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

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 Filet with Granny’s Artichoke Boullette,

Lyonnaise Potatoes, Marchand de Vin

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