| Louisiana Blue Crab Baked In Brie Cream |
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Served with parmesa and chives |
| Shrimp Remoulade |
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Mrytle grove shrimp over bibb lettuce and pickled red onions |
| Soup Du Jour |
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| Apple and Celeryroot |
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Served with fresh herbs and roquefort tossed in a white wine vinaigrette |
| Traditional Caesar |
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Served with shaved parmesan and croutons add chicken or jumbo lump crab |
| Magazine st. Cobb |
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Bibb lettuce, bacon, blue cheese, boiled eggs and oven roasted tomatoes. Served with a creole mustard red wine vinaigrette |
| Arugula and Oven-Dried Tomato |
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Grilled steak with reggiano parmesan lightly tossed with sherry vinaigrette |
| Tuna Nicoise |
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Seared rare tuna, boiled eggs ,baby beans, and red onion with bibb lettuce, nicoise olives and preserved lemoncracked pepper vinaigrette |
| Louisiana Seafood Bouillabaisse |
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Fresh gulf seafood in a saffron enriched fish broth with leeks, tomatos and fresh herbs topped with rouille and a garlic crouton |
| Pan Roasted Pork Tenderloin |
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Served with parsnip puree and baby green beans with a roasted garlic and sultana demi-glace |
| Fresh Market Fish |
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Served with chefs daily inspiration |
| La Petite Cheeseburger |
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Fresh ground beef chuck and tenderloin dressed with homemade pickles, sweet vadalia marmalade, arugula lettuce and gruyere on a soft onion bun |
| BLT |
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Applewood smoked bacon, arugula and tomato on country style bread with farmers cheese and homemade mayonaise |
| Roasted Vegetable |
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Sweet peppers, tomato and eggplant on grilled ciabatta with herbed goat cheese and aioli |
