Topped with crab meat.
Field greens tossed in a champagne vinaigrette, topped with shaved Parmesan, vidalia onions, cantaloupeand prosciutto.
Spinach, appleand shaved onion salad tossed in pepper jelly vinaigrette, topped with fried gulf oystersand bacon.
Grilled with garlic, herbs, butter and Parmesan and Romano cheeses.
Lightly fried, bacon-wrapped gulf oysters.
Combination of the following styles: bienville, rockefeller and char-grilled.
Blackened or grilled fish served with vegetable medley and herb-roasted potatoes.
Fresh catfish blackened, topped with crawfish etouffee, served with whipped potatoes and corn maque choux.
Char-grilled, bacon-wrapped shrimp stuffed with andouille and monterrey jack cheese, served with whipped potatoes and haricot vert.
Grilled chicken covered with a creamy poblano, red pepperand mushroom sauce, served with whipped potatoes and sauteed spinach.
Sauteed shrimp in a tasso cream sauce over superior grits.
Prepared New Orleans style, in shells, with peppery butter sauce and French bread.
Smoked salmon, hash browns, red peppers, bacon, Parmesan cheeseand a sunny side up egg topped with lemon and dill creme fraiche.
Lightly fried eggplant, topped with tomato rockefeller, 2 poached eggsand creole hollandaise sauce, served with superior grits or hash browns.
Hand cut hash browns topped with monterrey jack and Parmesan cheeses, Barbeque butter, 2 poached eggsand creole hollandaise sauce.
Warm, homemade buttermilk pancakes, served with Vermont maple syrup, fresh fruitand powdered sugar.
Lump crab cake and grilled asparagus served aside a homemade biscuit, topped with tomato, prosciutto, a poached eggand our creole hollandaise sauce, served with superior grits or hash browns.
Lightly fried oysters set on 2 poached eggs and a fried green tomato, topped with creole hollandaise sauce and served with superior grits or hash browns.
Braised pork shoulder set on a homemade biscuit, topped with 2 poached eggsand creole hollandaise sauce, over superior grits or hash browns.
Grilled sirloin steak, 2 eggs cooked any styleand toast, served with superior grits or hash browns.
Homemade egg white omelette filled with grape tomatoes, Parmesan cheeseand avocado, served with a cup of fresh fruit.
Fried chicken strips on a warm buttermilk biscuit, topped with country white gravy and served with a choice of superior grits or hash browns.
Braised pork shoulder set on French bread with sweet pickles, pickled red cabbage and a spicy aioli.
Fresh salmon, roasted corn, grilled vegetablesand julienned jicama atop field greens in a honey lime vinaigrette dressing.
Shrimp po-boy dressed with shredded lettuce, tomato, pickleand mayonnaise.
8 Ounces black Angus burger topped with cheddar cheese, served on a brioche bun with French fries.
Topped with crab meat.
Field greens tossed in a champagne vinaigrette, topped with shaved Parmesan, vidalia onions, cantaloupeand prosciutto.
Spinach, appleand shaved onion salad tossed in pepper jelly vinaigrette, topped with fried gulf oystersand bacon.
Choice of gumbo or crawfish and crab bisque and a sensation salad topped with your choice of grilled shrimp or chicken.
Lightly fried, bacon-wrapped oysters.
Grilled with garlic, herbs, butterand Parmesan and Romano cheeses.
Combination of the following styles: bienville, rockefellerand char-grilled.
Lightly fried, bacon-wrapped oysters topped with ravigote sauce set on French bread, dressed with shredded lettuce, tomato, pickleand mayonnaise.
Braised pork shoulder set on French bread with sweet pickles, pickled red cabbage, spicy aioli.
Fresh grilled filet set on a brioche bun, dressed with shredded lettuce, tomato, pickleand a spicy aioli, served with French fries.
8 Ounces black Angus burger topped with cheddar cheese, served on a brioche bun with French fries.
Choice of a cup of gumbo or crawfish and crab bisque with 1-2 shrimp po-boy.
Fresh fish filet blackened, topped with crawfish etouffee, served with whipped potatoesand corn maque choux.
Grilled fish filet, served with vegetable medleyand herb-roasted potatoes.
Blackened salmon filet served with sauteed vegetable medley.
Sauteed shrimp in a tasso cream sauce served with superior grits.
Grilled chicken covered with a creamy poblano, red pepperand mushroom sauce, served with whipped potatoes and sauteed spinach.
8 Ounces baseball cut prime sirloin, served with French fries and bearnaise sauce.
Prepared New Orleans style, in shells, in a peppery butter sauce, served with French bread.
Char-grilled, bacon-wrapped shrimp stuffed with andouille and monterrey jack cheese, served on whipped potatoes and haricot vert.
Grilled gulf shrimpandouille sausage and crawfish in a smoked tomato cream sauce with spinach, tomatoesand angel hair pasta.
Grilled with garlic, herbs, butterand Parmesan and Romano cheeses.
Combination of the following styles: bienville, rockefellerand char-grilled.
Lightly fried, bacon-wrapped oysters.
Roasted red and golden beets, walnuts, shaved citrus fennel, Spanish goat cheeseand arugula, with herb vinaigrette.
Field greens tossed in a champagne vinaigrette, topped with shaved Parmesan, vidalia onions, cantaloupeand prosciutto.
Spinach, appleand shaved onion salad tossed in pepper jelly vinaigrette, topped with fried gulf oystersand bacon.
