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chef's daily special
Creole file gumbo with a variety of fresh seafood
hearty beef broth with lots of onions, croutons, and provolone cheese
rich cream and sherry broth with red and green bell peppers
three demitasses with seafood gumbo, sherry crab bisque, and soup du jour
cup of soup and choice of half sandwich, sandwich choices include shrimp, oyster, crawfish or roast beef Po Boy. Croque monsieur or bronzed chicken club
French onion or bowl of soup, sandwich choices includes shrimp, oyster, crawfish or roast beef po boy, croque monsieur or bronzed chicken club
served with cocktail sauce
baked oysters topped with a rich cream sauce featuring mushrooms and shrimp
baked with a rich topping of butter, Spinach, celery and onions
three bienville and three rockefeller
deep fried crawfish tails with our homemade caper tartar sauce
stuffed with an oriental vegetable medley and crawfish served with a Creole sesame dipping sauce
with diced tasso, Creole sauce and Hollandaise
with Creole mustard sauce
delicately seasoned lump blue crab, sauteed and served with corn relish
corn meal breaded, fried and served with ranch dressing
fully dressed with remoulade and roasted red pepper tartar sauces
served with Creole mustard sauce, and grilled onions and peppers
slow roasted eye of round with mushroom gravy served open-faced
grilled, blackened, or bronzed fresh catch, served on a Kaiser with red bell pepper tartar
portabella, onion, tomato, bell pepper and eggplant stacked on a Kaiser with Aioli
fried chicken breast, topped with tasso and Swiss cheese on a Kaiser roll with Creole mustard
classic French grilled ham and Swiss sandwich with parmesan cheese
choice ground chuck cooked to order
choice of Swiss, cheddar, or provolone
with sauteed wild mushrooms
add provolone or gouda cheese
chicken, tomato, bleu cheese, avocado, bacon and eggs
grilled medallions and blue cheese served over lettuce
Cajun popcorn on a bed of lettuce served with our horseradish ranch dressing
sliced duck breast tossed with apples, our vinaigrette dressing and romaine
mostly ground veal with pork and beef, a mushroom gravy and herb mashed potatoes
certified angus ribeye, pan seared in red wine and served with French fries
marinated flank steak grilled and topped with blue cheese and Marchand de Fin
paneed veal with a rich sauce of crawfish tails, dill, cream and dry sherry
fileted breast, sliced ham bearnaise sauce, and Marchand de Fin sauce
filet grilled and smoked on cedar with lemon, orange, and horseradish
saucy saute of shrimp and andouille sausage served over baked grit cakes
gulf shrimp simmered in a savory Creole tomato sauce served over rice
fried eggplant boat, filled with shrimp and crab and topped with crawfish etouffe
a wonderfully rich Creole stew with crawfish tails served over white rice
two perfectly seasoned croquettes with meuniere sauce
our spiciest dish, shrimp sauteed in a hot pepper sauce
seasoned liberally and seared in a black iron skillet
broiled fresh filet smothered in crawfish etouffee
angel hair pasta tossed in a sherry lemon wine sauce with garlic, tomatoes and scallions
with Cajun tasso, mushrooms, and scallions in an Alfredo sauce
mixed vegetable and fettuccine tossed in an Alfredo sauce
choice of any three sides listed below
filet mignon topped with fried oysters and bearnaise sauce
stuffed with blue cheese and served with a port wine sauce
with bearnaise and Marchand de Vin sauce
collards, jambalaya, dirty rice, maque choux, barbant potatoes, red beans, salad vinagrette, creamed spinach, green beans, side of the day, small green salad, French fries, cabbage or egg salad
chef's daily special
Creole file gumbo with a variety of fresh seafood
hearty beef broth with lots of onions, croutons, and provolone cheese
rich cream and sherry broth with red and green bell peppers
three demitasses with seafood gumbo, sherry crab bisque, and soup du jour
served with cocktail sauce
baked oysters topped with a rich cream sauce featuring mushrooms and shrimp
baked with a rich topping of butter, spinach, celery and onions
three bienville and three rockefeller
deep fried crawfish tails with our homemade caper tartar sauce
stuffed with an oriental vegetable medley and crawfish served with a Creole sesame dipping sauce
with diced tasso, Creole sauce and hollandaise
with Creole mustard sauce
delicately seasoned lump blue crab, sauteed and served with corn relish
fully dressed with remoulade and roasted red pepper tartar sauces
grilled, blackened, or bronzed fresh catch, served on a kaiser with red bell pepper tartar
classic French grilled ham and Swiss sandwich with parmesan cheese
fried chicken breast, topped with tasso and Swiss cheese on a kaiser roll with Creole mustard
choice ground chuck cooked to order
choice of Swiss, cheddar, or provolone
with sauteed wild mushrooms
chicken, tomato, blue cheese, avocado, bacon and eggs
grilled medallions and blue cheese served over lettuce
Cajun popcorn on a bed of lettuce served with our horseradish ranch dressing
sliced duck breast tossed with apples, our vinaigrette dressing and romaine
poached eggs, creamed spinach, and artichoke hearts on an English muffin with hollandaise
pouched eggs and Canadian bacon on an English muffin with hollandaise
