Marinated crab meat, brie cheese, stuffed and topped with garlic parmesan butter.

Grilled fish of the day topped with Creole cabbage slaw and drizzled with a honey balsamic glaze.

Spinach and artichoke hearts simmered in a Absinthe cream sauce, topped with parmesan cheese and served with tortilla chips.

Small Salad or Cup of Gumbo/Bisque, Sirloin Wrap (1) or Crab Cake, ½ Sandwich and a Dessert of your choice.

Roasted chicken, smoked sausage, creole tomatoes, dark roux, fresh herbs and spices, served with rice.

Shrimp, crab, okra, alligator sausage, dark roux, Louisiana spices, served with rice.

Crab, roasted corn, heavy cream, fresh herbs and spices, cream sherry.

Romaine lettuce, Parmesan cheese, house-made croutons, caesar dressing.

Mixed greens, cherry tomatoes, cucumbers, house-made croutons, house vinaigrette.

Mixed greens, sliced poached pears, glazed pecans, crumbled feta and balsamic reduction.

House smoked turkey, diced bacon, boiled egg, lettuce and cherry tomatoes.

Pan seared chicken breast, crimini mushrooms, caramelized onions, melted mozzarella.

Char-grilled sirloin, fresh mozzarella, homemade roasted tomato basil pesto.

Sauteed crab meat, roasted garlic, brie cheese, roasted tomato aioli.

House smoked turkey, sliced poached pear, brie cheese, fig glaze.

Pasta, sliced eggplant, sliced zucchini layered with tomato basil cream sauce.

Grilled chicken, smoked sausage, Gulf shrimp simmered in a creamy tomato sauce, tossed with thin spaghetti noodles.

Thinly sliced sirloin stuffed with caramelized onion, bell pepper and mushrooms, char-grilled, topped with garlic butter (4 per order), served over garlic herb red potatoes.

Grilled shrimp tossed in a lemon butter barbecue sauce and served with roasted corn grits.

Sautéed crab cakes topped with garlic butter. Served with honey butter glazed haricot verts and sauteed red potatoes.

Thinly sliced chicken breast sautéed with garlic, fresh herbs, lemon, mushrooms and artichokes, served over zucchini noodles.

Crab stuffed Gulf shrimp broiled in oven and topped with beurre blanc sauce, served with cauliflower mashed potatoes.

Balsamic infused salmon, pan-seared and topped with balsamic reduction. Served with honey butter haricot verts.

Citrus glazed salmon pan seared, topped with buerre blanc, served over creamed spinach.

Cup of any gumbo or bisque.

Side version of any salad.

A New Orleans Tradition, fresh baked blueberry bread pudding topped with white chocolate amaretto sauce.

Old school New Orleans Tradition, fried rice fritter (similar to a beignet) except rice, cinnamon and nutmeg are added for a unique treat, topped with powder sugar and homemade syrup.

Heritage style honey bread dipped in egg batter, fried and topped with sliced caramelized bananas and homemade caramel butter sauce.