Poblano, red onion, cilantro, celery, lime, papadum, Maldon sea salt.
House remoulade sauce, chiffonade lettuce, quail egg.
Fresh gulf tuna, avocado, miso, ponzu, crème fraîche, wasabi-sesame seeds, pistachios, papadum.
Creole ravigote sauce, fresh Louisiana crab, chiffonade lettuce.
½ maine lobster chilled, ginger-basil aioli, lemon, caper berries.
Family recipe, "fuhgeddaboudit".
Marinated, breaded, red gravy, Parmesan, olive salad.
Parsley, garlic, white wine, butter.
Chili ravioli.
Breadcrumbs, garlic, butter, parsley.
Creamed spinach, Hollandaise, lemon, smoked paprika.
Creole meuniere sauce.
Parmesan bechamel, crostini.
House blend lettuce, tomato, cucumber, egg, carrot.
Blue cheese, bacon, croutons, iceberg lettuce, red onion, tomatoes, buttermilk dressing.
Crab or shrimp (grilled or poached), house blend lettuce, heart of palm, asparagus, cucumber, tomato, egg.
Chopped romaine lettuce, garlic croutons, Parmigiano reggiano (anchovies on request).
Asparagus, house potatoes, garlic-herb butter.
Beurre noisette and toasted almonds. Add jumbo lump crab for an additional charge.
Risotto, exotic mushroom demi-glace, Parmesan.
Orange-rosemary gastrique, house potatoes, haricots verts.
Warm water lobster tails, drawn butter.
8 oz lobster tail and 6 oz filet, drawn butter.
The most tender cut of Midwest beef, butter & parsley.
Full-bodied texture that is slightly firmer than a ribeye, butter & parsley.
Well-marbled for peak flavor, butter & parsley.
Well-marbled for peak flavor, butter & parsley.
No shell.