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, Bacon, Smoky Black-Eyed Peas, Green Remoulade

Oysters Three Ways: Poached in Double Cream, 

Crispy Fried and Oyster Dressing in Vol-au-vent

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

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

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 Thigh, Fresh Peas, Mushrooms, Potatoes, Tasso with Chicken Jus and Blackened Cornbread

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

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

Fire-Grilled with Smoked Boudin Dirty Rice and Chicory Sugarcane Glaze

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

Choice of Either Almond Brown Butter Meuniere or Creole Court-Bouillon with Popcorn Rice and Charred Lemon