| Veal Pate |
$16.00 |
H ousemade paysan-style with traditional garnishes of pickeled okra, dijon mustard, diced red onion and crouton du pain. |
| Herbed Crab Cake |
$15.00 |
C arolina jumbo lump Blue Crab meat lightly seasoned, served with basil pesto and Dijon mustard cream. |
| Shrimp Remoulade |
$14.00 |
Large chilled shrimp on a bed of greens with a robust sauce. |
| Mussels |
$17.00 |
P.E.I. mussels steamed with housemade tasso, roasted tomatoes, fennel and white wine. |
| Plat Du Fromage |
$15.00 |
A selection of four cheeses from various world regions with nuts, dried and fresh fruits. |
| Baked Oysters |
$16.00 |
Six oysters on the half shell filled with Pancetta, spinach and topped with Gruyere cheese. |
| Exotic Greens |
$12.00 |
CharlottesÂ’ Greenhouse variety of greens, housemade Boursin cheese wrapped with crispy Kataifi dough, roasted mixed nuts and a walnut vinaigrette. |
| Caesar Salad |
$12.00 |
Served with Italian Parmigiano-Reggiano and herb seasoned crostini. |
| Louisiana Purchase Salad |
$12.00 |
Local rose bud lettuce with cherry tomatoes, pickled okra, cucumber, onions, carrots, cheddar cheese and a creamy cucumber dill dressing. |
| Shrimp Bisque |
$10.00 |
Tender shrimp simmered with cream, sherry and spices. |
| Mumbo Gumbo |
$10.00 |
Traditional gumbo with chicken, okra and Andouille sausage, served with seasoned rice and topped with gumbo file. |
| Soup du Jour |
$10.00 |
|
| BBQ Shrimp |
$27.00 |
Tender shrimp saute in a spicy sherry and herb butter sauce, served on an Andouille and cheddar grit cake topped with sweet potato crisps. |
| Eggplant |
$25.00 |
Tempura battered eggplant filled with saute vegetables, crawfish tail meat and cheese, then baked until golden. |
| Jambalaya |
$25.00 |
Shrimp, chicken, crawfish and Andouille sausage combined with rice, vegetables and creole sauce then baked. |
| Blacked Fish Bourbon Street |
$26.00 |
Topped with saute crawfish tail meat, shallots, green onions in an etouffee sauce and finished with bearnaise or capers. |
| Cajun Crawfish Etouffee |
$25.00 |
Crawfish saute with onions, bell peppers and celery then smothered in a rich etouffee sauce. |
| Fried Oysters |
$26.00 |
Dozen fresh select oysters rolled in cracker crumbs and fried golden, served with a pecan and apple tartar |
| Trout |
$25.00 |
Fresh boneless mountain trout filet, pan fried, served with home fries, peppered bacon and crawfish etouffee. |
| Pork |
$38.00 |
Grilled Heritage Farms porterhouse with smoked cheddar mac and cheese, charred broccolini and finished with a peppadew BBQ sauce. |
| Chicken |
$30.00 |
Pan seared pesto stuffed naked breast with slow roasted tomato risotto, grilled aspargus and pan jus. |
| Salmon |
$34.00 |
Pan seared Scottish filet over rock shrimp and English pea ragout, frizzled leeks and a citrus beurre blanc. |
| Lamb |
$38.00 |
Slow cooked with a traditional massaman curry, new potatoes and spring peas, finished with jasmine rice and a natural sauce. |
| Hanger Steak |
$40.00 |
Harissa rubbed Certified Angus Beef with toasted hazelnut and curried okra quinoa, crispy spinach and avacado tzatziki. |
