Crostinis topped with imported cheeses and herbs, then baked. "The original sauceless, crustless pizza".

A stack of crisp fried eggplant medallions, layered with Pecorino Romano cheese and spicy marinara.

Come with fresh mushrooms, served simmering in garlic butter laced with white wine and brandy.

Louisiana lump crabmeat baked in a delicate cheese sauce. "A new Orleans classic".

Large gulf shrimp, boiled and served with a classical creole remoulade sauce.

Flash fried in a seasoned corn flour with creole remoulade sauce.

Thin sliced norwegian smoked salmon, garnished with capers, red onion, herbed cream cheese and extra virgin olive oil.

Wild caught catfish chips. Lightly fried in a seasoned com flour with remoulade sauce.

Shrimp, crabmeat, oysters, okra. File and rice in this new Orleans favorite.

Louisiana jumbo lump crabmeat, marinated in vinaigrette dressing, on a bed of Boston lettuce. Add avocado for an additional charge.

Crisp romaine tossed in a classical Caesar dressing. Finished with Parmesan and croutons. Add anchovies for an additional charge.

Avocado 1/2 stuffed with marinated hearts of palm and artichoke on mixed greens, topped with asparagus, red onion and vinaigrette dressing. Add lump crabmeat for an additional charge.

Iceberg wedge topped with blue cheese dressing and red onion. Add bacon for an additional charge.

Seasonal mixed greens and tomato, with your choice of dressing.

Sauteed and topped with lump crabmeat, mushrooms and a beurre blanc sauce.

Fresh fish fillet, pan sauteed and topped with lump crabmeat, mushrooms and a beurre blanc sauce.

Jumbo shrimp, dusted with flour, sauteed with mushrooms.

Lightly battered and served with our own tartar sauce.

Louisiana lump crabmeat baked in a delicate cheese sauce.

Pepper encrusted, soy marinated and seared. Topped with lemon caper butter.

14 oz.

14 oz.

24 oz. For 1 or 2.

Add cheddar cheese, bacon for an additional charge.