Poached gulf shrimp, white remoulade, hard-boiled egg, fried green tomato and green tomato relish.

Gulf crab fingers, chilled truffle vinaigrette and leidenheimer pistolette.

Parmesan herb crust, red onion marmalade and crostini.

Gulf oysters, shrimp, bacon, mushroom dressing, truffle oil and garlic bread.

Sauteed gulf shrimp, crystal honey-butter sauce and mirliton slaw.

Jumbo lump crabmeat, celery root, lemon aïoli, compressed cucumber, dill and lavash.

Sage brown butter, parmigiano-reggiano and pecans.

Pork and pistachio terrine, duck liver mousse, dijon vinaigrette, cornichons, radishes, butter and crostini.

Crabmeat ravigote, shrimp remoulade, truffled crab claws and oysters maison.

Crabmeat ravigote, shrimp remoulade, truffled crab claws and fried oysters with roasted garlic butter.

6 oz. prime filet and potato gratin.

6 oz. prime filet and potato gratin.

6 oz. prime filet and potato gratin.

Sweet potato gratin, roasted brussels sprouts, bacon vinaigrette and sugarcane glaze.

Creole mustard, fine herbs, natural jus, English mint sauce and brown butter radishes.

Herb-roasted chicken breast, crispy thigh, potatoes tableau, bearnaise and chicken demi-glace.

Citrus gastrique, dried fruit couscous and charred broccolini.

Frisee salad, fingerling potatoes, blue crab butter sauce and white truffle oil.

Celery root puree, remoulade and louisiana citrus butter sauce.

Jumbo gulf shrimp, new orleans BBQ sauce, abita amber beer, stone-ground grits and French bread.

Savory parmesan broth, tuscan herbs and truffle oil.

Madeira and gruyere.

Red oak and butter lettuces, toasted almonds, gruyere, grape tomatoes, shaved sweet onion and honey-creme fraiche dressing.

Romaine hearts, French bread croutons and pecorino romano.

Iceberg lettuce, scallions, chopped egg, bacon and creamy bleu cheese vinaigrette.

Roasted, shaved, and pickled beets, burrata, shaved fennel, citrus and white balsamic vinaigrette.

Jumbo gulf shrimp, roasted mushrooms and garlic.

Gulf oysters, creole bordelaise and garlic.

Jumbo lump crabmeat, artichoke hearts and garlic.

Poached gulf shrimp, white remoulade, hard-boiled egg, fried green tomato and green tomato relish.

Gulf crab fingers, chilled truffle vinaigrette and leidenheimer pistolette.

Gulf oysters, shrimp, bacon, mushroom dressing, truffle oil and garlic bread.

Parmesan herb crust, red onion marmalade and crostini.

Sauteed gulf shrimp, crystal honey-butter sauce and mirliton slaw.

Jumbo lump crabmeat, celery root, lemon aioli, compressed cucumber, dill and lavash.

Crabmeat ravigote, shrimp remoulade and truffled crab fingers.

Crabmeat ravigote, shrimp remoulade, truffled crab claws and fried oysters with roasted garlic butter.

Classic creole soup enriched with sherry and lemon.

Madeira and gruyere.

Red oak and butter lettuces, toasted almonds, Gruyere, grape tomatoes, shaved sweet onion and honey-creme fraiche dressing.

Romaine hearts, french bread croutons and pecorino romano.

Iceberg lettuce, scallions, chopped egg, bacon and creamy bleu cheese vinaigrette.

Buttermilk biscuit, shaved tasso, poached eggs, pepper jelly and hollandaise.

Pork shoulder, poached eggs, cornbread and tabasco chipotle hollandaise.

Fried round steak, red eye gravy, fontina grits and fried egg.

Pan-seared veal scaloppini, madeira-mushroom sauce and fontina grits.

8 oz. ground chuck burger, cheddar, pommes frites, brioche bun, lettuce, tomato, onion and pickles.

Herb-roasted chicken breast, potatoes tableau, sunny side up egg and sauce bearnaise.

Paneed alligator, smoked seafood mousse, crispy cabbage slaw and brioche bun.

Gulf shrimp, new orleans style BBQ sauce with abita amber beer and stone-ground grits.

Frisee salad, fingerling potatoes, blue crab butter sauce and white truffle oil.

Corn tortilla, black beans, creole tomato salsa, cotija cheese, avocado, cilantro, fried eggs and crispy plantain chip.

Roasted, shaved, and pickled beets, burrata, shaved fennel, citrus and white balsamic vinaigrette.

Cream cheese and ricotta filling, fresh berries, citrus curd and grand marnier gastrique.

Rustic cajun sweet dough, vanilla custard and old new orleans rum caramel sauce.

Layered spiced cake, whipped cream cheese, carrot jam and candied pecans.

Apple filling, buttermilk biscuit, salted caramel sauce and rosemary ice cream.

Dark chocolate mousse, pistachio mousse and toasted sesame seed brittle.

Traditional custard and caramelized sugar.

Seasonal fruit coulis.

Salted caramel, vanilla bean, ice cream du jour and seasonal sorbet.

Poached gulf shrimp, white remoulade, hard-boiled egg, fried green tomato and green tomato relish.

Sage brown butter, parmigiano reggiano and pecans.

Gulf crab fingers, chilled truffle vinaigrette and leidenheimer pistolette.

Sauteed gulf shrimp, crystal honey-butter sauce and mirliton slaw.

Gulf oysters, shrimp, bacon, mushroom dressing, truffle oil and garlic bread.

Jumbo lump crabmeat, lemon aïoli, compressed cucumber, celery root, dill and lavash.

Parmesan herb crust, red onion marmalade and crostini.

Pork and pistachio terrine, duck liver mousse, dijon vinaigrette, cornichons, radishes, butter and crostini.

Artisan cheeses, fruit preserves, candied spiced pecans, local honeycomb and crostini.

Gruyere and madeira.

Red oak and butter lettuces, toasted almonds, gruyere, grape tomatoes, shaved sweet onion and honey-creme fraiche dressing.

Romaine hearts, french bread croutons and pecorino romano.

Iceberg wedge, green onions, chopped egg, bacon and creamy blue cheese vinaigrette.

6 oz. prime filet and potato gratin tarragon Hollandaise.

Frisee salad, fingerling potatoes, blue crab butter sauce and white truffle oil.

Herb-roasted chicken breast, crispy boneless thigh, potatoes tableau, bearnaise and chicken demi-glace.

Jumbo gulf shrimp, new orleans style bbq sauce, abita amber beer, stone-ground grits and french bread.

8 oz. ground chuck burger, cheddar, pommes frites, brioche bun, lettuce, tomato, onion and house pickles.

Twin petit filets, creole butter, lyonnaise potatoes and balsamic bordelaise.

Roasted chicken breast, potatoes tableau, chicken demi and bearnaise sauce.

Fingerling potato salad, frisee and blue crab butter sauce.

Poached egg and sauteed ham on housemade English muffin with lemon Hollandaise.

Brioche bread soaked in vanilla custard and grilled, served with fresh berries and maple syrup.