Flash-fried, lemon butter hot sauce, pickled celery salad, crumbled blue cheese.

Sushi grade ahi tuna (raw), extra virgin olive oil, capers, shaved shallots, red chili flakes, lemon zest, sea salt, arugula, croustades.

Jumbo gulf shrimp, creole remoulade, cocktail sauce, shallots and okra, micro greens.

Jumbo gulf shrimp, lump crabmeat, juban's special bloody mary mix, pickled vegetables, served straight up.

Baked gulf oysters prepared 3 ways: classic rockefeller, bienville and our own maxwell with jalapeno cocktail sauce and mozzarella cheese.

Twin jumbo U-10 sea scallops, fried eggplant, wilted spinach, sweet chili citrus glaze.

Baked gulf oysters prepared 3 ways: classic rockefeller, bienvilleand our own maxwell, with jalapeno cocktail sauce, bacon and mozzarella cheese.

Braised pork belly, white bean cassoulet, creole cane glaze, sunny side up quail egg.

Cured and cold smoked Atlantic salmon, dill, capers, shaved shallots, boiled egg, cream cheese, croustades.

Louisiana lump crab with corn-tomato maque choux, citrus beurre blanc.

Custard battered French toast with homemade fruit syrup, cinnamon sugar and chantilly cream.

Jumbo lump Louisiana crab cake, corn maque choux, citrus beurre blanc.

Fresh greens, tomatoes, red onionsand herbed French bread croutons in our house garlic vinaigrette with Romano cheese.

Crisp iceberg wedge, cherry tomatoes, creamy maytag dressing, applewood smoked bacon, chives.

Crispy fried jumbo gulf shrimp, baby greens, grilled sweet corn, tomatoes, shaved red onions, roasted red peppers, with bacon, cucumber horseradish ranch.

Boston bibb, granny smith apple, red grapes, toasted walnuts, blue cheese crumbles, maytag dressing.

Tossed greens, tomato, egg, avocado, fried okra, blue cheese, creole honey mustard vinaigrette.

Mixed greens, arugula, prosciutto, cucumbers, radish, chickpeas, avocados, celery, almonds, boiled egg, citrus vinaigrette.

Lemon herb marinated Louisiana lump crabmeat and gulf shrimp, with diced avocados, fresh tomatoes, over baby greens and chopped romaine.

Cypremont point oysters, baby greens, grilled sweet corn, tomatoes, shaved red onions, roasted red peppers, with bacon, cucumber horseradish ranch.

Smoked chicken, roasted duckandouille sausage.

Crisp romaine lettuce and tender young greens with a Romano cheese and crushed garlic vinaigrette, fresh tomatoes, shaved red onion.

Jumbo gulf shrimp flash-fried and dressed with lettuce, tomatoes and jalapeno tartar sauce.

Crispy fried soft-shelled crab with lettuce, heirloom tomatoes, applewood smoked bacon, remoulade, on toasted brioche.

8 Ounces ground sirloin and pork sausage with lettuce, tomatoes and pickles on a toasted sweet bun.

Oysters flash-fried and dressed with lettuce, tomato and jalapeno tartar sauce.

Thin layers of warm shaved ham with Dijon and Gruyere between French brioche toast, crawfish mornay, fried egg sunny side up.

Braised beef short ribs, horseradish aioli, fried onion strings, arugula.

14 Ounces niman ranch center-cut moderately-marbled rib chop.

16 Ounces premium certified Angus Beef ribeye, well-marbled chuck end for rich flavor.

8 Ounces the tenderest cut from the beef tenderloin broiled to perfection.

8 Ounces premium black Angus hanger steak, chimichurri, smoked paprika-manchego fries.

Prosciutto wrapped with smoked Gouda, veggie orzo pasta, citrus beurre blanc.

½ roasted spring chicken, sauce andalouse, roasted sweet potato, mini sweet peppers, olives, pickled pearl onion, shiitake mushrooms, arugula.

Louisiana jumbo lump crab with corn maque choux, citrus beurre blanc.

Crispy flash-fried Louisiana soft-shelled crab stuffed with a melange of Louisiana crawfish tails, shrimpand crabmeat, topped with creolaise sauceandouille potato hash, asparagus.

Pan sautéed filet of gulf fish with creole meunière, starch, chef's daily vegetable.

Twin bacon wrapped pork tenderloins, broiled with manchego stone ground grits, asparagusandouille grillade gravy.

8 oz. certified Angus hanger steak, chimichurri, smoked paprika-manchego fries.

Pan sautéed fillet of gulf fish, lump crabmeat, mushrooms, scallions, creole meunière, asparagus.

Pan-sauteed fillet of redfish, lump crabmeat, mushrooms, scallions, creole meuniere, grilled asparagus.

Deep fried large gulf shrimp, cypremort bay oysters, filet of Mississippi catfish, in-house fries, tartar and cocktail sauces.

Pan sautéed fresh gulf fish, lump crabmeat, mushrooms, scallions, creole meunière, steamed asparagus.

½ roasted spring chicken, espagnole sauce, roasted sweet potato, mini sweet peppers, olives, pickled pearl onion, shiitake mushrooms, arugula.

Crispy flash-fried Louisiana soft-shelled crab stuffed with a mélange of Louisiana crawfish, shrimp, and crabmeat, topped with creolaise sauce, chef's vegetables and starch selection.

8 oz. black Angus hanger steak, chimichurri, smoked paprika-manchego fries.

Louisiana jumbo lump crab with corn maque choux, citrus beurre blanc.

Pan sautéed filet of gulf fish with creole meuniére, starch and chef's vegetables.

Three egg omelet filled with sautéed lump crabmeat and mushrooms, asparagus, topped with béarnaise.

Jumbo lump crab cake, sautéed spinach, one poached egg, brioche toast, fried soft shelled crab, hollandaise.

Crawfish, mushrooms, green onion, prosciutto, andouille breakfast potatoes, asparagus, Louisiana sauce picante.

Housemade seared boudin sausages, andouille breakfast potatoes, smothered greens, fried egg.

Open-faced omelet filled with braised beef short ribs, pickled pearl onion, olives, sweet peppers, goat cheeseandouille breakfast potatoes, arugula.

Biscuit, wilted spinach, crawfish mornay, sunny side up egg.

Large gulf shrimp sauteed, manchego stone ground grits, asparagus, sauce diablo.

Fried quail stuffed with boudinandouille buttermilk gravy, manchego stone ground white grits, asparagus, fried quail egg.

Three u-10 sea scallops, asparagus, sunny side up egg, andouille breakfast potatoes, sweet chili citrus glaze.

Six bacon wrapped fried oysters, spinach and artichoke dip, hollandaise, andouille breakfast potatoes.