| Oysters Tommy |
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Baked in it's shell with romano cheese, pancetta and roasted red pepper |
| Oysters Rockefeller |
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Baked with spinach, fresh herbs and herbsaint |
| Oysters Bienville |
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Baked with crawfish, shrimp & fresh herbs |
| Paneed Oysters and Grilled Shrimp |
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Pan sauteed in Italian bread crumbs with spinach tossed in raspberry vinaigrette |
| Mussels Marinara |
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Fresh mussels steamed in white wine sauteed with roma tomatoes, caramelized garlic & fresh basil |
| Escargot Aux Champignons |
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Escargot simmered in vermouth with garlic and leeks, served in mushroom cups over crostinis |
| Crabmeat Canape |
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Jumbo lump crabmeat fold in bechamel sauce, with green onions & fresh herbs, baked with parmesan cheese |
| Sweetbreads |
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Pan Sauteed with beurre blanc & capers, served over eggplant |
| Shrimp Remoulade |
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Traditional new orleans remoulade |
| Tomatoes Maison |
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Vine ripe tomatoes and basil, served with fresh mozzarella or blue cheese |
| Mixed Green House Salad |
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Tossed with roma tomatoes, garlic croutons and balsamic vinaigrette |
| Caesar Salad |
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Crisp romaine lettuce with herbed croutons and shaved parmigiano |
| Duck Salad |
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Smoked duck breast sliced over spinach, drizzled with an orange reduction, sauteed mushrooms and candied pecans |
| Asparagus Salad |
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Asparagus topped with creole vinaigrette |
| Crabmeat Maison |
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Iceberg lettuce and crabmeat tossed with maison dressing |
| Turtle Soup or Soup du Juor |
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| Shrimp and Corn Bisque |
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| Soft-shell Crab |
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Lightly battered and fried, served with linguini pasta tossed with fresh basil and roma tomatoes in a reggiano crawfish sauce |
| Shrimp Linguini |
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Jumbo shrimp pan sauteed with garlic, extra virgin olive oil, fresh basil and roma tomatoes |
| Fresh Fish Filet |
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Pan sauteed with grilled shrimp, roasted red pepper and beurre blanc |
| Pollo di Parma |
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Sauteed breast of chicken deglazed with red wine layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil |
| Chicken Rosemarino |
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Roasted with white wine. Extra virgin olive oil and rosemary garlic jus with a touch of lemon |
| Veal Sorrentina |
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Pan seared veal layered with prosciutto, eggplant and mozzarella, topped with a green onion, mushroom, marsala sauce and vegetable du jour |
| Veal Marsala |
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Veal medallions pan seared with fresh mushrooms deglazed with marsala, served with julienne sweet potatoes and vegetable du jour |
| Lamb a la Provencial |
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Seared lamb chops with roasted garlic mash potatoes and a rosemary port wine demi |
| Duck Tchoupitoulas |
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Roasted crispy and glazed with raspberry demi, served over wild rice and fresh spinach |
| Crabmeat au Gratin |
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Jumbo lump crabmeat baked in casserole with fresh herbs and imported cheeses |
| Filet of Fish Maison |
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Topped with Meuniere sauce & jumbo lump crabmeat, with a side of brabant potatoes & vegetable du jour |
| Crabmeat Sardou |
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Fresh steamed artichoke, layered with spinach, jumbo lump crabmeat & Hollandaise sauce |
| Fish Capri |
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Pan sauteed fish topped with jumbo lump crabmeat, crawfish, capers, artichokes and beurre blanc sauce |
| Seafood Stuffed Eggplant |
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Shrimp, crabmeat & crawfish baked with eggplant & fine herbs |
| Filet Royal |
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Filet mignon with bearnaise sauce, with a side of brabant potatoes & fresh steamed broccoli |
| Pecan Praline Bread Pudding |
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With Bananas in classic foster sauce and vanilla ice cream |
| Tiramisu |
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Ladyfingers dipped in an espresso and amaretto cocktail, layered with whipped sweet mascarpone and topped with bittersweet chocolate |
| Creme Brulee |
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Vanilla bean custard topped with caramelized turbinated sugar and garnished with fresh fruit |
| Chocolate Pecan Pie |
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| Chocolate Almond Truffle |
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Chilled bittersweet chocolate mousse with cream anglaise, topped with toasted almonds and whipped cream |
| Dessert du Jour |
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Prepared daily, please ask your server about today's selection |
