No cuisines specified
Served on arugula with walnut and oranges.
Shrimp sauteed in butter, garlic and red pepper flackes.
Crawfisj tails in a thin pancake with tassi cream.
With sun dried tomato cream cheese, capers, onion and crostini.
Choice of shooter served with cocktail sauce or mignonette and house made crackers.
Ask you server for today's selection. Per once market value.
Pan server with roasted corn in shallot cream.
Moroccan spice rubbed pork belly cooked sous vide with watercress. Molasses and plum glaze. Topped with red bell pepper and onion relish.
Helix snails in parsley and garlic butter with puff pastry.
House pimento cheese, select cheeses, charcuterie and grilled French bread.
Cream and brie.
Add a cup of soup du jour to any entree salad - $3.
Belgian endive, mixed greens. Candied nut, mandarian orange, got cheese and raspberry vinaigrette.
Half heat of romaine, parmesan, croutons and classic dressing.
Add 6oz. chicken and salmon.
With tomato, crispy bacon and blue cheese dressing.
Assorted fresh greens, radish and alfalfa sprouts.
With sesame crunch, goat cheese, fresh berries and house made honey lavender dressing.
Chicken breast marinated in a chipotle sauce with garlic mashed potato and vegetable.
Hand trimmed fillet grilled, backened or sauteed with skillet potatoes and vegetable.
Sauteed diver sea scallops finished with a red bell pepper cream sauce, bacon and parsley. Served on linguine and fresh spinach with vegetable.
Roasted eggplant topped with polrnta cake, tomato slices, parmesan, sauteed mushroom's and onion, basil, mozzarella and capped with red bell pepper.
Seasonal roasted vegetables, quinoa and tahini sauce.
With andouille sausage, bell peppers, onions, celery and toamto. Served on bacon chipotle grits.
Linguini, pesto cream sauce, sauteed shrimp, garnished with chopped walnut and sriracha.
Cheese filled tortellini tossed with crawfish tails in tasso cream sauce or substitute grilled chicken.
Sauteed salmon, sea scallop, mussels and shrimpin a leek, garlic, tomato saffron and pernod broth wtih linguini.
Grilled atlantic salmon with sauteed peppers, onions and ravigote served on spinach.
Tender corn fed, center cut meats by linz filet with vegetables and choice of potatoes or rice.
Well marbled, generous cut from meats by linz, best grilled to medium, with vegetables and your choice of potatoes or rice.
Wild caugh u10 diver scallop.
Lump crabmeat with creamy ravigote dressing.
Baby portabellas and caramelized onions.
Seared duck liver foie gras.
claw and knuckle meats in sherry cream sauce.
12 oz. chop grilled till just done, with mint jalapeno glaze, vegetables and choice of potato or rice.
Bone in rib chop, pan seared then roasted till just done with vegetables and choice of potato or rice.
Marinated lamb prepared medium rare with vegetables and choice of potato or rice.
Pan seared and oven roasted orange glazed duck served with vegetables and choice of potato or rice.
Ask your server for details.
Served with berries and whipped cream.
Chilled white chocolate custard topped with whipped cream, caramel drizzel and white chocolate shavings.
Flourless chocolate cake on raspberry coulis with toffee crumbles, topped with choice of rice cream.
Flambeed tableside, served over vanilla ice cream.
Darkl chocolate crepe with ghiradelli chocolate mousse served with chocolate drizzle, white chocolate shavings and fresh berries.
New orleans style with bourbon praline sauce; a la made add 1.50.
Choice of vanilla, mint chocolate chip, coffee or rocky road
Menu for The Copper Door provided by Allmenus.com
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