Fresh Lake Pontchartrain Jumbo Lump Crab, Creamy Béchamel
Served with a chardonnay creole cream sauce
Flash-fried louisiana oysters served with an abita amber new orleans style barbecue sauce.
Pan seared with an absinthe fennel cream and served with a fresh biscuit.
Fresh boiled louisiana shrimp, fried green tomatoes and sauce remoulade.
Truffle Demi-Glace
Fresh Crabmeat, Ripe Avocado, Herbal Vinegar
White Wine, Herb Butter, and Cream
Autumn field greens with a creole mustard steen’s cane vinegar dressing.
Tender chilled asparagus, Belgium endive, sliced tomato and balsamic vinaigrette.
Champagne marinated vine ripe tomatoes, fresh basil, avocado and goat cheese.
Airline breast served on a bed of brabant potatoes, ham, green onions and mushrooms topped with béarnaise sauce.
Boneless Rabbit, Green Peppercorns, Haricot Verts, Brabant Potatoes, Cognac Cream Sauce
Grilled Asparagus, Parslied Potatoes, Meuniere Sauce
Crispy fried fresh catfish, with stone ground grits and a cajun tasso, green onion broth.
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard.
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus.
Grilled Asparagus, Parslied Potatoes, Crawfish Beurre Blanc Sauce
Served with a burgundy thyme sauce, roasted fingerling potatoes and sautéed spinach.
Saffron enhanced shrimp soup with mussels, shrimp, crawfish, fresh gulf fish and served with pesto aioli crouton.
Served with Yukon Gold mashed potatoes, Tomato Provencal, Rosemary Port Wine Demi Glace
Filled with an ambra milk chocolate truffle and raspberry and crème anglaise sauces.
A traditional French custard topped with caramel and fresh strawberries.
Served with a makers mark caramel.
Housemade and served with an almond crème anglaise.
Slowly poached with burgundy and topped with crème chantilly and fresh raspberry.
Served with a chardonnay creole cream
Pan seared with brown butter, lemon, croutons and capers
Pan seared with fresh tomato concasse and garlic chardonnay butter
Flash-fried louisiana oysters served with an abita amber new orleans style barbecue sauce
Pan seared with an absinthe fennel cream and served with a fresh biscuit
Fresh boiled louisiana shrimp, fried green tomatoes and sauce remoulade
Braised in a light madeira mushroom cream
Maine lobster, ripe avocado and a traditional new orleans ravigote
Autumn field greens with a creole mustard steen’s cane vinegar dressing
Tender chilled asparagus, belgium endive, sliced tomato and balsamic vinaigrette
Champagne marinated vine ripe tomatoes, fresh basil, avocado and goat cheese
Airline breast served on a bed of brabant potatoes, ham, green onions and mushrooms topped with béarnaise sauce
Braised local rabbit, creole mustard chardonnay demi glace, house made spätzel, and haricots verts
Over oven-roasted pecans and crabmeat relish with lemon butter
Crispy fried fresh catfish, with stone ground grits and a cajun tasso, green onion broth
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus
Garnished with almonds and served with grilled asparagus and parslied potatoes tournedos of beef marchand de vin served with a burgundy thyme sauce, roasted fingerling potatoes and covey rise farms organic tatsoi
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus
Garnished with almonds and served with grilled asparagus and parslied potatoes
Served with a burgundy thyme sauce, roasted fingerling potatoes and covey rise farms organic tatsoi
Saffron enhanced shrimp soup with mussels, shrimp, lobster, red snapper and served with a garlic rouille crouton
Served with yukon gold mashed potatoes, sauce of dijon and oregano and a tomato provencal
Filled with a Ambra Milk Chocolate Truffle and Raspberry and Crème Anglaise Sauces
A traditional French Custard topped with Caramel and fresh Strawberries
Served with a Makers Mark Caramel
Housemade and served with an Almond Crème Anglaise
Slowely poached with Burgundy and topped with Crème Chantilly and Fresh Rkmjaspberry
Anderson Valley, California
Champagne, France
Champagne, France
Champagne, France
Coteaux du Languedoc (Carafe Only)
“Le Reine Blanche” Sancerre, France
“Les Princes Abbés”, Alsace, France
Vin de Pays du Val de Loire, France
Mendoza, Argentina
Piersporter Goldtröpfchen, Mosel, Germany
“Le Haut‐Lieu” Sec Vouvray, France
Marlborough, New Zealand
Napa Valley, California
Friuli, Italy
Central Coast, California
Napa Valley
Pouilly Fuisse, “Les Chailloux” Bourgogne Blanc, France
Bourgogne Blanc, France
Chassagne Montrachet, “Les Vide‐Tourses” 1er Cru, Bougogne Blanc, France
Rheingau, Germany
Côtes‐du‐Rhône Rouge, France (Carafe Only)
Bourgogne Rouge, France
“Les Grandes Coasses” Beaujolais, France
“Maintenant” Cahors, France
“Le Croisée” Chinon, France
Grenache/Syrah/Mourvedre, Côtes‐du‐Rhône Rouge, France
Merlot/Cabernet, Bordeaux Supérieure Bordeaux, France
Napa Valley, California
Lodi, California
“Santa Maria Cuvee” Santa Maria Valley, California
“Clark and Telephone Vineyard” Santa Barbara County
Sonoma Valley, California
Givry, “Cellar Aux Moines” 1er Cru, bBourgogne Rouge, France
Volnay, 1er Cru Bourgogne Rouge, France
Corton, Grand Cru, Bourgogne Rouge, France
“Starmount” Napa Valley, California
Napa Valley, California
Merlot/ Cabernet Blend, Saint‐Emilion, Bordeaux, France
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.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.