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Grilled Mushrooms layered with Goat Cheese topped with Teardrop Tomatoes and Corn Cucumber Relish
Sautéed Wild American Shrimp with Spinach, Red Peppers and Onions topped with a Beer, Worcestershire and Lemon Emulsion
American Lamb Sirloin wrapped in Applewood Smoked Bacon served over Blackberry Demi-Glace
Artichoke Hearts Beer-battered with Harissa and Cotija Cheese served over Chipotle Aioli
Panko crusted Local Goat Cheese with Fig Compote
Crawfish, Panko, Red Peppers and Scallions over Champagne Vinegar Rémoulade
Caramelized Onions, Baguette Crouton, Melted Gruyere Cheese
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Elbow Macaroni, Cabernet Béchamel, Parmesan and Gruyere Cheese
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Portabella Mushroom, Sun-Dried Tomato, Mixed Field Greens, Goat Cheese with Chipotle Aioli
Harissa-Battered Smoked Oysters over Creole Coleslaw
Danish Havarti, Smoked Gouda, Applewood Smoked Bacon, Tomato Confit
Olive Tapenade, Mixed Field Greens, Goat Cheese, Tomato Confit
Roast Beef, Mixed Field Greens, Tomato Confit, Creole Mustard
American Wild Shrimp, Applewood Smoked Bacon, Mixed Field Greens, Tomato Confit, Tarragon Butter Sauce
| Burger Niçoise | Bleu Burger | Burger Américain
Field Greens tossed in Tabasco Vinaigrette with Candied Pecans, Crumbled Roquefort, Tomato Confit and Red Onions, Grilled Chicken
Romaine tossed in Caesar Dressing with Grated Parmesan, Fresh Croutons, Grilled Chicken
Spinach tossed in House Vinaigrette with Applewood Lardons, Tomato Confit, Crumbled Roquefort, Red Onion, Grilled Chicken
Field Greens tossed in Balsamic Vinaigrette with Cucumbers, Red Onion, Tomato Confit, Goat Cheese, Grilled Chicken
Combine a Crock of Soup with any Salad
Substitute for Grilled Chicken | Goat Cheese Fritters | Chicken Salad
House Vinaigrette, Caesar, Balsamic Vinaigrette, Tabasco Vinaigrette
Roasted Chicken Breast, Walnuts, Dijon Aioli
Creole Spice-Rubbed Salmon, Champagne Vinegar Remoulade
Herb Marinated Chicken Breast, Creole Mustard
Creole Spice-Rubbed Pan Seared Tuna, Wasabi Aioli
Mascarpone Custard in a Shortbread Crust with Blackberry Compote
Blackberry-studded Mousse over an Almond Brittle Cookie
Bananas, Pastry Crème and Shortbread Cookies with Fresh Whipped Cream
Chocolate and Olive Oil Cake layered with Grilled Fruit and Champagne Sabayon
Faux Dark Chocolate Soufflé with Port Wine Crème Anglaise
Field Greens tossed in Vinaigrette with Smoked Oysters, Shrimp, Crawfish, Tomato Confit, Red Onions and Cucumbers
Field Greens tossed in Balsamic Vinaigrette with Balsamic Glazed Steak, Tomato Confit, Green Beans, Red Potatoes, Red Onions and Goat Cheese
| Burger Niçoise | Bleu Burger | Burger Americain
Red Meunière topped American Lamb Sirloin with Pommes Frites, Mesclun Salad
Pan-Roasted Breast over Crimini & Shitake Mushrooms with Pommes Frites, Mesclun Salad
Crimini & Shitake Mushroom topped Rosemary Balsamic Glazed Flat Iron Steak with Pommes Frites, Mesclun Salad
Pan-Roasted Breast stuffed with Herb Pesto and Lemons over Garden Pepper Coulis with Tarragon Pesto Gnocchi
New York Strip crusted in Black Pepper served over a Caramelized Onion Reduction with Tarragon Pesto Gnocchi
Veal Rib Chop over Red Meunière with Truffle Potatoes, Green Beans
Gingersnap-dusted Redfish with Red Peppers, Spinach, Onions, Crawfish and Gingersnap Gravy with Truffle Potatoes, Green Beans
Pork Rib Chop over Tomato and Mustard Seed Chutney with Truffle Potatoes, Green Beans
Cotija crusted Redfish, Crawfish and Tomato Sauce Provençale with Truffle Potatoes, Green Beans
Creole Spice-rubbed Salmon Fillet with Tomato Eggplant Gratin, Steamed Broccoli
Sautéed Wild American Shrimp wrapped in Zucchini over Garden Pepper Coulis with Tomato Eggplant Gratin, Steamed Broccoli
Tasso, Havarti, Basil & Blackberry Demi-Glace topped Chicken Breast with Tomato Eggplant Gratin, Steamed Broccoli
Portabella Mushroom, Eggplant, Teardrop Tomatoes, and Gnocchi topped with Lemon Zest, Rosemary, Olive Tapenade
Available Friday and Saturday Night Only
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