Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese and croutons.

Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette.

Pan-seared tuna atop mixed baby greens, tossed in orange cardamom dressing with haricots verts, red bliss potatoes, sweet onion, and fried capers.

Served with a charred corn-tasso relish and a garlic mashed potato puree.

Goat cheese filled crepes topped with fresh Louisiana crawfish in a buttery cream sauce of chardonnay, onion, tomato and bell pepper.

Wood-grilled chicken breast, egg, red onion, bacon, tomato, cheddar cheese, and avocado, tossed with romaine lettuce and an herb vinaigrette.

House-made boudin patties and buttermilk biscuit with poached eggs, classic Hollandaise, Brabant potatoes, and haricot verts.

Brabant potatoes, onions, bell peppers, chaurice sausage and duck, topped with 2 poached eggs and hollandaise.

3 egg omelet of bacon, spinach, and Manchego cheese, topped with a choron sauce, served with Brabant potatoes and a house-made buttermilk biscuit.

Gulf shrimp simmered in an Abita Amber BBQ sauce and Southern-style grits.

A flavorful tikka masala curry served with popcorn rice, warm flatbread, and cucumber raita.

Roasted new potatoes, sauteed spinach, dill and red onion laced in a Crystal hot sauce butter.

Pan sauteed with oven roasted pecans and a Louisiana crawfish relish, laced with a lemon-butter sauce.

Dressed with lettuce, tomatoes on French bread with house-made tartar sauce and french fries.

Come with New Orleans red beans and rice, served with a cornbread muffin.

Come with mashed potatoes, haricots verts and Bearnaise sauce.

Gulf oysters topped with a shrimp and mushroom bechamel, finished with Parmesan bread crumbs.

Goat cheese filled crepes topped with fresh Louisiana crawfish in a buttery sauce of chardonnay, onion, tomato, bell pepper.

Served with a charred corn-tasso (pork) relish and a garlic mashed potato puree.

Gorgonzola and prosciutto terrine, honeyed pecans, crispy prosciutto and slices of tart green apple.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese and croutons.

Tossed with crisp apple, shaved fennel, feta cheese, and a sugar cane-citrus vinaigrette.

Sauteed shrimp and jumbo lump crab meat with haricots verts, mixed greens and lime-mango vinaigrette.

Tossed with baby arugula in a sherry vinaigrette, with shiitake mushrooms, blackberries, tomato and basil, topped with shaved Parmesan cheese.

Baby mixed greens tossed in a Creole mustard vinaigrette with watermelon radish, fried chickpeas, shallots and shaved Parmesan cheese.

House-made boudin patties and buttermilk biscuit with poached eggs, classic hollandaise, Brabant potatoes, and haricots verts.

Brabant potatoes, onions, bell peppers, choice sausage and duck topped with 2 poached eggs and hollandaise sauce.

Gulf shrimp simmered in a tomato creole sauce with Louisiana popcorn rice.

Served with oven-roasted pecans and a Louisiana crawfish relish, topped with lemon-butter sauce.

Served with roasted new potatoes, sauteed spinach, dill and red onion, laced in a Crystal hot sauce butter.

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette.

Spinach, cremini mushrooms, tomato, and red onion, sauteed with rotini pasta and a Parmesan cream sauce.

Dressed on French bread with housemade tartar sauce, and french fries.

Dressed on French bread with housemade tartar sauce, and french fries.

Linguine tossed in a spicy red sauce with arugula, red onion and topped with a grilled chicken breast.

A flavorful tikka masala curry served with Louisiana popcorn rice, warm flatbread, and cucumber raita.

Wood-grilled burger topped with Gruyere cheese, applewood smoked bacon, and red onion marmalade on a pretzel bun. Served with french fries.

Come with mashed potatoes, haricots verts and Bearnaise sauce.

Come with New Orleans red beans and rice, served with a cornbread muffin.

Served with court bouillon sauce, Louisiana popcorn rice and sauteed jumbo lump crab meat.

Pan seared marinated duck breast served with duck confit-andouille jambalaya, Southern green beans.

A flavorful tikka masala curry served with popcorn rice, warm flat bread and cucumber raita.

Served with wild mushroom and English pea risotto, brown butter vinaigrette and toasted pistachios.

Served with smashed red potatoes, wilted spinach, blue cheese bruschetta and red wine demi-glace.

Served with wilted spinach and leeks, finished with a charred tomato vinaigrette.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese.

Tossed with crisp apple, shaved fennel, feta cheeseand a sugar cane-citrus vinaigrette.

Shrimp Creole and andouille stuffing, baked and served with a roasted Creole tomato sauce.

Served with roasted new potatoes, sauteed spinach, dill and red onions, laced in a Crystal hot sauce butter.

