From Chef Dalbert Hughes
Admiral Semmes Hotel
Mobile Bay Omelet
3 whole eggs
1oz bacon chop
1oz lump crab meat
1oz crawfish tail meat
.5 oz diced bell pepper
.5oz diced yellow onion
2oz Swiss cheese
Stuffed French Toast
2 sliced of bread
Layered with cream cheese strawberries and chopped pecan
Topped with pecan and powder sugar served with a grand Marnier syrup