poached eggs with hollandaise served on crawfish cakes meuniere
crab and scrambled eggs, over a sauce of artichokes, sundried tomatoes and onions
two crab cakes topped with poached eggs, with a brie cream sauce
shrimp, spinach, mushrooms and provolone cheese
traditional New Orleans French toast with a caramelized banana brown sugar syrup
poached eggs with bernaise over English muffins, grilled beef medallions, onions and gouda cheese
fillet with andouille sausage, onions, peppers and cheddar with Creole sauce
8 oz. ribeye and two eggs cooked any style
mostly veal with pork and beef, a mushroom gravy and herbed mashed potatoes
marinated flank steak grilled and topped with blue cheese and marchand de vin
veal medallions sauteed in a Creole tomato gravy, served over grits
layers of boned breast. Bearnaise sauce, sliced ham, and marchand de vin sauce
fried eggplant boat, filled with shrimp and crab and topped with crawfish etouffee
a wonderfully rich Creole stew with crawfish tails
our spiciest dish, shrimp sauteed in a hot pepper sauce
saucy saute of shrimp and andouille sausage served over baked grit cakes
filet grilled and smoked on cedar with lemon. orange, and horseradish
seasoned liberally and seared in a black iron skillet
broiled fresh filet smothered in crawfish etouffee
filet mignon topped with fried oysters and bearnaise sauce
stuffed with blue cheese and served with a port wine sauce
collards, maque choux, salad vinagrette, side of the day, jambalaya, barbant potatoes, creamed spinach, small green salad, cabbage or egg salad, dirty rice, red beans, green beans, French fries
light rum and fruit juices topped with 151 rum and garnished with orange and a cherry
vodka, blackberry brandy, blue caracao, pineapple juice and sour mix garnished with orange and a cherry
bourbon, vanilla, powdered sugar and milk served straight up and garnished with nutmeg
gin, egg whites, powdered sugar, vanilla, lemon juice, cream and orange-blossom-water
chef's daily special
Creole file gumbo with a variety of fresh seafood
hearty beef broth with lots of onions, croutons, and provolone cheese
rich cream and sherry broth with red and green bell peppers
three demitasses with seafood gumbo, sherry crab bisque, and soup du jour
sauteed in a butter and hot pepper sauce, served on a bed of white rice
featuring New Orleans trademark cocktail sauce, a vinaigrette with Creole mustard
deep fried crawfish tails with our homemade caper tartar sauce
stuffed with an oriental vegetable medley and crawfish served with a Creole sesame dipping sauce
with Creole mustard sauce
saucy saute of shrimp and andouille sausage served over a baked grit cake
with diced tasso Creole sauce and hollandaise
sauteed and served with roasted red bell pepper tartar sauce
served with cocktail sauce
baked oysters topped with a rich cream sauce featuring mushrooms and shrimp
baked with a rich topping of butter. Spinach, celery and onions
three bienville and three rockefeller
Harry Bissett's pork jambalaya with a sauteed seafood courtbouillon
gulf shrimp simmered in a savory Creole tomato sauce served over rice
Harry Bissett's spiciest offering sauteed in a pepper sauce and served over white rice
a wonderfully rich Creole stew of crawfish tails served over white rice
fileted breast, sliced ham, bearnaise sauce and Marchand de Vin sauce
grilled duck breast over braised red cabbage with a tomato balsamic glaze
a wonderfully rich Creole stew of crawfish tails served over white rice
with bearnaise sauce or Marchand de Vin
filet mignon topped with fried oysters and bearnaise sauce
filet seared with crushed black peppercorns and dry mustard with Marchand de Vin
stuffed with blue cheese and served with a port wine sauce
fettuccine with sauteed chicken in a corn and andouille cream sauce
angel hair pasta tossed in a sherry lemon wine sauce with garlic, tomatoes and scallions
with Cajun tasso, mushrooms, and scallions in an Alfredo sauce
paneed veal with a rich sauce of crawfish tails, dill, cream and dry sherry
veal, prosciutto, sage and demi glace, served over angel hair and finished with provolone
over andouille hash with a sweet spicy barbecue sauce and onion rings
seasoned liberally and seared in a cost iron skillet
broiled fresh filet smothered in crawfish etouffee blackened
fried eggplant boat, filled with shrimp and crab and topped with crawfish etouffee
fried almond crusted filet of sea trout in a lemon butter sauce
filet grilled and smoked on cedar with lemon, orange and horseradish
delicately seasoned lump blue crab sauteed and served with corn relish
eight large shrimp battered and fried, served with our caper tartar sauce
fried gulf oysters, served with our caper tartar sauce
filet seared with crushed black peppercorns and dry mustard with Marchand de Vin
twin lobster tails seared in a cost iron skillet served with drawn butter
New Orleans style with peaches, raisins, whiskey sauce and chantilly cream
served with chantilly cream
egg and cream custard with a carmelized brown sugar topping
chilled chocolate mousse pie with a wafer crust shell and chantilly cream
sinfully rich with a velvet texture and chantilly cream
seasonal fruits with a light sherry custard sauce
New York style cheesecake laced with a southern pecan confection