Simmered in a rich roux-based sauce with bell pepper, onion, and celery over Louisiana popcorn rice.

Come with New Orleans red beans and Louisiana popcorn rice served with a cornbread muffin.

Baby mixed greens tossed in a Creole mustard vinaigrette with watermelon radish, fried chickpeas, shallots and shaved Parmesan cheese.

Served with roasted new potatoes, dill and red onions, laced with a Crystal hot sauce butter.

Baby mixed greens tossed in a Creole mustard vinaigrette with watermelon radish, shallots and shaved Parmesan cheese.

Come with New Orleans red beans and Louisiana popcorn rice.

Louisiana Gulf shrimp, green tomato relish, baby greens and remoulade sauce.

Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese.

Sauteed shrimp and jumbo lump crab with haricots verts, mixed greens and a lime-mango vinaigrette.

Wood-grilled chicken breast, egg, red onion, bacon, tomato, cheddar cheese, and avocado tossed with romaine lettuce and an herb vinaigrette.

Come with shiitake mushrooms, blackberries, tomato and basil, tossed with baby arugula in a sherry vinaigrette and topped with shaved Parmesan cheese.

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette.

Served with roasted new potatoes, dill and red onions, laced with a crystal hot sauce butter.

A flavorful tikka masala curry served with popcorn rice and cucumber raita.

Come with New Orleans red beans and Louisiana popcorn rice.

Come with mashed potatoes, haricots verts and Bearnaise sauce.

Includes choice of appetizer, entree, and dessert.

With lemon butter sauce.

Potato gnocchi tossed with diavolo sauce and topped with jumbo gulf shrimp.

Served with a charred corn-tasso (pork) relish and a garlic mashed potato puree.

Served with herb cream, arugula and blistered grape tomatoes.

Gulf shrimp salad, tomato-bacon jam, arugula and a sauce remoulade.

Tender pork belly topped with an apple and roasted beet compote and Creole mustard vinaigrette.

Tossed with crisp apple, shaved fennel, feta cheeseand a sugar cane-citrus vinaigrette.

Baby beets served with frisee and arugula, tossed in a balsamic vinaigrette with cucumber, toasted walnutsand goat cheese cream.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese, and croutons.

With creme anglaise and raspberry coulis.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion, manchego cheese, and croutons.

Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette.

Baby beets served with fries and arugula, tossed in a balsamic vinaigrette with cucumber, toasted walnuts and goat cheese cream.

Old fashioned carrot cake layers with creole cream cheese ice cream served with fresh pineapple cream.

New York style key lime cheesecake with Louisiana strawberry chutney.

Layers of angel food cake, peanut butter mousse and devil's food cake covered with dark chocolate ganache, served with dulce de leche ice cream.

Served with creme anglais and raspberry coulis.

With candied pecans and rum sauce.

Come with lemon butter sauce.

Served with wild mushroom and English pea risotto, brown butter vinaigrette, and toasted pistachios.

Served with court bouillon sauce, Louisiana popcorn rice and sauteed jumbo lump crab meat.

Served with wilted spinach and leeks, finished with a charred tomato vinaigrette.

A flavorful tikka masala curry served with Louisiana popcorn rice, warm flat bread and cucumber raita.

Pan-seared marinated duck breast served with duck confit-andouille jambalaya, Southern green beans.

Served with smashed red potatoes, wilted spinach, blue cheese bruschetta and red wine demi-glace.

Sauteed Louisiana shrimp with a fennel - herb saint cream sauce.

Louisiana gulf shrimp, green tomato relish, baby greensand remoulade sauce.

Louisiana Gulf shrimp, green tomato relish, baby greens and remoulade sauce.

Sauteed Louisiana shrimp with a fennel-Herbsaint cream sauce.

Mixed baby greens tossed in a pomegranate vinaigrette with shaved sweet onion and manchego cheese.

Tossed with crisp apple, shaved fennel, feta cheese and a sugar cane-citrus vinaigrette.

Slow-cooked stone-ground grits topped with Louisiana Gulf shrimp, leeks and smoked tomato butter sauce.

Served with wilted spinach, leeks and finished with a charred tomato vinaigrette.

Flavorful tikka masala curry served with popcorn rice and cucumber raita.

Wood-grilled and topped with a Louisiana sugar cane apple glaze, served with pecan candied sweet potatoes and southern style greens.

Served with smashed red potatoes, wilted spinach and red wine demi-glace.

Come with creme Anglaise and raspberry coulis.

Southern-style tart with white chocolate and brandy milk punch mousse and creme Anglaise.

Served with creme Anglaise and raspberry coulis.

Come with candied pecans and rum sauce.