The Wash House

Three cakes served on a bed of mixed greens and topped with a roasted red pepper aioli.

A fried medley of shrimp, scallops and oysters Served on a bed of marinated Cabbage with Remoulade sauce.

Corn meal battered fried green tomatoes, stuffed with fresh mozzarella towering over shrimp, finished with a fresh tomato cream sauce.

Marinated beef tenderloin, cabbage and roasted red pepper rolled in rice paper served over a cranberry glaze.

A wedge of iceberg lettuce with tomatoes, cucumbers, blue cheese crumbles, topped with green goddess dressing.

Mixed greens served with herb crusted goat cheese medallionmarinated artichoke heart and roasted red pepper balsamic vinaigrette.

Fresh spinach, croutons, parmesan cheese, topped with a creamy traditional caesar dressing.

A serious filet cooked to your liking served with Wash House potato casserole.

On a bed of wilted spinach and olive chutney served with rice pilaf and finished with a lemon honey buerre blanc.

Topped with etouffee and served on a bed of tomato grits.

Shrimp stuffed with artichoke dressing and fresh bay scallops surrounding tomato grits with pan gravy.

A blackened lamb rack served with wash house potatoes finished with a rosemary bourbon demi glaze.

Fried fillet of flounder topped with a white wine crab butter sauce (meuniere sauce) served with rice pilaf.

Pan seared topped with a roasted corn and crawfish cream sauce Served over a bed of Rice Pilaf.

Bowtie pasta tossed with roasted red peppers, portabella mushrooms, spinach and fresh mozzarella.