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With a Charred Poblano-Tomato Sauce, Melting Pepper Jack Cheese, Fire-Roasted Corn Pico de Gallo and Cilantro Crema
With Blue Crab Remoulade, Baby Greens and Creole Tomato Glaze
Served with a Petite Rosemary Biscuit
Fried and Served with a Smoked Tomato Sauce, New Orleans Style Olive Salad and Parmesan Reggiano Cheese
A Variety of Farm-Grown Lettuces Tossed with Extra Virgin Olive Oil, Balsamic Vinegar, Sun-Dried Tomatoes, Jack Cheese and Seasoned Croutons
With Fresh Herb Vinaigrette and Micro Basil
With Romaine Lettuce and Parmesan Crackers
With Gruyere Cheese Crostini
With Sweet Potato Brioche, Ancho Barbecue and Maw Maw’s Slaw
With Sweet Barbecue Glaze, Homemade Andouille-Brabant Potato Hash, Crispy Onion Crust and Emeril’s Homemade Worcestershire Sauce
With a Roasted Vegetable Relish, Creole Meunière Sauce, Shoestring Potatoes and Toasted Pecans
With Homemade Sea Salt- Vinegar Chips, Shaved Iceberg Lettuce, Homemade Pickle and Tomato
With Smoky Black Bean Sauce, Pico de Gallo, Smashed Avocado, Cilantro Aioli and Tortilla Crisps
With Wild Mushrooms, Creole Tomato Glaze and Sizzled Scallions
That Changes Daily Consisting of One Appetizer and One Entrée. Coffee or Tea Included
With Banana Crust, Caramel Sauce and Chocolate Shavings
Served with Peanut Butter Gelato, Chocolate Essence and Candied Peanuts
With Amaretto Crème Anglaise, Candied Almonds and Chocolate Gelato
Served with Hazelnut Shortbread and Butterscotch Sauce
With Macerated Berries, Chocolate Ribbons and Sweet Vanilla Shortbread
Served with Berry Coulis and Fresh Berries
With Sorbet of the Day
with Mashed Potatoes
with Tomato Sauce and Mozzarella Cheese
with Garlic Mashed Potatoes, Sautéed Haricots Vert (Green Beans) and a Natural Reduction Sauce
with Curly Fries
with Homemade Ice Cream
With a Gruyere Cheese Cracker and an Artichoke-Cherry Pepper Salad
Fried and Served with Smoked Tomato Sauce, New Orleans Olive Salad and Parmesan Cheese
With a Caramelized Onion Tart, Tomato Marmalade, Creole Mustard and Homemade Worcestershire Sauce
With Fried Green Tomatoes, Creole Tomato Glaze and Baby Lettuce
A Variety of Farm Grown Lettuces Tossed with Extra Virgin Olive Oil, Balsamic Vinegar, Sun-Dried Tomatoes, Pepperjack Cheese and Seasoned Croutons
With Fresh Florida Strawberries, Creole Honey-Mustard Vinaigrette, Goat Cheese and Candied Almonds
With a Butterscotch Vinaigrette, Fresh Pears, Goat Cheese and Cayenne Toasted Walnuts
With a Grilled Vegetable Relish, Creole Meunière Sauce, Toasted Pecans and Shoestring Potatoes
With Herb Goat Cheese Polenta, Pipérade Sauce and Portobello Chips
With Clams, Mussels, Blue-Crab Saffron Broth and Fresh Peas
With Caramelized Sweet Potatoes, an Essence of Tamarind Glaze and Green Chile Mole
With Celery Root Purée, Roasted Mushrooms and Pan Juices
With Ginger Rice Pilaf, Baby Bok Choy and Honey-Soy Butter Sauce
With Fennel, Bacon-Potato Hash and Herbsaint Butter Sauce
With Buttermilk-Chive Creamed Potatoes, Beef Marmalade, Asparagus and Green Peppercorn Reduction Sauce
With Portobello Mushroom, Sweet Corn, Zucchini, Squash, Roasted Garlic and Extra Virgin Olive Oil
with Garlic Mashed Potatoes, Sautéed Haricots Vert (Green Beans) and a Natural Reduction Sauce*
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