rabbit, duck liver & smoked pheasant pate stuffed with hard cooked egg served with toasts, pumpkin seed oil, bread & butter pickles, and creole mustard

3 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce

3 oysters wrapped in bacon, lightly battered and flash fried, served with a house made remoulade sauce

flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce

a new orleans classic soup with shrimp, crab, crawfish, spicy andouille sausage, and okra in a dark roux

southern snapping turtle in a rich brown roux topped with hard cooked egg and drizzled with sherry table side

great hill blue cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette

romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese

grilled chicken breast atop our caesar salad

oysters en brochette atop our caesar salad

mixed greens in a light creole mustard vinaigrette and crumbled egg

fried soft shell crab with jalapeno tartar sauce

grilled breast of chicken with andouille sausage mayonnaise

farm raised catfish filet in a corn flour batter, flash-fried, and served with jalapeno tartar sauce

fried shrimp served with remoulade spread

fried Louisiana gulf oysters in a cornmeal batter, with remoulade

bacon wrapped oysters, lightly fried, and served with remoulade spread

grilled spicy andouille sausage with garlic mayonnaise and creole mustard

a cup of seafood gumbo, a cup of red beans & rice, and a cup of spicy cajun jambalaya

with your choice of grilled chicken or spicy andouille sausage

a spicy louisiana classic rice dish of smoked chicken, andouille sausage, and tasso with caramelized onions, celery, and bell pepper. served with sauce piquant

a combination with flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce, & crawfish etouffee served with rice

pan blackened catfish brushed with dijon. laced with hollandaise, sprinkled with toasted almonds, served with potatoes, and vegetables

crawfish smothered in a light creole roux, served with rice

our version of a new orleans classic of sautéed shrimp in a light creole tomato sauce with fresh spinach, served with rice

farm raised catfish fried in a corn-flour batter. served atop jalapeno tartar sauce and laced with a ribbon of hollandaise. served with potatoes & vegetables

green onion-pepper corn grits with wild mushroom ratatouille and grilled squash

gulf shrimp served with rice in a special new orleans style ""barbeque"" of worcestershire, black pepper, butter, a splash of white wine and lemon

french blue served with seasoned pecans and pear slices.

a domestic cow's milk served with dried fruit compote.

aged british cheddar with house made pepper jelly

available before 6:00 and seatings after 9:00 on fridays & saturdays available all night 0n tuesday, wednesday, & thursday

3 jumbo gulf shrimp flash fried, served with an orange marmalade horseradish sauce.

3 oysters wrapped in bacon, lightly battered and flash fried, served with a house made remoulade sauce

extra large louisiana gulf head-on shrimp served with rice in a special ""barbeque"" of butter worcestershire, garlic, and black pepper, with a splash of white wine and lemon.

flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce

a slice of rich pate served with pickled beets, whole grain mustard, pumpkin seed oil and garlic toast

louisiana gulf oyster with a splash of bloody mary mix and our house made jalapeno vodka

a savory blend of shrimp, crawfish, & crab pate with creole spices, served with garlic toast

lightly grilled asparagus spears topped with saffron lemon aioli.

a new orleans classic with shrimp, crab, andouille sausage, and okra in a dark roux

romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese.

mixed greens tossed in aged balsamic vinaigrette, with great hills bleu cheese, toasted pecans, and pears

mixed greens in a creole mustard vinaigrette and crumbled egg

lightly blackened drum (aka redfish) brushed with dijon and laced with a ribbon of hollandaise, sprinkled with toasted almonds, served with potatoes and vegetables

chicken breast simmered in a traditional cajun corn stew and served with smoked tomato green onion relish

our version of a new orleans classic, shrimp stewed in a creole tomato sauce with baby squash and fresh spinach. served with white rice.

sautéed jumbo shrimp atop our shrimp, crab, and crawfish stuffing, laced with smoked tomato beurre blanc, served with rice

usda prime filet of new york au poivre served with andouille-morbiere cheese au gratin potato and a peychaud bitters bordelaise sauce.

shrimp, smoked duck, and andouille sausage with red and green bell peppers in a rich duck essence, tossed with pasta

a combination plate with flash fried soft shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce, & crawfish etouffee with rice.

