FIRST COURSE

MIXED FIELD GREENS SALAD TOSSED IN A LIGHT BASIL VINAGRETTE WITH HARTS OF PALM, ROAST HOLLAND PEPPERS AND CRISP PARMESAN

“POPCORN” CRAYFISH CAESAR SALAD WITH CRACKED BLACK PEPPER AND GARLIC HERB CROUTON

ROASTED BEET SALAD WITH GOAT CHEESE AND ENDIVE IN A WHITE TRUFFLE VINAIGRETTE

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

LOUISIANA CRAB BISQUE GARNISHED WITH JUMBO LUMP CRAB

SECOND COURSE

WILD MUSHROOM AND SPRING ONION TART, WITH SHAVED PARMESAN AND WILTED GREENS OVER DELICATE PUFF PASTRY

BLACKENED JUMBO SHRIMP AND GRITS WITH A CORN EMULSION

ESCARGOT AND SHITAKE MUSHROOM IN A PHYLLO WITH PORCINI DEMI GLACE

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

LOBSTER AND AVOCADO SALAD WITH A GRILLED YELLOW TOMATO VINAIGRETTE

ANDOUILLE SAUSAGE

COLLARD GREENS

CREAMY GRITS

ENTREES

CREOLE MUSTARD AND PECAN ENCRUSTED CATFISH WITH TASSO HAM, COLLARD GREENS AND MASHED POTATO

LOUISIANA SHRIMP AND SEAFOOD GUMBO WITH TASSO HAM, ROASTED CORN AND HOUSE VEGETABLE

BLACKENED DIVER SEA SCALLOPS WITH A POTATO AND LOBSTER HASH WITH A ROASTED CORN & CLAM CHOWDER

SEARED WASABI PEA ENCRUSTED SEA BASS OVERROASTED VEGETABLE BROTH AND BRAISED CABBAGE AND CARROT

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

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

SLOW COOKED DUCK CONFIT OVER PUMPKIN RISOTTO, HOUSE VEGETABLES AND MAKERS MARK GLACE

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

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

GRILLED BISTRO STYLE NY STRIP, BROCCOLINI WITH BEARNAISE, AND A MERLOT ONION MARMALADE

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

GRILLED QUAIL WITH ANDOUILLE ROQUEFORT CORNBREAD, SWISS CHARD, AND JUNIPER ORANGE REDUCTION

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