Tableau

Served over a chiffonade of iceberg lettuce with hard-boiled egg

Broiled bacon-wrapped gulf oysters sprinkled with panko bread crumbs skewered on rosemary sprigs with a roasted garlic beurre blanc

Masa fried oysters served with choron sauce

Local jumbo lump crabmeat tossed in a lemon-green onion aioli, served on a chiffonade of iceberg lettuce with fried capers

Chef's Selection

Demi portion of crabmeat ravigote, shrimp remoulade and truffled crab fingers

Full portion of crabmeat ravigote, shrimp remoulade, truffled crab fingers and oysters en brochette

Local crab claws marinated and chilled in a white truffle vinaigrette

Bourgogne snails baked with lemon parsley butter, roasted garlic and topped with puff pastry

Dusted with creole powdered sugar

Classic creole soup enriched with sherry and lemon

Shrimp, oysters, and crabmeat simmered with eggplant over popcorn rice

Chappapeela Farms duck and local andouille served with popcorn rice

Caramelized sweet onions with veal stock and andouille, spiked with local beer and topped with a gruyere crouton

Sliced tomato, shaved red onion and apple-wood smoked bacon served with a creamy creole dressing

Frisée lettuce garnished with bacon, crispy fingerling potatoes, caramelized onions and topped with a poached egg

Romaine and iceberg lettuce topped with tomato, red onion, hearts of palm, and cucumber, drizzled with a lemon-tarragon dijon vinaigrette

Chilled asparagus topped with jumbo lump crabmeat ravigote, boiled shrimp and sliced tomato, dressed with a lemon-tarragon dijon vinaigrette

Spinach, celery, pecans, shaved red onions, and seasonal fruit tossed with a sherry-cane vinaigrette and set aside a square of St. Agur bleu cheese

Poached eggs and sautéed ham set atop a toasted house-made english muffin with lemon hollandaise and masa-fried gulf oysters

Poached eggs and grilled beef medallions set atop a grilled tomato, drizzled with a red wine hollandaise and garnished with masa-fried gulf oysters

Artichoke hearts topped with crab boiled poached eggs and flash fried white anchovy filets topped with lemon hollandaise over creamed spinach, garnished with masa-fried gulf oysters

Fresh local fish dusted with seasoned flour, pan sauteéd and served in the style of your choice

Jumbo gulf shrimp in a new orleans style bbq sauce spiked with local beer and served over stone ground chévre grits

Traditional new orleans seafood stew with gulf fish, shrimp, oysters and crabmeat simmered in a rich creole broth, served with louisiana popcorn rice

Grilled with creole spices and topped with sauce béarnaise

22 oz. bone-in rib-eye grilled with creole butter and served with roasted bone marrow and red wine bordelaise

12 oz. house-cut chop grilled and brushed with creole butter and finished with sauce foyot

Panko-crusted baby veal scaloppini drizzled with beurre noisette

Two 3oz. tournedos grilled and set atop toasted croutons, topped with seared foie gras and marchands de vin

Two run farm local lamb, grilled and finished with a new orleans style bbq sauce of lemon, worcestershire, rosemary and local beer

Herb roasted chicken breast and crispy boneless thigh served with potatoes tableau and topped with sauce béarnaise and chicken demi glace

Crispy seared breast and braised thigh served with bourbon-cherry duck jus

Jumbo gulf shrimp, roasted mushrooms, garlic and green onion

Gulf oysters poached in creole bordelaise with butter, garlic and green onion

Jumbo lump crabmeat, artichoke hearts, minced garlic and green onions

Fingerling potatoes fried crispy and tossed with caramelized onion, garlic, and parsley

Flavored with thyme and chevre

Fingerling potatoes fried crispy and tossed with julienne ham, garlic, petite pois, roasted mushrooms and caramelized onion, seasoned with creole spices

Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic

Traditional custard infused with vanilla beans and topped with caramelized sugar

Brown sugar and pecans baked into a biscuit bread pudding with vanilla bean ice cream and butterscotch sauce

With pecan chocolate cream, bruleed bananas and a banana anglaise

With dolce de leche filling, fresh berries and chantilly cream

Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic

Traditional custard infused with vanilla beans and topped with caramelized sugar

Pecan filling baked into a puff pastry with brown butter ice cream

Dark chocolate custard infused with cayenne pepper, topped with housemade marshmallow fluff and caramelized cocoa nibs

A rustic cajun sweet dough baked with a vanilla custard, with old new orleans spiced rum caramel sauce

A trio of warm molten chocolate cakes with creole cream cheese ice cream and cherry-red wine reduction

Salted caramel ice cream, vanilla bean, selection of the day, seasonal sorbet