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

Crispy Gulf Oysters, Bibb Lettuce, French Dressing, Bacon, Black-Eyed Peas, Green Remoulade

Oysters Three Ways: Poached in Double Cream, 

Crispy Fried and Oyster Dressing in Vol-au-vent

Seared Gulf Shrimp, Remoulade Butter, Fried Green Tomatoes, Okra Corn Chow Chow

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

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

Paroisse de Vermillion Inspired 

with Louisiana Popcorn Rice

Gulf Shrimp Smothered in Melted Butter, Holy Trinity, Garlic and Tomatoes with Brown Roux and Steamed Louisiana Popcorn Rice

44 Farms Short Ribs Braised in Red Wine, 

Roasted Trinity and Garlic with Whipped Potatoes

Crispy Skin-On Chicken Thighs with Gulf Shrimp,

Stewed Corn, Tomatoes, Holy Trinity and Garlic

8oz Filet with Granny’s Artichoke Boullette,

Lyonnaise Potatoes, Marchand de Vin

Crispy Seared Duck Breast, Root Beer Braised Pork Belly, Jalapeño Creole Cream Cheese, with Satsuma Glaze and Fried Duck Skin

Chargrilled ½ Pound Ground Chuck, Shredded Cheddar, Butter Lettuce, Tomato, Pickles on Toasted Brioche Bun with Bourbon Mayo

Fire-Grilled with Smashed New Potatoes,

Creole Choucroute Garni, Sugarcane Glaze

Local Fish, Shrimp, and Jumbo Lump Crab in

Seafood Tomato Sauce with Popcorn Rice and

Charred Lemon

Deep Fried Gulf Fish, Smothered Green Beans,

Almond Brown Butter Meunière