Fresh spring mix with port poached pears, roquefort cheese and port vinaigrette.

Baby spinach with goat cheese, pumpkin seeds, sunflower seeds, grapes and creole honey mustard sherry vinaigrette.

Pan seared duck breast over a salad of baby mixed greens with blueberries. Maytag bleu cheese and balsamic blueberry vinaigrette.

Fresh romaine hearts with house made dressing and asiago cheese.

Classic louisiana style gumbo with daily fresh ingredients.

Prepared daily with fresh seasonal ingredients.

Assorted cheese and fresh seasonal fruit selected to match red, white or port wines.

Warm brie round topped with a choice of roasted garlic cream or a warm strawberry and balsamic coulis.

Plump jumbo shrimp cooked in spicy new orleans style bbq sauce, served with fresh french bread for dipping.

Us prime black angus medallions sauteed in marsala, mushroom cream sauce served with an asiago grit cake.

Succulent crab cakes with a hint of chipotle pepper set over wilted spinach and caramelized oranges topped with house remoulade.

Fresh sea scallops wrapped in neuskies bacon, served on a bed of mushroom wild rice with blackberry beurre blanc.

Steamed in saffron tomato broth with jumbo lump crabmeat applewood smoked bacon and basil aioli.

Tender, moist breast of chicken wrapped in crisp neuskies bacon and fresh sage served with southern comfort glaze, peppered sweet potatoes and baby vegetables.

Savoury creole stew of daily selected seafood, slow cooked tomatoes, peppers and garlic served with pecan popcorn rice.

Fresh flounder stuffed with ponchatrain blue crabmeat, topped with crawfish tasso cream sauce, served with pecan popcorn rice and baby vegetables.

Tender herbed goat cheese ravioli on a bed of seasonal baby vegetables with sauteed shitake mushrooms and sweet vermouth sauce.

Served with truffed mashed potatoes, baby vegetables and brandy peppercorn demi glaze.

Roasted 14 oz. pork chop served with sweet potato, tasso hash, baby vegetables and orange, pepper glaze.

8 oz. us prime black angus filet served with garlic roasted fingerling potatoes, baby vegetables and a choice of crawfish sundried tomato demi glaze or stilton blue cheese sauce.

Served with garlic mashed potatoes, baby vegetables and drawn butter.

Melange of seasonal baby vegetables delicately sauteed with fresh herbs and garlic, served with jasmine scented rice.

French vanilla and white chocolate bread pudding topped with white chocolate ganache.

Warm puff pastry cobbler served with vanilla bean ice cream.

Traditional bittersweet french mousse with grand marnier whipped cream.

Triple chocolate fudge brownie with vanilla bean ice cream, topped with strawberry coulis.

Sweet and savoury wisconsin fudge cheese accompained by a selection of fresh seasonal fruits.

Creamy new york style cheesecake topped with blueberry coulis.