APPETIZERS
CAJUN FRIED OYSTERS
plump oysters lightly breaded in corn meal and quickly fried, served over a deconstructed tartar sauce of dill pickle spears and chipotle aioli 8.5
SPICY SHRIMP & FRIED GREEN TOMATO STACK
layered with boursin cheese,
corn sauté and a roasted tomato ancho cream sauce 9
ROASTED GARLIC & GOAT CHEESE FLAN
warm flan topped with sweet and hot peppers, roased red peppers and black olives with toasted baguettes 9
CRISPY CALAMARI
sauteed and tossed with fresh basil, garlic, sun dried tomatos and capers over angel hair 9
STEAMED CLAMS & MUSSELS
fresh steamed clams & mussels, garlic, tomatoes in a delicious lemon grass broth with crsipy baquettes 9.5
SPRING SALAD
caramelized strawberries topped with macadamia nuts with mesclun greens tossed in a house vinaigrette finished with goronzola crumbles 8.5
GRILLED CAESAR SALAD
grilled hearts of romaine with roasted garlic, roasted red peppers, herb croutons
and shaved parmesan cheese with traditional caesar dressing 8
BASIC BLEU SALAD
wedges of baby crisp iceberg, roma tomatoes, carrots, cucumber,
red onion, bacon, topped with our house bleu cheese dressing and gorgonzola crumbles 8
LOBSTER CORN BISQUE
a delicious bisque of lobster, roasted corn, onions and peppers
cup 7 bowl 9
ENTREES
12oz RIBEYE
served with housemade steak sauce, topped with cippolini onions and served with parmesan baby russet potatoes, horseradish cream & fresh vegetable
28
POMEGRANATE PINOT LAMB
seared lamb loin with a pomegranate pinot noir sauce, over baby russet potatoes & house vegetables
26
BRAZILIAN PORK TENDERLOIN
served medium rare with baby russet potatoes, grape tomatotes, caramelized fuji apples and a spicy brazilian barbeque sauce
26
8oz FILET OF BEEF
roasted beef tenderloin accompanied with a gratin of wild mushrooms, roasted baby russet potatoes fontina cheese with a chardonnay cream sauce
30
MEDITERRANEAN HALIBUT
seared halibut topped with calamari, artichoke hearts, sundried tomatoes, capers & basil in a lemon chardonnay butter sauce over a creamy risotto
28
BAYOU BANANA SPLIT
A Lucky Star Favorite......still running after 21 years!
blackened tuna steak with saffron rice and sautéed bananas
in a sweet rum raisin sauce
23
* BLACKENED SCALLOPS & GOAT CHEESE RAVIOLI
Julie's Favorite!
pan seared scallops and goat cheese ravioli served with
sautéed spinach, roasted red pepper cream and a sweet chili sauce
28
CRAB CAKES
Voted #1 Crab Cakes in Hampton Roads & in The NY Times!
our special recipe of two jumbo lump crab cakes, jicama slaw
with papaya, watermelon, habanero relish
with butternut squash croquette
29
PAN SEARED SALMON
Atlantic salmon pan seared with wilted spinach, stwed tomatoes and finished with chilled deviled crab
25
* GRAND MARNIER TUNA
pan seared tuna with a grand marnier cream sauce saffron rice and house vegetables
26
FLOUNDER STACK
panko breaded fried fresh flounder stacked with boursin cheese, parmesan risotto, edamame succotash and finished with a roasted tomato sauce
26
*STUFFED EGGPLANT PARMESAN
panko encrusted eggplant, stuffed with ricotta cheese, wilted spinach, finished with tomato sauce, mozzarella on a bed of linguini
22
* VEGETARIAN OPTIONS AVAILBLE
Thank you for choosing The Lucky Star - we appreciate your business!
Chef & Owners Scott and Julie Bernheisel, Chef Walter Ellerbe
& The Staff of The Lucky Star
Parties of 6 or more - a 20% gratuity will be added
