Oysters and Fried Green Tomato

Louisiana oysters and green tomato dusted in cornmeal and flash fried until golden, topped with a creamy sorrel and brie sauce

Beef Carpaccio

Thinly sliced beef tenderloin topped with olive oil, shallots, lemon juice and Italian parsley

Saffron Shrimp with Black Rice

Grilled shrimp served with Spanish "paella" rice enriched with aioli, squid ink, chorizo and minced clams

Oysters Rockefeller

A La Louisiane original created in 1881. Louisiana Gulf oysters baked with spinach and Herbsaint, topped with cheese gratinee

Sweetbreads Forestiere

Sauteed veal sweetbreads with shiitake, portobella and button mushrooms in a rich veal demi-glace

Fish en Escabeche

Sautéed Gulf fish, kept in a traditional Spanish marinade of leeks, onions, carrots, white wine and sherry vinegar. Served with lemon fingerling potatoes and roast garlic-parsley oil

Shrimp Napoleon

Seasoned, boiled Louisiana Gulf shrimp dressed in roasted red bell pepper and harissa sauce, layered between sliced cucumber and vine ripe tomatoes

Tuna Tartar

Yellowfin tuna layered with avocado and red onions and crowned with tomatoes in lime vinaigrette

Seafood Gumbo

New Orleans seafood gumbo with shrimp, crab, okra, and Louisiana smoked sausage

Creme du Jour

Chef's selection of creamy potage

Spinach & Pancetta

Baby spinach tossed with pine nuts, spiced pecans and red onions with a pancetta vinaigrette

Bistro Salad

A wedge of iceburg lettuce with red onions, tomatoes, crumbled Maytag blue cheese and roasted garlic-balsamic vinaigrette

Romaine & Asparagus

Matched to a Tahini lemon dressing, garnished with toasted almonds

Lamb Osso Bucco

Colorado lamb braised in a rich tomato based sauce scented with orange zest alongside pan-crisped polenta

Bouillabaisse Thackeray

The provencal classic of fish, mussels, fennel, potatoes, white wine and saffron (lauded by poet William Thackeray)

Gulf Fish Anatole

Pan-sautéed fish served with meuniére sauce

Rabbit Estoufade

French countryside preparation of Mississippi rabbit braised in red wine and mushrooms alongside caramelized pearl onions, served with fettuccine

Grilled Lamb Chops

New Zealand lamb chops marinated with garlic and herbs, grilled to taste and served with tomato stuffed with baby spinach and potatoes gratinee

Filet Mignon

Excellent cut of filet mignon, grilled to order and served with roasted tomato and potato gratinee

Grilled Tuna Marchand de Vin

Grilled yellowfin tuna with a peppery marchand de vin butter, caramelized red onion and sauteed kale

Turbo Dog Beef Shortribs

Bone-in shortribs braised in Abita Turbo Dog Beer with mushrooms, carrots and onions; served with cane syrup glazed carrots over parsnip mashed potatoes

Grilled Sausages with creole mustard sauce

Blue cheese stuffed mission figs wrapped in procuitto

served with a calvados sauce

Liver Mousse

(duck, chicken of rabbit)

Corn fried oysters and fried green tomatoes

with a sorrel and brie sauce

Fried Olives

Green olives stuffed with ground veal, spinach and parmesan cheese, rolled in bread crumbs and deep fried served with Romesco Sauce.

Shrimp Arancini

Risotto, shrimp, green onion, parmesan cheese rolled, deep fried, and served with a garlic, olive oil and parsley salsa verde.

Fish en Escabeche

Sauteed Gulf fish, kept in a traditional Spanish marinade of leeks, onions, carrots, white wine and sherry vinegar.