farm raised catfish fried in a corn-flour batter with potatoes, hollandaise, and jalapeno tartar sauce

grilled double cut pork chop with rye whiskey-steens cane syrup glaze and pecan cornbread pudding

please ask for today's selection

our own recipe combining crème brule custard and bread pudding, with a white chocolate frangelico sauce and toasted pecans

baked with a layer of cream cheese filling and topped with whipped cream

a chocolate covered pretzel crust topped with chocolate mousse and served with raspberry salsa and fudge sauce

an old south tradition. house made moist yellow cake with cream cheese layer finished with saffron-lemon sauce and whipped cream

fresh oregon berries served with liquored cream. nice and simple

shrimp and crawfish in a light tomato cream sauce with mushrooms, tossed with pasta

farm raised catfish fried in a corn-flour batter. served atop jalapeno tartar sauce and laced with a ribbon of hollandaise. served with potatoes and vegetable

a new orleans classic cooked with ham hocks, served with your choice of grilled chicken or andouille sausage

a spicy dish of smoked chicken & duck, andouille sausage, and tasso with caramelized onions, celery, and bell pepper. served with rice and sauce piquant

our version of a new orleans classic, stewed shrimp in a creole tomato sauce with baby squash and fresh spinach, served with rice

louisiana farm raised catfish brushed with creole seasoning. served with potatoes and vegetables

a cup of seafood gumbo, a cup of red beans & rice, and a cup of spicy cajun jambalaya

please ask for today's selection

four large louisiana gulf head-on shrimp in a special ""barbeque"" of butter, worcestershire, garlic, and black pepper, with a splash of white wine and lemon

house-made jalapeno vodka with a splash of bloody mary mix and a fresh louisiana gulf oyster

a savory blend of shrimp, crawfish & crab pate with creole spices, served with toasted french bread

slice of rich pate served with pickled beets, pumpkin seed oil, whole grain mustard, and garlic toast

4 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce

3 oysters wrapped in bacon, lightly battered and flash fried, served with a housemade remoulade sauce

flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce

lightly grilled asparagus spears with a saffron aioli and balsamic vinegar

a new orleans classic soup with shrimp, crab, crawfish, andouille sausage, and okra in a dark roux

great hill bleu cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette

romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese

mixed greens in a light creole mustard vinaigrette and crumbled egg

sautéed jumbo shrimp with our shrimp and crawfish dressing, laced with smoked tomato beurre blanc

usda prime filet of new york au poivre served with andouille-morbiere au gratin potato and a peychaud bitters bordelaise sauce.

grilled double cut pork chop with rye whiskey-steens cane syrup glaze and pecan cornbread pudding

extra large louisiana gulf head-on shrimp served with rice in a special ""barbeque"" of butter, worcestershire, garlic, and black pepper, with a splash of white wine and lemon

our own recipe combining crème brule custard and bread pudding, with a white chocolate frangelico sauce and toasted pecans

baked with a layer of cream cheese filling and topped with whipped cream

a chocolate covered pretzel crust topped with chocolate mousse, raspberry salsa, & fudge sauce.

an old south favorite. house made moist yellow cake with cream cheese layered with a saffron lemon sauce and whipped cream

fresh local seasonal berries with liquor flavored cream.

thick slice fried tomato served with grilled asparagus & soft poached eggs with english muffin and mustard hollandaise

grilled andouille sausage served with soft poached eggs on english muffin topped with hollandaise

filet of blackened catfish served with soft poached eggs on english muffin topped with crawfish etouffee

boudin sausage patties & poached soft eggs served on top of english muffin with red bean purée and topped with creole mustard hollandaise

ask your server for today's selection

smoked chicken & duck, andouille sausage, and tasso with caramelized onions, celery, and bell pepper served in a deep dish egg casserole with sauce piquant

house brined pork loin grilled, then brushed with cane syrup and served with eggs any style & bleu cheese-pecan grits

house made beignets and a giant corn bread muffin served with warm cane syrup and butter

rabbit, duck liver & smoked pheasant pate stuffed with hard cooked egg served with toasts, pumpkin seed oil, bread & butter pickles, and creole mustard

3 jumbo gulf shrimp, lightly battered and flash fried, served with an orange marmalade horseradish sauce

fourme d'ambert cheese, toasted pecans, and pears atop mixed greens tossed in aged balsamic vinaigrette

louisiana gulf oysters wrapped in bacon, lightly battered and flash fried, served with house made remoulade sauce

flash fried soft-shell crab with a ribbon of hollandaise, atop jalapeno tartar sauce

romaine lettuce in a rich garlic caesar dressing with croutons and parmesan cheese

with grilled chicken

with grilled shrimp

a new orleans classic soup with shrimp, crab, crawfish, andouille sausage, and okra in a dark roux

southern snapping turtle in a rich brown roux topped with hard cooked egg and drizzled with sherry table side

our version of a new orleans classic, shrimp stewed in a creole tomato sauce with fresh spinach. served with white rice

gulf shrimp served with rice in a special new orleans style ""barbeque"" of worcestershire, black pepper, butter, a splash of white wine and lemon

blackened ribeye served with two eggs any style, breakfast potatoes and hollandaise