Bayou Popcorn

corn flake crusted andouille sausage, crawfish and okra. served with a remoulade sauce

Soupe Du Soir

tonights farm to table soup

Artisan Bread Plate

a daily selection of freshly baked breads served with tonights special dip

Jalapeno Beignets

with crawfish etouffe sauce

Citrus Ambrosia Salad

over peppery greens with a blood orange vinaigrette, with blue cheese, beets and pumpkin brittle

Iceberg Wedge A La Maison

crystals of aged gouda, praline bacon, onion slivers, dry roasted confetti tomatoes and served with homemade french dressing

House Pickled Vegetables Du Soir

Side Of Cornbread

Crawfish And Rock Shrimp Ceviche

marinated in sweet chili, mandarin and grilled pineapple served over a sesame seaweed salad with cajun tortilla crisps

Garlicky Escargot French Baguette

roasted garlic & grilled mushroom herb crustini

Fried Green Tomato Napoleon

with smoked mozzarella, fresh basil, southern pesto and an olive caper tapenade

Four Cheese Mac & Cheese Casserole

served with summer stewed tomatoes

Southern Bar-b-que Shrimp

served with jalapeno & andouille sausage grits

Gumbo Zherbes

outhern stew of okra and seasonal vegetables served with creole vegetable rice add chicken or gulf shrimp for 7 more

Seasonal Market Skewers

over summer grain salad & local veggies with a french summer fruit cumberland sauce

Dr. Pepper Roasted St. Louis Ribs

dry rubbed in a blend of brown sugar & creole spices over mustard greens, red bliss, and applewood smoked bacon hash

Traditional Seafood, Andouille & Chicken Jambalaya

traditional seafood, andouille & chicken jambalaya

Louisiana Getaway

creole spiced and seared sustainable fish of the day or organic

Chicken Breast.

served with a sweet potato risotto cake, baby green and berry ensalate, and tarragon creme fraiche.

Grilled Vegetable Raviolis

in an arugula chicory southern pesto & grilled local zucchini with crystals of aged gouda and lightly seasoned organic chicken

Boeuf Et Frites

- grilled hangar steak, shoe string frites, pepper greens & jersey corn with a goat cheese crispy shallot compound butter

Cioppino Yaya

drunken abita clams in a roasted red pepper & alligator sausage broth over a bundle of tagliatelle

Sazerac Chicken

cooked under a brick and served with creole mashed and seasonal vegetables

Build Your Etouffe

roasted vegetables in a traditional tomato stew over puffed brown rice. add your choice of alligator sausage, andouille sausage, crawfish, or gulf shrimp

Chef Du Cuisine Chris Estelle

chef exEcutif marilyn schlossbach

Sous Chef

daniel joyce

Directeur De La Restauration

Joshua Rademacher

Bourbon Bread Pudding

Creme Brulee

Praline And Truffles

Chocolate Pecan Tart

Abita Root Beer Float