- FIRST COURSE -

MIXED FIELD GREENS SALAD TOSSED IN A LIGHT BASIL VINAGRETT

WITH HARTS OF PALM, ROAST HOLLAND PEPPERS AND CRISP PARMESAN
7

“POPCORN” CRAYFISH CAESAR SALAD WITH CRACKED BLACK PEPPER

AND GARLIC HERB CROUTON
7

ROASTED BEET SALAD WITH GOAT CHEESE AND GRANNY SMITH ALLPLES
IN A WHITE TRUFFLE VINAIGRETTE
8

WILTED SPINACH CALAD COMPOSSE WITH SHAVED RED ONION, ASIAN PEARS, PARMESAN REGGIANO,
AND WARM APPLEWOOD BACON VINAIGRETTE
9

LOUISIANA CRAB BISQUE GARNISHED WITH JUMBO LUMP CRAB

7

- SECOND COURSE -

WILD MUSHROOM AND SPRING ONION TART, WITH SHAVED PARMESAN

AND WILTED GREENS OVER DELICATE PUFF PASTRY
9

BLACKENED JUMBO SHRIMP AND GRITS WITH A CORN EMULSION

10

ESCARGOT AND SHITAKE MUSHROOM IN A PHYLLO WITH PORCINI DEMI GLACE

14

DUO OF PETITE CRAB CAKES GENTLY BROILED OVER LIGHTCORN MAQUE CHOUX
AND ROASTED RED PEPPER REMOULADE
12

LOBSTER AND AVOCADO SALAD WITH A GRILLED YELLOW TOMATO VINAIGRETTE

15

ANDOUILLE SAUSAGE
5

COLLARD GREENS
4

CREAMY GRITS
4
 - ENTREES -

CREOLE MUSTARD AND PECAN ENCRUSTED CATFISH WITH TASSO HAM,

COLLARD GREENS AND MASSED POTATO
19

LOUISIANA SHRIMP AND SEAFOOD GUMBO WITH TASSO HAM,

ROASTED CORN AND HOUSE VEGETABLE
23

BLACKENED DIVER SEA SCALLOPS WITH A POTATO AND LOBSTER HASH

WITH A ROASTED CORN & CLAM CHOWDER
26

SEARED WASABI PEA ENCRUSTED SEA BASS OVERROASTED VEGETABLE BROTH

AND BRAISED CABBAGE AND CARROT
28

GRILLED MAHI MAHI OVER RAGOUT OF SUN DRIED TOMATOES, ARTICHOKES, WILD MUSHROOMS, SPINACH,
AND CAPERS, WITH WHITE WINE AND BUERRE BLANC
27

PAN ROASTED HALIBUT WITH POTATO CROQUETTE, CRAYFISH BUERRE BLANC AND HOUSE VEGETABLES
25

SLOW COOKED DUCK CONFIT OVER PUMPKIN RISOTTO, HOUSE VEGETABLES

AND MAKERS MARK GLACE
27

GRILLED PORK TENDERLOIN, WITH SAVORY ROQUEFORT BREAD PUDDING, ROASTED BEET
AND APPLE HASH, AND ORANGE SAUCE
24

VEAL TENDERLOIN EN CROUTE STUFFED WITH FOIE GRAS OVER WILD MUSHROOMS
WITH MADEIRA SAUCE AND TRUFFLE OIL
30

GRILLED BISTRO STYLE NY STRIP, BROCCOLINI WITH BEARNAISE,

AND A MERLOT ONION MARMALADE
28

GRILLED BLACK ANGUS FILET MIGNON WITH HERB POTATO PUREE, CORN AND
TASSO DEMI-GLACE WITH SAUCE BEARNAISE
30

GRILLED QUAIL WITH ANDOUILLE ROQUEFORT CORNBREAD, SWISS CHARD,

AND JUNIPER ORANGE REDUCTION
24