled Cathead Vodka with Blue cheese stuffed olives

Hurricanes Category 1-5

Here on the Mississippi Gulf Coast we live with a profound respect for the natural occurring hurricane, but we also know how to turn it into a good time. The drink originated in New Orleans during World War II when whiskey was scarce. Liquor salesman forced bar owners to buy up to 50 cases of their much more abundant rum in order to secure a single case of good whiskey. The barmen soon created a unique recipe to clear their surplus of rum. When they decided to serve it up in a tall glass shaped like a hurricane lamp, the Hurricane cocktail was born. Just like Mother Nature, we serve up our hurricanes in five different categories. Cat. 1 – 6.00

Cat. 2 – 8.00

Cat 3 – 10.00

Cat. 4 – 12.00

Cat. 5 – 14.00



It is said that this drink was invented by Antoine Peychaud, a Creole apothecary who moved to New Orleans in the early 1800’s. He dispensed a mix of aromatic bitters from an old family recipe, known today as Peychaud’s Bitters, and for a toddy he made for his friends. It consisted of French brandy mixed with his secret blend of bitters, a splash of water and a bit of sugar. According to legend he served his drink in the large end of an egg cup that was called a coquetier in French, and some say that the Americanized pronunciation of this is “cocktail” gave this type of drink its name.

After Dinner Drinks

Chocolate Cake Martini 8.00

Peppermint Patty Martini 8.00

Nuts and Berries Martini 8.00


Bailey’s Irish Cream – Godiva – Kahlua – Frangelico – Disaronno – Campri – B & B – Chambord – Sambuca – Tuaca – Midori – Buttershots



Seasonal Pie 4.00

Ms. Ann’s Pecan Pie 4.00

Topped with caramel, chocolate, and whipped cream

Warm Brownie Sundae 5.00

Chocolate chip brownie topped with vanilla ice cream, chocolate, raspberry, and caramel sauce

Bread Pudding 5.00

Topped with a homemade, white chocolate, whiskey sauce

Mile High Cheese Cake 5.00

Topped with chocolate and raspberry sauce