Crisp romaine lettuce tossed in a creamy lemon herb

dressing ~ topped with croutons and shaved Gruyère

6

Mussels and Chorizo

With tomatoes, shallots, white wine and herbs

8

Pecan Coffee Cake

5

Oysters "B.L.T."

Fried oysters over crushed tomato toast with an oyster

and bacon velouté ~ topped with julienne romaine

9

New Orleans BBQ Shrimp Shortcakes

8

Duck and Portabella Crêpes

With sun-dried cherries

9

Pear and Pecan Crêpes

Topped with cane syrup caramel

5

Creole Cream Cheese Parfait

Creole cream cheese layered with

fresh berries and granola

6

~Entrées~

Grilled Salmon and Creole Vegetable Salad

With grilled eggplant, shaved onion, mirliton, marinated

beans, celery, and red peppers ~ topped with a

spicy mustard vinaigrette

11

Eggs Courtbouillon

Seared Gulf fish, shrimp and oysters in a rich seafood broth ~

topped with poached eggs and a crab rouille

18

Paneed Eggs and Tomato Provencal

Oven roasted tomatoes, peppers, onions, and Serrano ham over

fried grit cakes ~ topped with paneed eggs and a

tomato demi glace

14

Foie Gras, Shrimp, and Shiitake Omelet

With croutons, topped with a sauce soubise

17

Duck Sauce Piquant

Tender red wine braised duck over stone ground grits ~

served with cracklins

22

Pepper Crusted Tuna, Artichoke, and Tomato

With roasted garlic cloves, yellow onion and peppers over a romesco

rubbed country bread ~ finished with pistou butter

16

Herb Roasted Garlic Chicken

Herb and mushroom stuffed roasted chicken ~ topped with a

rosemary and garlic demi glace

11

The Hamburger

Served on an onion Kaiser roll and topped with apple-smoked

bacon and a fried egg ~ served with French fries

12

Filet Mignon

With a spiced paprika rub, mushroom demi and

crisp lyonnaise potatoes

22

Dinner Menu

~Starters~

Soup du Jour

6

Gumbo du Jour

6

Roasted Beet Salad

With mixed greens, citrus segments, shaved red onions,

and goat cheese croutons

7

Adelaide Salad

Mixed greens with pecans, apples, shaved fennel,

crumbled blue cheese, and a balsamic vinaigrette

6.5

The "Green Goddess"

Iceberg lettuce dressed with a creamy lemon herb dressing ~ applewood

bacon, balsamic glazed onions, and shaved Gruyère

6

Crab, Avocado, and Mango Salad

Topped with chili oil, citrus vinaigrette, and an herb salad

10

New Orleans BBQ Shrimp Shortcakes

8

Oysters "B.L.T."

Fried oysters over crushed tomato toast with an oyster

and bacon velouté ~ topped with julienne romaine

9

Foie Gras Finger Sandwiches

Silky foie gras and brioche with orange and onion marmalade

14

Duck and Portabella Crêpes

With sun-dried cherries

9

Mussels and Chorizo

With tomatoes, shallots, white wine and herbs

8

Scallop Flan

Topped with melted leeks and jumbo lump crabmeat

9

  ~ Entrées ~

Island Grilled Garlic Chicken

Citrus and spice rubbed chicken ~ served over coconut rice

with black beans and a mango jalapeno salsa

16

Shrimp and Creole Tomato Sauce

Seared shrimp tossed in a tomato and shellfish broth with grilled

Creole vegetables seasoned with thyme and bay leaf

19

Sweetbreads with Shiitake and Crawfish

Herb brioche-crusted sweetbreads topped with shiitake mushrooms

and crawfish in a brandy demi glace

26

Duck Sauce Piquant

Tender red wine braised duck and oven roasted breast, over stone

ground grits ~ served with cracklins

22

Pepper Crusted Tuna

Seared pepper crusted tuna, with a ragout of tomato, olive, and

cilantro-pesto over an herb couscous

24

Gulf Fish Meuniere

Sautéed Gulf fish served with seasonal vegetables and topped with

a lemon and parsley beurre noisette

20

Drunken New York Strip

Grilled red wine marinated strip steak ~ lyonnaise potatoes, seasonal

vegetables with a Cabernet demi glace and Tabasco butter

28

Hot Iron Scallops and Foie Gras

With a warm root vegetable gratin, asparagus and a

caramelized orange butter sauce

28

Paneed Veal

With roasted garlic cloves, artichoke, tomato, yellow onion and

peppers over a romesco rubbed country bread ~ finished

with a pistou butter sauce

20

~ Desserts ~

Coffee and Doughnuts

A twist on a New Orleans tradition.  Warm petit beignets dusted

with powdered sugar ~ served alongside a cappuccino

semifreddo and chocolate chip biscotti

7

Milk and Cookies

Served with brandy milk punch ice cream, a chocolate swizzle

stick and assorted cookies

5

Cane Syrup Crème Caramel

Silky smooth custard paired with Louisiana's own cane

sugar.  Simply irresistible.

5

Hazelnut Banana Parfait

Half-frozen mousse set atop decadent hazelnut sponge cake

accompanied by bruléed bananas and hazelnut tuile ~

served with chocolate port sauce

6

Lemon Crêpes

Two thin, chilled crêpes filled with a velvety lemon curd and

dusted with powdered sugar ~ served with

Limonciello anglaise

6

Chocolate Wish

Bitterseet Valrhona Grand Marnier torte ~ served with frozen

Lavazza espresso mousse and garnished with

raspberry coulis

7