Louisiana Restaurant

Tossed in a light basil vinaigrette with hearts of palm, roast holland peppers and crisp parmesan

With cracked black pepper and garlic herb crouton

With goat cheese and endive in a white truffle

Garnished with jumbo lump crab

With a corn emulsion

With porcini demi glace

Gently broiled over lightcorn maque choux and roasted red pepper remoulade

With tasso ham, collard greens and mashed potato

With tasso ham, roasted corn and house vegetable

With a potato and lobster hash with a roasted corn & clam chowder

Served on vegatable ragu and lemon butter sauce

House vegetables, and cherry demiglace

Served with potato puree and red wine demi-glace