| Hummus |
$6.00 |
Classic chick pea salad served with pita triangles. |
| Storyville Stack |
$5.00 |
Biscotte crackers layered with yellow beefsteak and red creole tomatoes, chevre; Kalamata and colossal olives, roasted red peppers, capers, olive oil, and basil. |
| Goat Cheese Dumplings |
$6.00 |
Fried Goat Cheese served on a bed of Fresh Spinach with Orange-Ginger Sauce. |
| Pommes Frites |
$7.00 |
Handcut Sweet and Russet Potatoes served with both Cilantro-Jalapeno and Tomato-Dill Aioli |
| Cheese Board |
$12.00 |
Daily Selection of Premium Cheeses served with Traditional Accompaniments. |
| Fried Green Tomato Napoleon |
$10.00 |
Triple stack of fried tomatoes layered with shrimp, Louisiana crawfish and crabmeat with a rich butter-cream sauce. |
| Mini Burgers (2) |
$10.00 |
Freshly Ground Black Angus Tenderloin served on Mini- Kaiser & Mini-Pumpkinseed Buns with Grilled Onions & Beemster Cheese; Aioli & Creole Mustard on the side |
| Crab Cakes |
$9.00 |
Fresh Louisiana jumbo lump crab meat topped with mango-papaya chutney. |
| House Salad |
$5.00 |
Mix of Sweet and Bitter Lettuces with Bell Peppers, Red Onions and Tomatoes. Choice of Ranch, Bleu Cheese, or Balsamic Vinaigrette. |
| Caprese Salad |
$7.00 |
Sliced Creole Tomatoes, Buffalo Mozzarella, and Basil with Balsamic Vinaigrette. |
| Endive Salad |
$8.00 |
Endive leaves filled with gorgonzola and pine nuts, drizzled with balsamic Vinaigrette. |
| BLACKENED FILET MIGNON |
$24.00 |
Two Four-Ounce Tenders in a Red Wine Reduction Sauce, Served with Potatoes du Jour and Seasonal Vegetables. |
| LAMB CHOPS |
$27.00 |
Two Three-Ounce Blackened Colorado Lamb Chops Served with Potatoes du Jour and a Mint-Jalapeno Sauce. |
| NEW ORLEANS BBQ DUCK |
$19.00 |
Bronzed Duck Breast in the Chefs New Orleans BBQ Sauce, Served with Wild Rice and Seasonal Vegetables. |
| BRONZED SALMON |
$22.00 |
Filet of Fresh Atlantic Salmon in a Seafood Buttercream Sauce, with Roasted Garlic Mashed Potatoes and Seasonal Vegetables. |
| CAJUN CORN CHOWDER |
$14.00 - $9.00 |
House-made Chowder influenced by Cajun Maque Choux: Fresh Yellow Corn, Roasted Red Bell Peppers & Mushrooms; served with Shrimp, Crabmeat, Oysters & Crawfish. |
| MARIGNY BOUILLABAISSE |
$16.00 |
Fresh Louisiana Drum, Shrimp, Crawfish, Crabmeat, Oysters and Mussels Prepared in a Sauce of White Wine, Seafood Stock, Dijon, and Tomatoes with French Bread. |
| CREPE ANGELLE |
$12.00 |
Crêpe filled with spinach, tomatoes, crabmeat and goat cheese. |
| PASTA ST. AMANT |
$14.00 |
Oysters, Tasso, Tomato, Jalapeno, Penne Rigate tossed in a rich Romano, Parmesan and Cream Sauce. |
| Créme Brulée |
$6.00 |
|
| Pecan Praline Créme Brulée |
$6.00 |
|
| Belgian Chocolate Fondue |
$12.00 |
|
