rabbit, duck liver & smoked pheasant pate stuffed with hard cooked egg served with toasts, pumpkin seed oil, bread & butter pickles, and creole mustard
3 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce
3 oysters wrapped in bacon, lightly battered and flash fried, served with a house made remoulade sauce
flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce
a new orleans classic soup with shrimp, crab, crawfish, spicy andouille sausage, and okra in a dark roux
southern snapping turtle in a rich brown roux topped with hard cooked egg and drizzled with sherry table side
great hill blue cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette
romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese
grilled chicken breast atop our caesar salad
oysters en brochette atop our caesar salad
mixed greens in a light creole mustard vinaigrette and crumbled egg
fried soft shell crab with jalapeno tartar sauce
grilled breast of chicken with andouille sausage mayonnaise
farm raised catfish filet in a corn flour batter, flash-fried, and served with jalapeno tartar sauce
fried shrimp served with remoulade spread
fried Louisiana gulf oysters in a cornmeal batter, with remoulade
bacon wrapped oysters, lightly fried, and served with remoulade spread
grilled spicy andouille sausage with garlic mayonnaise and creole mustard
a cup of seafood gumbo, a cup of red beans & rice, and a cup of spicy cajun jambalaya
with your choice of grilled chicken or spicy andouille sausage
a spicy louisiana classic rice dish of smoked chicken, andouille sausage, and tasso with caramelized onions, celery, and bell pepper. served with sauce piquant
a combination with flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce, & crawfish etouffee served with rice
pan blackened catfish brushed with dijon. laced with hollandaise, sprinkled with toasted almonds, served with potatoes, and vegetables
crawfish smothered in a light creole roux, served with rice
our version of a new orleans classic of sautéed shrimp in a light creole tomato sauce with fresh spinach, served with rice
farm raised catfish fried in a corn-flour batter. served atop jalapeno tartar sauce and laced with a ribbon of hollandaise. served with potatoes & vegetables
green onion-pepper corn grits with wild mushroom ratatouille and grilled squash
gulf shrimp served with rice in a special new orleans style ""barbeque"" of worcestershire, black pepper, butter, a splash of white wine and lemon
french blue served with seasoned pecans and pear slices.
a domestic cow's milk served with dried fruit compote.
aged british cheddar with house made pepper jelly
available before 6:00 and seatings after 9:00 on fridays & saturdays available all night 0n tuesday, wednesday, & thursday
3 jumbo gulf shrimp flash fried, served with an orange marmalade horseradish sauce.
3 oysters wrapped in bacon, lightly battered and flash fried, served with a house made remoulade sauce
extra large louisiana gulf head-on shrimp served with rice in a special ""barbeque"" of butter worcestershire, garlic, and black pepper, with a splash of white wine and lemon.
flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce
a slice of rich pate served with pickled beets, whole grain mustard, pumpkin seed oil and garlic toast
louisiana gulf oyster with a splash of bloody mary mix and our house made jalapeno vodka
a savory blend of shrimp, crawfish, & crab pate with creole spices, served with garlic toast
lightly grilled asparagus spears topped with saffron lemon aioli.
a new orleans classic with shrimp, crab, andouille sausage, and okra in a dark roux
romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese.
mixed greens tossed in aged balsamic vinaigrette, with great hills bleu cheese, toasted pecans, and pears
mixed greens in a creole mustard vinaigrette and crumbled egg
lightly blackened drum (aka redfish) brushed with dijon and laced with a ribbon of hollandaise, sprinkled with toasted almonds, served with potatoes and vegetables
chicken breast simmered in a traditional cajun corn stew and served with smoked tomato green onion relish
our version of a new orleans classic, shrimp stewed in a creole tomato sauce with baby squash and fresh spinach. served with white rice.
sautéed jumbo shrimp atop our shrimp, crab, and crawfish stuffing, laced with smoked tomato beurre blanc, served with rice
usda prime filet of new york au poivre served with andouille-morbiere cheese au gratin potato and a peychaud bitters bordelaise sauce.
shrimp, smoked duck, and andouille sausage with red and green bell peppers in a rich duck essence, tossed with pasta
a combination plate with flash fried soft shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce, & crawfish etouffee with rice.
