DINNER MENU

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Crisp Romaine Lettuce, Shaved Parmesan Cheese, Herbed Croûtons, Roasted Garlic

Mixed Chicory Greens, Cherry Tomatoes, 

Shaved Mirliton, Candied Pecans, Sugarcane Vinaigrette

Oyster Three Ways: Poached in Double Cream, Crispy Fried, and Oyster Dressing in Vol-au-vent

 Louisiana Crawfish Tails with Remoulade Butter, Crispy Fried Green Tomatoes, Okra and Corn Chow-Chow  

 Slow Braised in Brown Gravy and Caramelized Onions with Homemade Potato Salad  

 Paroisse de Vermillion Inspired with Louisiana Popcorn Rice 

Breaux Bridge Crawfish Tails in Melted Butter, Holy Trinity and Garlic with Brown Roux and Steamed Louisiana Popcorn Rice

Black Angus Short Ribs Braised in Red Wine, 

Roasted Trinity and Garlic with Whipped Potatoes

Lump Crab Meat Dressing, Herbed Breadcrumbs, Mixed Greens with Creole Ravigote

Crispy Skin-On Chicken Thigh, Fresh Peas, Mushrooms, Potatoes, Tasso with Chicken Jus and Blackened Cornbread

Chargrilled ½ Pound Louisiana Beef, Shredded Cheddar, Lettuce, Tomato, Pickles on Toasted Brioche Bun with House-Made Steak Sauce

U-10 Diver Scallops, Cracked Corn Grits, Broccoli Rabe

with Nola Bordelaise, Hot Chili Oil and Toasted Herb Bread

Crumbs

8oz Creole Seasoned Black Angus Filet with Crispy

Oysters, Oyster Dressing, Grilled Eggplant and Herbed

Garlic Butter

Our Chef Team's Hand-Picked Selection of Local Fish Served with Traditional Creole Inspirations

Double Cut Duroc Pork Chop, Creole Yakamein Broth,

Hard Boiled Egg and Green Onions with Bucatini Pasta