DINNER MENU

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

Mixed Chicory Greens, Local Citrus Segments, Candied Pecans, Champagne Vinaigrette

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

Bucatini Pasta with Old School New Orleans Red Gravy

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

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

Capers, Black Truffle, Black Garlic, Cured Egg Yolk with Toasted Ciabatta

Paroisse de Vermillion Inspired with Louisiana Popcorn Rice 

Black Angus Short Ribs Braised in Red Wine, 

Roasted Trinity and Garlic with Whipped Potatoes

Lemon, Garlic, Spicy Mustard, Stone Ground Grits with Toasted French Bread

Pan Roasted Chicken Breast, Pearl Onions, Mushrooms, Potatoes, Bacon Lardons with Chicken Jus

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

U-10 Diver Scallops, Confit Duck and Blackberry Crépinette, Sweet Potato Purée, Spiced Pecans with Chicory Green Salad

Double Cut Duroc Pork Chop, Italian Bread Crumbs, New Crop White Bean Cassoulet

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 Ingredients Served with Traditional Creole Inspirations