| Shrimp Remoulade |
$8.00 |
Served over a chiffonade of iceberg lettuce with hard-boiled egg |
| Oysters en Brochette |
$9.00 |
Broiled bacon-wrapped gulf oysters sprinkled with panko bread crumbs skewered on rosemary sprigs with a roasted garlic beurre blanc |
| Oysters Maison |
$9.00 |
Masa fried oysters served with choron sauce |
| Crabmeat Ravigote |
$14.00 |
Local jumbo lump crabmeat tossed in a lemon-green onion aioli, served on a chiffonade of iceberg lettuce with fried capers |
| Crépe Du Jour |
$8.50 |
Chef's Selection |
| Demi Royale |
$16.00 |
Demi portion of crabmeat ravigote, shrimp remoulade and truffled crab fingers |
| Grand Royale |
$38.00 |
Full portion of crabmeat ravigote, shrimp remoulade, truffled crab fingers and oysters en brochette |
| Truffled Crab Fingers |
$12.00 |
Local crab claws marinated and chilled in a white truffle vinaigrette |
| Escargot Bordelaise |
$9.00 |
Bourgogne snails baked with lemon parsley butter, roasted garlic and topped with puff pastry |
| Fried Eggplant Batons |
$7.00 |
Dusted with creole powdered sugar |
| Turtle Soup |
$8.00 |
Classic creole soup enriched with sherry and lemon |
| Seafood Gumbo |
$9.50 |
Shrimp, oysters, and crabmeat simmered with eggplant over popcorn rice |
| Duck & Andouille Gumbo |
$8.00 |
Chappapeela Farms duck and local andouille served with popcorn rice |
| Creole French Onion Soup |
$10.00 |
Caramelized sweet onions with veal stock and andouille, spiked with local beer and topped with a gruyere crouton |
| Iceberg Napoleon |
$6.00 |
Sliced tomato, shaved red onion and apple-wood smoked bacon served with a creamy creole dressing |
| Lyonnaise Salad |
$8.00 |
Frisée lettuce garnished with bacon, crispy fingerling potatoes, caramelized onions and topped with a poached egg |
| Maison Salad |
$5.00 |
Romaine and iceberg lettuce topped with tomato, red onion, hearts of palm, and cucumber, drizzled with a lemon-tarragon dijon vinaigrette |
| Asparagus & Seafood Salad |
$12.00 |
Chilled asparagus topped with jumbo lump crabmeat ravigote, boiled shrimp and sliced tomato, dressed with a lemon-tarragon dijon vinaigrette |
| Bleu Cheese Salad |
$10.00 |
Spinach, celery, pecans, shaved red onions, and seasonal fruit tossed with a sherry-cane vinaigrette and set aside a square of St. Agur bleu cheese |
| Eggs Benedict |
$15.00 - $8.00 |
Poached eggs and sautéed ham set atop a toasted house-made english muffin with lemon hollandaise and masa-fried gulf oysters |
| Eggs Hussarde |
$18.00 - $10.00 |
Poached eggs and grilled beef medallions set atop a grilled tomato, drizzled with a red wine hollandaise and garnished with masa-fried gulf oysters |
| Eggs Sardou |
$15.00 - $8.00 |
Artichoke hearts topped with crab boiled poached eggs and flash fried white anchovy filets topped with lemon hollandaise over creamed spinach, garnished with masa-fried gulf oysters |
| Gulf Fish |
$19.00 - $11.00 |
Fresh local fish dusted with seasoned flour, pan sauteéd and served in the style of your choice |
| BBQ Shrimp and Grits |
$23.00 |
Jumbo gulf shrimp in a new orleans style bbq sauce spiked with local beer and served over stone ground chévre grits |
| Creole Courtbouillon |
$25.00 |
Traditional new orleans seafood stew with gulf fish, shrimp, oysters and crabmeat simmered in a rich creole broth, served with louisiana popcorn rice |
| Filet Of Beef Bearnaise |
