| Salade Laitue et Noix |
$7.25 |
Boston lettuce topped with roquefort cheese crumbles, toasted candied pecans and mustard seed vinaigrette |
| Salade Endives, Cresson et Chevre Chaud |
$13.00 |
Belgian endives tossed with watercress and assorted wild greens wrapped in a parmesan crisp, served with fried goat cheese and mustard seed vinaigrette |
| Salade des Trois Tomates a la Creme de Chevre |
$11.25 |
Three marinated tomatoes served with assorted greens, goat cheese and shallot tarragon vinaigrette |
| Schnitzel |
$28.95 |
Breaded pork loin pan-fried golden brown to perfection hunter style topped with black forest mushroom and peppercorn sauce, served with au gratin potatoes and seasonal vegetables |
| Schnitzel with Crab Meat |
$32.95 |
Served with bearnaise sauce, served with au gratin potatoes and seasonal vegetables |
| Aubergine du Bayou Teche |
$21.50 - $26.00 |
Eggplant fried with crab meat, shrimp and cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables |
| Le Poisson "Bronze" |
$19.75 - $28.50 |
The original bronzed fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, served with ratatouille and sweet potato |
| Seared Scallops Oscar Style |
$33.50 |
Pan seared scallops topped with crab meat and bearnaise sauce served with asparagus and au gratin potatoes |
| Legumes |
$22.00 |
Vegetables sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, seasonal vegetables and salad of the day |
| Poulet "Coq au Vin" |
$19.95 - $25.95 |
Braised chicken coq au vin with red wine, mushrooms, bacon and onions served with seasonal vegetables and buttered egg noodles |
| Ris de Veau |
$24.75 - $29.50 |
Served with braised veal sweet breads, mushrooms, braised carrots and rosemary au gratin potatoes |
| New York Strip Steak |
$23.95 - $35.95 |
Center cut choice new york strip steak served with au gratin potatoes and seasonal vegetables of the day with choice of bearnaise or peppercorn sauce |
| Tournedos |
$23.95 - $33.95 |
Beef tenderloin steak with a bleu cheese crust, assorted wild mushrooms, port wine sauce, seasonal vegetables and au gratin potatoes |
| Beef |
$37.50 - $45.50 |
Beef tenderloin sauteed with fresh duck foie gras and port wine sauce |
| Beef Tenderloin Sauteed with Crab Meat |
$31.00 - $39.95 |
Served with bearnaise sauce served with potato pancakes and seasonal vegetables |
| Canard |
$27.00 - $33.00 |
Duck two ways leg confit crisp and lavender honey breast roasted medium rare with pears and cherries, kirsch flavored sauce and sweet potato parsnip pie |
| Carre dAgneau |
$39.50 |
Roasted rack of lamb with garlic and herbs served with rosemary au gratin potatoes and watercress |
| Lapin |
$23.95 - $31.50 |
Boneless rabbit braised in veal stock with california prunes served with macaroni and cheese with ham |
| Soupe a l'Oignon |
$8.75 - $9.95 |
Traditional onion soup with apple cider and cream, gratinee with gruyere and ementhal cheeses |
| Tarte a l'Oignon |
$9.95 |
Alsace-style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses |
| Country-Style Fried Green Tomatoes |
$14.00 |
Buttermilk marinated green tomatoes, topped with crab meat, served with mustard beurre blanc |
| Souffle au Fromage |
$10.75 |
Sean's famous gruyere cheese souffle |
| Boudin Noir |
$10.95 |
Traditional blood sausage and caramelized onions served with apple sauce |
| Baked Brie en Croute |
$15.75 |
Baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing |
| Escargots |
$15.75 |
Snails in garlic butter |
| Coquilles St. Jacques |
$15.75 |
Sea scallops, bay shrimp and mushrooms in a light cream sauce with a cheese and garlic parsley crust |
| Huitres |
$14.95 |
Four fresh regional oysters: Rockefeller with spinach and pernod, bienville with crab meat, fried with cajun hollandaise with ham and raw with shallot champagne vinaigrette |
| Mousse de Foie de Volaille |
$11.50 |
Chicken liver pate with onions, tomatoes, cornichons, served warm with toast |
| Moules Mariniere |
$15.50 |
Steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth |
| Moules Rochelaise from La Rochelle |
$16.50 |
Steamed mussels with curry, diced apples and light cream |
| Crevettes |
$15.95 |
Shrimps in beurre blanc with tomato, capers and garlic |
| Steak Tartare |
$16.00 |
Traditional hand cut beef steak tartare |
| Foie Gras |
$26.00 |
Duck foie gras terrine on toasted brioche with fig preserve |
| Foie Gras |
$29.00 |
Served with fresh grade a seared duck foie gras. Served on brioche french toast and dark red cherries |
| Truffle French Fries Fried in Duck Fat |
$7.95 |
|
| Au Gratin Potatoes |
$4.95 |
|
| Buttered Noodles |
$4.95 |
|
| Seasonal Vegetables of the Day |
$4.95 |
|
| Sauteed Mushrooms |
$7.95 |
|
| Asparagus and Cajun Hollandaise with Ham |
$6.95 |
|
| Side Bearnaise or Side of Peppercorn |
$3.95 |
|
| Chef Seans Famous Souffles |
$9.50 |
Grand marnier, chocolate or raspberry. Souffles are also available half and half for $1.00 more |
| Creme Brulee |
$7.95 |
Silky rich custard topped with caramelized sugar |
| Tarte aux Pommes |
$7.95 |
Butter puff pastry, granny smith apples, raisins, praline crunch and ice cream |
| Chefs Special Sorbet of the Day |
$7.00 |
|
| Seasonal Cheesecake |
$8.00 |
|
| Three Cheeses |
$12.00 |
Chefs selection |
| Crepe Suzette |
$7.95 |
Delicate egg pancakes finished with grand marnier sauce |
| French Style Chocolate Lava |
$8.75 |
Traditional french lava cake served with vanilla sauce and ice cream |
