Appetizers

smoked chicken and andouille sausage gumbo
8

roasted sweet corn and blue crab soup
9

classic turtle soup
traditional garnishes, dry sherry splash
9

trio of soups
demitasse tasting of our three soups
9

chopped "b.l.t." salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
9

beet salad
pickled beets, pipe dream farms goat cheese, pecan vinaigrette
11

seafood crepe gratin
fresh shrimp, jumbo lump crab, louisiana crawfish
13

fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade
12

iced gulf coast oysters on the half shell
cocktail sauce, saltine crackers
11

trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar
7

charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread
12

crisp acadian housemade boudin
sweet & spicy pickled peppers, creole mustard, pepper jelly
10

trio of "pies"
natchitoches meat pie, Louisiana crawfish pie, southern vegetable pie,
black pepper buttermilk dipping sauce
10

Entrees

red snapper amandine
brown butter meuniere, sweet corn pudding
26

"scampi" broiled wild rockfish
crawfish pistolette, fricasse winter vegetables, sause piquant
26

louisiana seafood gumbo
jumbo lump crab, crawfish, oysters, mahatma rice
21

pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze
23

grilled gulf redfish
seafood jambalaya risotto, smoked red bell pepper sauce
25

jumbo lump crabcakes
creamed corn maque choux, benton's smoked bacon, green onion remoulade
28

 “grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy
26

grilled beef tenderloin filet
buttermilk mashed potatoes, marchand du vin sauce, blue cheese
29

new orleans style barbeque shrimp
"USA Today top 25 dishes 2005"
garlic butter, black pepper, worcestershire sauce, warm french bread
29

sides

(all sides 6)

buttermilk mashed potatoes — collard greens — dirty rice
jambalaya risotto — jalapeno cheese grits — baby vegetables - creamed spinach

• a 20 percent gratuity will be added to all parties of 6 or more

Executive Chef Jeff Tunks                            Chef de Cuisine Chris Clime