Flash-fried local oysters served over Herbsaint creamed spinach, topped with Tabasco hollandaise, chopped bacon, and parmesan cheese.
Lightly dusted in Panko bread crumbs, pan-seared and served with citrus aioli.
Boiled gulf shrimp, jumbo lump crab meat, fried green tomatoes, house-made remoulade, and cocktail sauce.
A new Orleans classic with lemon and a generous splash of sherry.
Mixed baby greens, cherry tomatoes, candied pecans, crumbled goat cheese, and champagne vinaigrette.
Vine-ripened tomatoes, burrata cheese, fresh basil, reduced balsamic vinegar, and toasted baguette.
Crispy iceberg wedge, chopped bacon, cherry tomatoes, grilled red onions, and blue cheese dressing.
Romaine lettuce, parmesan, herbed croutons, and garlic parmesan dressing.
Fresh filet of trout topped with Gulf shrimp, crawfish tails, and crab fingers in a champagne cream sauce.
A traditional Creole stew with fresh fish, shrimp, mussels, and jumbo lump crab meat, simmered in a spicy sauce.
Peel and eat jumbo shrimp simmered in a BBQ butter sauce with French bread for dipping.
Paneed milk-fed veal, Louisiana jumbo lump crab meat, and lemon caper butter.
Crispy slow-roasted duck leg served over truffle parmesan pommes frites, with frisee red onion salad and bearnaise sauce.
6 oz beef tenderloin, roasted garlic mashed potatoes, grilled asparagus, and tasso mushroom marchand de vin sauce.
Herb-marinated and served over roasted corn pudding with English peas, tomatoes, and rosemary jus d'agneau.
8 oz pork ribeye served over molasses glazed sweet potatoes with sautéed baby spinach and Southern Comfort honey glaze.
Louisiana blue crab cakes, two poached eggs, and hollandaise sauce.
Toasted English muffins, Canadian bacon, poached eggs, and hollandaise sauce.
Two poached eggs, grilled andouille sausage, wilted spinach, and smoked tomato basil hollandaise.
Three egg omelette with fresh spinach, goat cheese, tomatoes, and artichoke hearts.
Three egg omelette stuffed with louisiana crawfish tails, andouille sausage, and wild mushrooms, topped with sauce creole.
A southern classic - veal grillades in a rich cream sauce served over jalapeno cheddar stone-ground grits.
Fresh Louisiana Gulf Shrimp sauteed in a saffron and seafood broth with tomatoes and garlic, served over a creamy tasso, cheddar and green onion grits.
Flash fried louisiana oyster tossed in a new orleans style bbq sauce with creole cole slaw and hand-cut fries.
10 oz USDA prime ribeye, 2 fried eggs, served with house potatoes and herb steak butter.
A Sbisa favorite - shrimp, chicken, crawfish tails, and andouille sausage simmered in a spicy Creole sauce, served over penne pasta.
Thick slices of French bread, dipped in batter, served with fresh-cut fruit, toasted pecans and bourbon maple syrup.
Southern fried chicken breast, housemade sweet potato waffles and steen's cane syrup.
10 oz hand-formed Angus burger cooked to perfection, served on a brioche bun with a fried green tomato, chipotle remoulade, applewood smoked bacon, aged cheddar cheese and our hand-cut with french fries.