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Appetizers
From the Oyster Bar
Soups
Salads
House Specialties
Steaks
Sides
Marinated and southern fried Louisiana Alligator, andouille Creole, crostini and New Orleans olive salad
Whole fresh wild-caught Gulf Shrimp simmered in a traditional New Orleans BBQ sauce served with aioli toasted French bread
Crispy duck confit leg quarter, candied yam orzo and mustard greens, mirliton chow chow, vin de orange glaze
Fresh local seafood marinated and cooked in fresh citrus
*There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach or blood or have other immune disorders, you should eat these products fully cooked.
On the half-shell with Chef's special topping
Half-dozen 12 | Dozen 22
Baked with Louisiana Gulf Shrimp, seasonal mushroom, parmesan cheese, roasted garlic cream.
Half Dozen
With horseradish, cocktail sauce and toasted filé mignonette
Half-dozen 8 | Dozen 16
Baked with sautéed fresh spinach, bacon with a herbsaint and parmesan cream sauce.
Oysters, shrimp, crawfish and crab served with Louisiana Jazzman rice
Crispy Fried Oysters tossed with garlic butter, crispy capers, shaved parmesan cheese, lemon zest, Caesar dressing and croutons
Spring mix, grilled seasonal vegetables, crispy potatoes, teardrop tomatoes, aged balsamic vinegar, California extra virgin olive oil
We cook traditional Southern Louisiana fare from the bayous south of I-10 to the shores of Lake Maurepas and the faubourgs and wards of New Orleans.
These are the dishes you will find served by families all across the region. This is soul-food, Louisiana style.
Wild-caught Louisiana crawfish tails sautéed with Creole seasonings & white wine in a light cream sauce over fresh fettuccine with toasted cheese bread
Pan-seared airline chicken breast, dirty rice, mushroom & carrot ragout and foie gras stuffed okra finished with an herb au jus
Ground Wagyu beef burger dressed with lettuce, tomato, onion, house-made pickles, bacon tomato jam on side, melted raclette cheese table side, on a brioche bun served with a loaded baked potato
Braised veal shank served on a bed of mushroom orzo pasta topped with fried onion rings
Crabmeat stuffed broiled Flounder, fried oysters, crawfish bread and BBQ shrimp
Andouille stuffed double-cut pork chop, cold smoked and grilled, served with red beans and rice, ham hock cornbread dressing, fried pickled red onions and tiger sauce
Marinated portobello nested atop grilled ratatouille stuffed with buffalo mozzarella, tomato reduction and balsamic drizzle - Vegan option available
USDA prime steaks served sizzling on a hot granite stone with herb butter
Steak Sauces Mrs. Emma's Chimichurri 5 | Truffle Butter 6 | Marchand de Vin 5
Steak Toppings Jumbo Lump Crabmeat 12 | Fried Oysters 8 | Grilled Shrimp 7
To serve all our guests more efficiently, we are only able to take up to 5 payments per party