Seared foie gras on brioche with cashew butter and primo's farmer's daughter pepper jelly.

Butter-sauteed lobster, saffron garlic aioli, arugula prosciutto, served over toast points.

Crawfish beignets, bacon-wrapped garlic shrimp, fried alligator tenderloin, fried pickle, grilled Cajun sausage.

Louisiana crawfish tails blended with cheeses and bacon mire poix and a spicy creole mustard aioli - garnished with fried dill pickles.

In a sweet garlic and honey sauce.

Roasted sweet corn and lump crab in a rich creamy bisque.

Classic New Orleans inspired soup with egg and sherry accompaniment.

Louisiana crab, shrimp, and crawfish.

In-house pecan wood smoked turkey and andouille sausage.

A mixture of baby greens drizzled with raspberry vinaigrette, crumbled blue cheese and candied Louisiana pecans.

Crispy prosciutto, sun-dried tomato, red onion and walnuts with gorgonzola dressing.

A mixture of baby greens drizzled with raspberry vinaigrette, accompanied by crumbled blue cheese and candied Louisiana pecans.

Crispy prosciutto, sun-dried tomato, red onion and walnuts with gorgonzola dressing.

Applewood bacon, red onions, chopped eggs, tomatoes, gruyere, steen's cane balsamic vinaigrette.

Six-ounce filet mignon stuffed with Louisiana crawfish tails, bacon and cheeses ? finished with a wild mushroom demi-glace and crawfish mornay sauce ? served with brabant mashed potatoes, steamed asparagus.

Diver scallops with butternut squash puree, roast cauliflower, dill infused truffle oil, crisp pancetta.

Sweet potato and andouille hash, blackberry veal demi-glace, asparagus.

16 -ounce Creekstone farms ribeye, roasted root vegetables, veal demi-glace.

Grilled rack of lamb with tasso grit cake, sauteed swiss chard, tart black cherry agrodolce.

Pan-seared Gulf fish of the day, fresh jumbo lump crabmeat, corn and peppers - Parmesan risotto, lemon-dill beurre blanc, steamed asparagus.

Sweet potato flour crusted red snapper, herbed jalapeno rice, crispy bok choy, coconut cream, pickled onion, and jicama slaw.

Pan-seared duck breast stuffed with arugula and chevre, toasted pearl barley, thin-sliced green apple and cranberry, duck skin cracklins, honey bourbon gastrique.

Butternut squash hash, grilled shrimp, white wine cream.

Marinated sliced hanger steak, hand-cut shoestring Yukon gold potatoes, salad of baby arugula with Parmesan, lemon, olive oil and balsamic reduction.

Fried pork chop with Brabant mashed potatoes, white gravy with sausage and honey braised collard greens.

Bronzed shrimp, Montrachet goat cheese, artichoke hearts, red onions, red bell peppers, and a raspberry vinaigrette.

Fried Louisiana crawfish andouille vinaigrette, seasonal fruit, over mixed greens.

Crispy shrimp and andouille croquette with poached eggs, spinach cream, sauteed squash, and zucchini, over baby mixed greens.

Pan-seared chicken breast, mushroom, and Madeira cream, rosemary Brabant potatoes, grilled asparagus.

Seared foie gras on brioche with cashew butter and primo's farmer's daughter pepper jelly.

Butter-sauteed lobster, saffron garlic aioli, arugula prosciutto, served over toast points.

Crawfish beignets, bacon-wrapped garlic shrimp, fried alligator tenderloin, fried pickle, grilled Cajun sausage.

Crispy Louisiana crawfish and cheese fritters with mustard aioli and fried pickles.

In sweet garlic and honey sauce.

White chocolate bread pudding with Godiva liqueur, creme Anglaise and dark chocolate drizzle.

Ladyfinger crust, sliced bananas, brown sugar almondine sauce.

Multi-layered carrot cake with decadent cream cheese icing and toasted pecans.

Blueberry, raspberry and blackberry cobbler with sugar pie crumbles.

Three-layer devil's food cake soaked in bailey's mint with chocolate buttercream icing.

Louisiana pecans, butter crust, caramel drizzle.

Oreo crust, mocha, and macadamia cheesecake, toasted macadamia nut crumble.

Fresh key lime juice, graham cracker crust, raspberry drizzle.