farm raised catfish fried in a corn-flour batter with potatoes, hollandaise, and jalapeno tartar sauce
grilled double cut pork chop with rye whiskey-steens cane syrup glaze and pecan cornbread pudding
please ask for today's selection
our own recipe combining crème brule custard and bread pudding, with a white chocolate frangelico sauce and toasted pecans
baked with a layer of cream cheese filling and topped with whipped cream
a chocolate covered pretzel crust topped with chocolate mousse and served with raspberry salsa and fudge sauce
an old south tradition. house made moist yellow cake with cream cheese layer finished with saffron-lemon sauce and whipped cream
fresh oregon berries served with liquored cream. nice and simple
shrimp and crawfish in a light tomato cream sauce with mushrooms, tossed with pasta
farm raised catfish fried in a corn-flour batter. served atop jalapeno tartar sauce and laced with a ribbon of hollandaise. served with potatoes and vegetable
a new orleans classic cooked with ham hocks, served with your choice of grilled chicken or andouille sausage
a spicy dish of smoked chicken & duck, andouille sausage, and tasso with caramelized onions, celery, and bell pepper. served with rice and sauce piquant
our version of a new orleans classic, stewed shrimp in a creole tomato sauce with baby squash and fresh spinach, served with rice
louisiana farm raised catfish brushed with creole seasoning. served with potatoes and vegetables
a cup of seafood gumbo, a cup of red beans & rice, and a cup of spicy cajun jambalaya
please ask for today's selection
four large louisiana gulf head-on shrimp in a special ""barbeque"" of butter, worcestershire, garlic, and black pepper, with a splash of white wine and lemon
house-made jalapeno vodka with a splash of bloody mary mix and a fresh louisiana gulf oyster
a savory blend of shrimp, crawfish & crab pate with creole spices, served with toasted french bread
slice of rich pate served with pickled beets, pumpkin seed oil, whole grain mustard, and garlic toast
4 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce
3 oysters wrapped in bacon, lightly battered and flash fried, served with a housemade remoulade sauce
flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce
lightly grilled asparagus spears with a saffron aioli and balsamic vinegar
a new orleans classic soup with shrimp, crab, crawfish, andouille sausage, and okra in a dark roux
great hill bleu cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette
romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese
mixed greens in a light creole mustard vinaigrette and crumbled egg
sautéed jumbo shrimp with our shrimp and crawfish dressing, laced with smoked tomato beurre blanc
usda prime filet of new york au poivre served with andouille-morbiere au gratin potato and a peychaud bitters bordelaise sauce.
grilled double cut pork chop with rye whiskey-steens cane syrup glaze and pecan cornbread pudding
extra large louisiana gulf head-on shrimp served with rice in a special ""barbeque"" of butter, worcestershire, garlic, and black pepper, with a splash of white wine and lemon
our own recipe combining crème brule custard and bread pudding, with a white chocolate frangelico sauce and toasted pecans
baked with a layer of cream cheese filling and topped with whipped cream
a chocolate covered pretzel crust topped with chocolate mousse, raspberry salsa, & fudge sauce.
an old south favorite. house made moist yellow cake with cream cheese layered with a saffron lemon sauce and whipped cream
fresh local seasonal berries with liquor flavored cream.
thick slice fried tomato served with grilled asparagus & soft poached eggs with english muffin and mustard hollandaise
grilled andouille sausage served with soft poached eggs on english muffin topped with hollandaise
filet of blackened catfish served with soft poached eggs on english muffin topped with crawfish etouffee
boudin sausage patties & poached soft eggs served on top of english muffin with red bean purée and topped with creole mustard hollandaise
ask your server for today's selection
smoked chicken & duck, andouille sausage, and tasso with caramelized onions, celery, and bell pepper served in a deep dish egg casserole with sauce piquant
house brined pork loin grilled, then brushed with cane syrup and served with eggs any style & bleu cheese-pecan grits
house made beignets and a giant corn bread muffin served with warm cane syrup and butter
rabbit, duck liver & smoked pheasant pate stuffed with hard cooked egg served with toasts, pumpkin seed oil, bread & butter pickles, and creole mustard
3 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce
fourme d'ambert cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette
louisiana gulf oysters wrapped in bacon, lightly battered and flash fried, served with house made remoulade sauce
flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce
romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese
with grilled chicken
with grilled shrimp
a new orleans classic soup with shrimp, crab, crawfish, andouille sausage, and okra in a dark roux
southern snapping turtle in a rich brown roux topped with hard cooked egg and drizzled with sherry table side
our version of a new orleans classic, shrimp stewed in a creole tomato sauce with fresh spinach. served with white rice
gulf shrimp served with rice in a special new orleans style ""barbeque"" of worcestershire, black pepper, butter, a splash of white wine and lemon
blackened ribeye served with two eggs any style, breakfast potatoes and hollandaise