$26.00 - $38.00 |
Grilled with creole spices and topped with sauce béarnaise |
| Rib Steak Bordelaise |
$42.00 |
22 oz. bone-in rib-eye grilled with creole butter and served with roasted bone marrow and red wine bordelaise |
| Veal Chop |
$35.00 |
12 oz. house-cut chop grilled and brushed with creole butter and finished with sauce foyot |
| Paneed Veal |
$18.00 - $10.00 |
Panko-crusted baby veal scaloppini drizzled with beurre noisette |
| Tournedos Rossini Moderne |
$32.00 - $22.00 |
Two 3oz. tournedos grilled and set atop toasted croutons, topped with seared foie gras and marchands de vin |
| Lamb Chops |
$40.00 |
Two run farm local lamb, grilled and finished with a new orleans style bbq sauce of lemon, worcestershire, rosemary and local beer |
| Chicken Tableau |
$18.00 |
Herb roasted chicken breast and crispy boneless thigh served with potatoes tableau and topped with sauce béarnaise and chicken demi glace |
| Roasted Duck |
$28.00 |
Crispy seared breast and braised thigh served with bourbon-cherry duck jus |
| ST. Roch |
$10.00 |
Jumbo gulf shrimp, roasted mushrooms, garlic and green onion |
| Cabildo |
$10.00 |
Gulf oysters poached in creole bordelaise with butter, garlic and green onion |
| Trist |
$12.00 |
Jumbo lump crabmeat, artichoke hearts, minced garlic and green onions |
| Lyonnaise Potatoes |
$4.00 |
Fingerling potatoes fried crispy and tossed with caramelized onion, garlic, and parsley |
| Stone Ground Grits |
$4.00 |
Flavored with thyme and chevre |
| Potatoes Tableau |
$5.00 |
Fingerling potatoes fried crispy and tossed with julienne ham, garlic, petite pois, roasted mushrooms and caramelized onion, seasoned with creole spices |
| Creamed Spinach with Herbsaint |
$4.00 |
|
| Popcorn Rice |
$4.00 |
|
| Creamed Potatoes |
$4.00 |
|
| Vegetable Du Jour |
$5.00 |
|
| Grilled Asparagus |
$6.00 |
|
| Creamed Leeks |
$4.00 |
|
| Strawberry Shortcake Macaron |
$9.00 |
Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic |
| Vanilla Bean Creme Brulee |
$7.00 |
Traditional custard infused with vanilla beans and topped with caramelized sugar |
| Praline Monkey Bread Pudding |
$8.00 |
Brown sugar and pecans baked into a biscuit bread pudding with vanilla bean ice cream and butterscotch sauce |
| Chocolate Banana Crepe |
$8.00 |
With pecan chocolate cream, bruleed bananas and a banana anglaise |
| Angel Cream Crepe |
$8.00 |
With dolce de leche filling, fresh berries and chantilly cream |
| Frozen Lemon Meringue Parfait |
$10.00 |
|
| Strawberry Shortcake Macaron |
$9.00 |
Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic |
| Vanilla Bean Crème Brûlee |
$7.00 |
Traditional custard infused with vanilla beans and topped with caramelized sugar |
| Pecan Pie Volau-Vent |
$8.00 |
Pecan filling baked into a puff pastry with brown butter ice cream |
| Hot Chocolate Pot de Creme |
$8.00 |
Dark chocolate custard infused with cayenne pepper, topped with housemade marshmallow fluff and caramelized cocoa nibs |
| Tart a la Bouille |
$7.00 |
A rustic cajun sweet dough baked with a vanilla custard, with old new orleans spiced rum caramel sauce |
| Chartres Chocolate Cake |
$11.00 |
A trio of warm molten chocolate cakes with creole cream cheese ice cream and cherry-red wine reduction |
| House-made Frozen Desserts |
$6.00 |
Salted caramel ice cream, vanilla bean, selection of the day, seasonal sorbet |
