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Classic chick pea salad served with pita triangles.
Biscotte crackers layered with yellow beefsteak and red creole tomatoes, chevre; Kalamata and colossal olives, roasted red peppers, capers, olive oil, and basil.
Fried Goat Cheese served on a bed of Fresh Spinach with Orange-Ginger Sauce.
Handcut Sweet and Russet Potatoes served with both Cilantro-Jalapeno and Tomato-Dill Aioli
Daily Selection of Premium Cheeses served with Traditional Accompaniments.
Triple stack of fried tomatoes layered with shrimp, Louisiana crawfish and crabmeat with a rich butter-cream sauce.
Freshly Ground Black Angus Tenderloin served on Mini- Kaiser & Mini-Pumpkinseed Buns with Grilled Onions & Beemster Cheese; Aioli & Creole Mustard on the side
Fresh Louisiana jumbo lump crab meat topped with mango-papaya chutney.
Mix of Sweet and Bitter Lettuces with Bell Peppers, Red Onions and Tomatoes. Choice of Ranch, Bleu Cheese, or Balsamic Vinaigrette.
Sliced Creole Tomatoes, Buffalo Mozzarella, and Basil with Balsamic Vinaigrette.
Endive leaves filled with gorgonzola and pine nuts, drizzled with balsamic Vinaigrette.
Two Four-Ounce Tenders in a Red Wine Reduction Sauce, Served with Potatoes du Jour and Seasonal Vegetables.
Two Three-Ounce Blackened Colorado Lamb Chops Served with Potatoes du Jour and a Mint-Jalapeno Sauce.
Bronzed Duck Breast in the Chef's "New Orleans BBQ" Sauce, Served with Wild Rice and Seasonal Vegetables.
Filet of Fresh Atlantic Salmon in a Seafood Buttercream Sauce, with Roasted Garlic Mashed Potatoes and Seasonal Vegetables.
House-made Chowder influenced by Cajun Maque Choux: Fresh Yellow Corn, Roasted Red Bell Peppers & Mushrooms; served with Shrimp, Crabmeat, Oysters & Crawfish.
Fresh Louisiana Drum, Shrimp, Crawfish, Crabmeat, Oysters and Mussels Prepared in a Sauce of White Wine, Seafood Stock, Dijon, and Tomatoes with French Bread.
Crêpe filled with spinach, tomatoes, crabmeat and goat cheese.
Oysters, Tasso, Tomato, Jalapeno, Penne Rigate tossed in a rich Romano, Parmesan and Cream Sauce.