| Mixed Field Greens Salad |
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Tossed in a light basil vinaigrette with hearts of palm, roast holland peppers and crisp parmesan |
| Classic Caesar Salad |
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With cracked black pepper and garlic herb crouton |
| Roasted Beet Salad |
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With goat cheese and endive in a white truffle |
| Louisiana Crab Bisque |
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Garnished with jumbo lump crab |
| Blackened Jumbo Shrimp and Grits |
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With a corn emulsion |
| Escargot and Shiitake Mushroom In a Phyllo |
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With porcini demi glace |
| Crab Cakes |
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Gently broiled over lightcorn maque choux and roasted red pepper remoulade |
| Creole Mustard and Pecan Encrusted Catfish |
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With tasso ham, collard greens and mashed potato |
| Louisiana Shrimp and Seafood Gumbo |
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With tasso ham, roasted corn and house vegetable |
| Blackened Diver Sea Scallops |
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With a potato and lobster hash with a roasted corn & clam chowder |
| Blackened Salmon |
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Served on vegatable ragu and lemon butter sauce |
| Slow Cooked Duck Confit Over Sweet Potato |
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House vegetables, and cherry demiglace |
| Black Angus Grilled Ribeye |
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Served with potato puree and red wine demi-glace |
| Andouille Sausage |
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| Collard Greens |
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| Creamy Grits |
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