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Takeout Menu

Appetizers

Fried Oysters and Jambalaya

12

Six large okra stuffed with a Folie Gras mousse, tomato fondue and white remoulade

Duck Confit

15

Crispy duck confit leg quarter, candied yam spaetzle and mustard greens, mirliton chow chow, vin de orange glaze

Ceviche of The Day

14

Fresh local seafood marinated and cooked in fresh citrus served with fried avocado

Alligator Creole

14

Marinated and southern fried Louisiana Alligator, andouille Creole, crostini and New Orleans olive salad

Barbeque Shrimp

13

Whole fresh wild-caught Gulf Shrimp simmered in a traditional New Orleans BBQ sauce served with aioli toasted French bread

From the Oyster Bar

*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.

Galliano Chargrilled Oysters

On the half-shell with Chef's special topping.

Oysters Bienville

13

Baked with Louisiana Gulf Shrimp, seasonal mushroom, parmesan cheese, roasted garlic cream.

Half Dozen

Louisiana "Select" Raw Oysters

With horseradish, cocktail sauce and toasted filé mignonette.

Oysters Rockefeller

13

Baked with sauteed fresh spinach, bacon with a herbsaint and parmesan cream sauce.

Half Dozen

Soups

Seafood Gumbo

12

Oysters, shrimp, crawfish and crab served with Louisiana Jazzman rice.

Salads

Fried Oyster and Grilled Romaine

14

Crispy Fried Oysters tossed with garlic butter, crispy capers, shaved parmesan cheese, lemon zest, Caesar dressing and croutons.

Grilled Vegetable Salad

11

Spring mix, grilled seasonal vegetables, crispy potatoes, teardrop tomatoes, aged balsamic vinegar, California extra virgin olive oil.

House Specialties

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.

Crawfish and Crabcake Pasta Monica

32

Wild-caught Louisiana crawfish tails sautéed with Creole seasonings & white wine in a light cream sauce over fresh fettuccine with toasted cheese bread

Chicken Grand-Mere

26

Pan-seared airline chicken breast, dirty rice, mushroom & carrot ragout and foie gras stuffed okra finished with an herb au jus

The Ultimate Cheese Burger

17

Half pound ground beef burger dressed with lettuce, tomato, onion, house-made pickles, bacon tomato jam on side, melted cheddar cheese tableside, on a brioche bun served with a loaded baked potato

Portobello Mushroom Tower

22

Marinated portobello nested atop grilled ratatouille stuffed with buffalo mozzarella, tomato reduction and balsamic drizzle - Vegan option available

Louisiana Seafood Platter

36

Crabmeat stuffed broiled Flounder, fried oysters, crawfish bread and BBQ shrimp

Pork Chop Galliano

32

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

Gulf Fish Golden Meadow

28

Panéed Gulf fish, grilled asparagus, caper brown butter sauce, and crabmeat

Rack of Lamb Mole

36

Herb-roasted rack , chocolate mole, sweet potato and mushroom hash

Steaks

Our 100% Painted Hills Farms natural beef is pasture raised then finished with barley, corn, and alfalfa hay served with a 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

6 oz Filet Mignon

32

12 oz New York Strip

52

32 oz Porterhouse - For Two

72

10 oz Filet Mignon

42

22 oz Cowboy Ribeye

58

Sides

Mustard Greens

8

Loaded Baked Potato

8

Sautéed Vegetables

8

Scalloped Potatoes au Gratin

8

Red Beans and Rice

8

Yuca Fries & Chimichurri

8

To serve all our guests more efficiently, we are only able to take up to 5 payments per party