Louisiana Purchase

H ousemade paysan-style with traditional garnishes of pickeled okra, dijon mustard, diced red onion and crouton du pain.

C arolina jumbo lump Blue Crab meat lightly seasoned, served with basil pesto and Dijon mustard cream.

Large chilled shrimp on a bed of greens with a robust sauce.

P.E.I. mussels steamed with housemade tasso, roasted tomatoes, fennel and white wine.

A selection of four cheeses from various world regions with nuts, dried and fresh fruits.

Six oysters on the half shell filled with Pancetta, spinach and topped with Gruyere cheese.

Charlottes' Greenhouse variety of greens, housemade Boursin cheese wrapped with crispy Kataifi dough, roasted mixed nuts and a walnut vinaigrette.

Served with Italian Parmigiano-Reggiano and herb seasoned crostini.

Local rose bud lettuce with cherry tomatoes, pickled okra, cucumber, onions, carrots, cheddar cheese and a creamy cucumber dill dressing.

Tender shrimp simmered with cream, sherry and spices.

Traditional gumbo with chicken, okra and Andouille sausage, served with seasoned rice and topped with gumbo file.

Tender shrimp saute in a spicy sherry and herb butter sauce, served on an Andouille and cheddar grit cake topped with sweet potato crisps.

Tempura battered eggplant filled with saute vegetables, crawfish tail meat and cheese, then baked until golden.

Shrimp, chicken, crawfish and Andouille sausage combined with rice, vegetables and creole sauce then baked.

Topped with saute crawfish tail meat, shallots, green onions in an etouffee sauce and finished with bearnaise or capers.

Crawfish saute with onions, bell peppers and celery then smothered in a rich etouffee sauce.

Dozen fresh select oysters rolled in cracker crumbs and fried golden, served with a pecan and apple tartar

Fresh boneless mountain trout filet, pan fried, served with home fries, peppered bacon and crawfish etouffee.

Grilled Heritage Farms porterhouse with smoked cheddar mac and cheese, charred broccolini and finished with a peppadew BBQ sauce.

Pan seared pesto stuffed naked breast with slow roasted tomato risotto, grilled aspargus and pan jus.

Pan seared Scottish filet over rock shrimp and English pea ragout, frizzled leeks and a citrus beurre blanc.

Slow cooked with a traditional massaman curry, new potatoes and spring peas, finished with jasmine rice and a natural sauce.

Harissa rubbed Certified Angus Beef with toasted hazelnut and curried okra quinoa, crispy spinach and avacado tzatziki.