Peppercorn-crusted filet tips atop field greens in a gorgonzola dressing topped with tomatoes, bacon, shaved red onions, pickled roasted red peppers and sliced Parmesan cheese.
Fresh salmon, roasted corn, grilled vegetablesand julienned jicama atop field greens in a honey lime vinaigrette dressing.
Pepper-crusted ahi tuna, mango, sliced avocado, cherry tomatoesand crispy won tons, over spring mix tossed in a honey lime vinaigrette.
Field greens tossed with pepper jelly vinaigrette dressing, blackenedand candied Louisiana pecans, grape tomatoes, granny smith apples and blue cheese crumbles, topped with grilled shrimp and fried feta cheese croutons.
Fresh blackened or grilled filet set on a brioche bun, dressed with spicy aioli.
Shrimp po-boy dressed with shredded lettuce, tomato, pickle and mayonnaise.
Braised pork shoulder set on French bread with sweet pickles, pickled red cabbage and spicy aioli.
8 Ounces black Angus burger topped with cheddar cheese, served on a brioche bun.
Lightly fried, bacon-wrapped oysters topped with ravigote sauce, set on French bread, dressed with shredded lettuce, tomato, pickle and mayonnaise.
Prepared New Orleans style, in shells, with peppery butter sauce and French bread.
Sauteed shrimp in a tasso cream sauce over superior grits.
Char-grilled, bacon-wrapped shrimp stuffed with andouille and monterrey jack cheese, served on whipped potatoes and haricot vert.
4 jumbo pan-seared scallops, served with a crawfish risottoand haricot vert, topped with a lemon thyme beurre blanc.
Grilled Atlantic salmon, served over a creamy bed of mushroom and spinach orzo.
Fresh fish blackened, topped with crawfish etouffee, served with whipped potatoes and corn maque choux.
Grilled or blackened fresh catch, served with choice of 2 accompaniments.
Grilled redfish, served over sweet potato mashand brussel sprouts, finished with a brown butter almond beurre blanc.
Pecan-crusted gulf drum, served over creole potatoes and sauteed spinach, topped with hollandaise and our signature Barbeque butter.
Grilled chicken covered with a creamy poblano, red pepperand mushroom sauce, served with whipped potatoes and sauteed spinach.
12 Ounces 40-day aged, New York strip, served with house-cut French fries and bearnaise sauce.
8 Ounces black Angus filet mignon, served on a sizzling plate, with a twice-baked potato.
Sauteed shrimp, crab, musselsand olives in a garlic pomodoro sauce, over angel hair pasta topped with basil and Parmesan cheese.
Risotto with sauteed shrimp, pestoand a tomato confit, topped with Parmesan cheese.
Grilled gulf shrimpandouille sausage and crawfish in a smoked tomato cream sauce with spinach, tomatoesand angel hair pasta.
Jumbo Louisiana shrimp, cherry tomatoes, asparagus, zucchiniand squash, served on a bed of angel hair pasta, tossed in a light lemon cream sauce.
Light, airy pastries filled with vanilla ice cream, topped with a rich chocolate ganache.
Our version of a New Orleans favorite with both a sweet whiskey sauce and vanilla bean caramel sauce, topped with whipped cream.
Decadent flourless chocolate cake served warm with raspberry compote and vanilla ice cream.
Warm, homemade carrot cake with Louisiana pecans, topped with cream cheese icing.
Grilled with garlic, herbs, butterand Parmesan and Romano cheeses.
Roasted red and golden beets, walnuts, shaved citrus fennel, Spanish goat cheeseand arugula, with herb vinaigrette.
Field greens tossed in a champagne vinaigrette, topped with shaved Parmesan, vidalia onionsand prosciutto.
Grilled filet tips atop field greens in a blue cheese dressing topped with tomatoes, bacon, shaved red onions, pickled roasted red peppers and blue cheese crumbles.
Field greens tossed with blackened chicken, pepper jelly vinaigrette dressing, blackenedand candied Louisiana pecans, grape tomatoes, granny smith apples and blue cheese crumbles.
Fresh salmon, roasted corn, grilled vegetablesand julienned jicama atop field greens in a honey lime vinaigrette dressing.
Prepared New Orleans style, in shells, with peppery butter sauce.
Char-grilled, bacon-wrapped shrimp stuffed with andouille and monterrey jack cheese, served on whipped potatoes and haricot vert.
Risotto with sauteed shrimp, pestoand a tomato confit, topped with Parmesan cheese.
Served with a baked potato or double-stuffed potato.
12 oz. 40-day aged New York strip with French fries and bearnaise sauce, served with a sensation salad.
Grilled chicken covered with a creamy poblano, red pepperand mushroom sauce, served with whipped potatoes and sauteed spinach.
Grilled for blackened fresh catch, served with choice of 2 accompaniments.
Fresh fish filet blackened, served with whipped potatoes and corn maque choux.
Grilled redfish, served over sweet potato mashand brussel sprouts, finished with a brown butter almond beurre blanc.
Simply grilled Atlantic salmon, served with a Portobello mushroom and spinach cream orzo.
Decadent flourless chocolate cake served warm with raspberry compote and vanilla ice cream.
Lemon and vanilla bean panna cotta, with Louisiana strawberry coulis and pistachio crumble.
Served with French fries.
Grilled or fried, served with French fries.
Served with French fries.
Served with French fries.
Served with French fries.
Grilled or fried, served with French fries.