New Orleans Seafood Gumbo; Turtle Soup au Sherry; Soup of the Day
With crispy prosciutto, McIlhenny Farms honeyed pecans and sliced tart green apple
Mixed baby lettuces tossed with a chipotle vinaigrette, pistachios and crispy prosciutto
Goat cheese filled crepes topped with gulf shrimp in a buttery sauce of chardonnay, onion, tomato and bell pepper
Gulf Shrimp, fish and Louisiana crabmeat lightly sauteed with fennel, tomato, oyster mushrooms and leeks, then simmered in a rich veloute sauce with tarragon; Picket Fence 2012 Pinot Noir, Russian River Valley $11 gl; $44 btl, King Estate 2011 Pinot Noir, Oregon, $25 !/2 Btl
Pan sauteed with oven roasted pecans and a Louisiana crabmeat relish, laced with a lemon-butter sauce; Muriel's 2012 Chardonnay, Altas Peak, Napa Valley, $11 gl: $44 btl, Sonoma Cutrer 2012 Chardonnay, Russian River Valley $21 !/2 Btl
with southern cornbread stuffing, mirliton and pepper relish and a natural thyme reduction sauce; Graffigna Grand Reserva 2011 Malbec, Argentina $12 gl $48 btl Louis Jadot 2012 Beaujolais Villages, Beaujolais $17 1/2 btl
New Orleans barbeque shrimp enhanced with Abita beer and rosemary; served with a chipotle-parmesan grit cake; Simi 2013 Sauvignon Blanc, Sonoma County $9.50 gl; $38 btl, Frogs Leap 2013 Sauvignon Blanc, Napa Valley $24 !/2 Btl
wood grilled and topped with a Louisiana sugar cane apple glaze, served with pecan candied sweet potatoes and southern style greens; Yangarra 2011 Shiraz, McLaren Vale, Australia $11.00 gl; $44 btl Chateau Lyonnat 2008, Lussac St. Emilion $30 !/2 btl
With candied pecans and rum sauce
with creme anglaise & raspberry coulis
Jumbo lump crab tossed in our imperial sauce and baked golden
Duck ragout layered between brioche with foie gras aioli, served with baby arugula, black currants and satsuma syrup
With three cheeses - goat, ricotta and marscarpone - on baby arugula with a smoked tomato butter sauce
Boiled gulf shrimp with our housemade remoulade sauce, served on a celery root, mirliton and red onion slaw tossed in an herb vinaigrette, with chopped egg and grape tomates
Goat cheese filled crepes topped with gulf shrimp in a buttery sauce of chardonnay, onion, tomato and bell pepper
Tender Escargots with fennel, leeks, oyster mushrooms and apple smoked bacon simmered in a roasted garlic butter, served in a flaky vol-au-vent shell
Mixed baby greens tossed in a pomegranate vinaigrette, with shaved red onion and manchego cheese
Arugula, pickled fennel, tomato, lemon basil vinaigrette and crispy onions
with sweet onion, walnuts, smoked bleu cheese and a sugar cane vinaigrette
Faroe Islands Bakkafrost salmon over sauteed cucumbers, brabant potatoes and a dill-herbsaint cream sauce
with a peppery Louisiana crab stuffing and a blue crab butter sauce
served with wilted spinach and leeks, finished with a charred tomato vinaigrette
Lentl quinoa cake with cilantro sour cream, marinated wild mushrooms in rosemary infused olive oil, roasted beets with a horseradish vinaigrette, haricots verts with red pepper aioli and sweet onion, flash fried zucchini with creole tomato jam and feta cheese
Duck confit dirty rice, leeks and baby carrots, duck crackling, with a fig reduction sauce
Three Tournedos topped with a choron, au poivre and a chasseur sauce, with smoked bleu cheese mashed potatoes
With shrimp and andouille stuffing; baked and served with a roasted Creole tomato sauce
Served with roasted new potatoes, dill and red onions finished with a Crystal hot sauce butter
With New Orleans red beans and Louisiana popcorn rice, served with cast-iron corn bread
Diced chicken breast and andouille sausage simmered in a rich roux and holy trinity, over LA popcorn rice
With shiitake mushrooms, blackberries, tomato and basil; tossed with baby arugula in a sherry vinaigrette topped with a shaved parmesan cheese
Goat cheese filled crepes topped with gulf shrimp in a buttery sauce of chardonnay, onions, tomato, bell peppers
Boiled Gulf shrimp with our housemade remoulade sauce, served on a celery root, mirliton and red onion slaw tossed in an herb vinaigrette, with chopped egg and grape tomatoes
With crispy proscuitto, McIlhenny Farms honeyed pecans and sliced tart green apple
Mixed baby greens tossed in a pomegranate vinaigrette, with shaved red onion and Manchego cheese
with sweet onion, walnuts, smoked bleu cheese and a sugar cane vinaigrette
Mixed baby lettuces tossed with a chipotle vinaigrette, pistachios and cirspy prosciutto
Sauteed shrimp and crab with haricots verts, mixed greens and lime-mango vinaigrette
Wood grilled beef tenderloin salad with blackberries, tomato and basil, tossed with baby arugila in a sherry vinaigrette and topped with shaved parmesan cheese
Wood grilled chicken breast, egg, red onion, bacon, tomato, cheddar cheese & avocado, tossed with romaine lettuce and an herb vinaigrette
House baked buttermilk biscuit, thinly sliced Chisesi ham and poached eggs topped with chive hollandaise; served with haricots verts and parmesan broiled tomato
Three egg omelette of bacon, crimini mushrooms, spinach and a choron sauce, served with brabant potatoes and a house baked buttermilk biscuit
Oven roasted pecan and Louisiana crabmeat relish, laced with a lemon butter sauce
Brabant potatoes, onions, bell peppers, chaurice sausage and duck topped with two poached eggs and Hollandaise sauce
Served with wilted spinach, leeks and finished with a charred tomato vinaigrette
Spinach, crimini mushrooms, tomato and red onion, sauteed with rotini pasta and a parmesan cream sauce
Dressed on french bread with housemade tartar sauce, and french fries
Dressed with lettuce and tomato, served with french fries
Lentil quinoa cake with cilantro sour cream, marinated wild mushrooms in rosemary infused olive oil, roasted beets with horseradish vinaigrette, haricots verts with red pepper aioli and sweet onion, flashed fried zucchini with creole tomato jam and feta cheese
8oz Prime freshly ground beef, wood grilled and served on a housmade onion bun with swiss emmental cheese, crimini mushrooms and smoked bacon; served with french fries
With mashed potatoes, haricots verts and bearnaise sauce
Mixed baby greens tossed in a pomegranate vinaigrette, with shaved red onion and peppery goat cheese
With Mcilhenny Farms honeyed pecans, crispy prosciutto and sliced tart green apple
With sweet onion, walnuts, smoked bleu cheese and a sugar cane vinaigrette
Jumbo lump crab tossed in our Imperial Sauce and baked golden
Goat cheese filled crepes topped with gulf shrimp in a buttery sauce of chardonnay, onions, tomato and bell peppers
Boiled gulf shrimp with our housemade remoulade sauce, served in a flash fried tomato cup with red onion and a chiffonade of romaine lettuce
House baked buttermilk biscuit, thinly sliced Chisesi ham and poached eggs topped with chive hollandaise; served with haricots verts and parmesan broiled tomato
Three egg omelette of bacon, crimini mushrooms, spinach and a choron sauce, served with brabant potatoes and a house baked buttermilk biscuit
House cured salmon gravlax, thin sliced, served with chopped egg, red onion, capers and cream cheese, with mini bagels
Gulf shrimp simmered in an Abita Amber barbeque sauce and southern style grits
Tender veal simmered in a rich sauce served over traditional grits
Brabant potatoes, onions, bell peppers, chaurice sausage and duck, topped with two poached eggs and hollandaise
Served with oven roasted pecans and Louisiana crabmeat, laced with a lemon butter sauce
Served with pecan glazed sweet potatoes, mustard greens and a Louisiana sugar cane apple glaze
Lentil quinoa cake with cilantro sour cream, marinated wild mushrooms in rosemary infused olive oil, roasted beets with horseradish vinaigrette, haricots verts with red pepper aioli and sweet onion, flash fried zucchini with creole tomato jam and feta cheese
With mashed potatoes, haricots verts and Bearnaise sauce
3 Course special; Entree price Includes Appetizer, Entree and Dessert
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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