DINNER MENU

APPETIZERS

SHRIMP COCKTAIL                                                                  9
Steamed Tiger Shrimps served with our house made Cocktail Sauce

MINI CRAB-CAKES                                                                      13Crab meat seasoned with Creole seasoning lightly pan seared served with
Sweet Corn Sauce

ESCARGOTS DE BOURGOGNE                                     10              
Traditional baked Snails with Garlic, butter, White Wine, and Parsley

STEAK TARTAR *                                                                   10
Thin diced filet of beef served with herb Baguette and a Balsamic Reduction

OYSTER BIENVILLE                                                             10      
Fried fresh Oyster Louisiana style served with Red Pepper Remoulade

MUSSEL MARINIERE                                                                 12
Steamed fresh Mussels with Garlic, White Wine, Onion, Thyme, and a touch of cream

BAKED BRIE     With fresh poached Pear in Brandy 11

SOUPS                                                                                                             8
SHE-CRAB SOUP    SEAFOOD GUMBO FRENCH ONION     SOUP DU JOUR
SALADS

RAINBOW BEET SALAD                                                              11
Healthy choice of Beets and mixed green with grilled Onion rings, Goat Cheese,
Lemon zest, Cherry Tomatoes, and Lemon Vinaigrette

REVEILLON SALAD                                                                    10
Frisee Salad, crisp Apples, seedless Grapes, Blue Cheese crumb, Candied Walnuts and
Apple Cider Vinaigrette

CLASSIC CAESAR      *                                                                    9         
Crisp Romaine hearts, Cherry Tomatoes, herb Baguette and our house made dressing

ARUGULA SALAD                                                                             9
Arugula with Goat Cheese, Orange segments and Citrus Vinaigrette

ENTREES

NEW ORLEANS BARBEQUE SHRIMP                                       24
Southern style Barbeque shrimp with creamy Grits

CHILEAN SEA BASS                                                                       26
Pan seared with sautéed Asparagus, Shitake Mushrooms, Roasted Tomatoes,Saffron Lemon Grass Blurre Blanc served with Rice Pilaf

BOURBON STREET PASTA                                                          19
Linguini with Shrimps, Crawfish, tossed with spicy Garlic Oil Sauce, and
vegetables

BLACKENED SALMON     *                                                         22
Fresh filet of Salmon seasoned with Creole spice and Roasted Pepper Coulis served with Rice Pilaf

SIGNATURE CRAB CAKE DINNER                                          27
Crab meat seasoned with our own spices pan seared with Sweet Corn Sauce, and mixed Peppers served with Rice Pilaf

JAMBALAYA                                                                                   21
Chicken breast and Shrimp sautéed with Andouille Sausage, Crawfish tails
with rice and Creole Sauce

RACK OF LAMB                                                                              32
Grilled to perfection with Mint puree, grilled Eggplant, served with Roasted Herb Potatoes, and seasonal vegetables

BEEF WELLINGTON                                                                     29
Filet Mignon Pate Feuillette, Madeira Sauce, served with Garlic Mashed Potatoes,and seasonal vegetables

NEW YORK SIRLOIN                                                                     27
Grilled with Cognac Cream Sauce, Shiitake Mushroom Risotto and a touch ofWhite Truffle Oil

COQ AU VIN                                                                                  20
Slow Braised dark meat Chicken with Lardons, Button Mushroom, Pearl Onions,accompanied with Garlic Mashed Potatoes

CANARD A LA SAUCE DE LAVANDE                                        29
Pan seared Duck Breast with Lavender Sauce, Herb Roasted Potatoes and seasonalvegetables

RATATOUILLE NICOISE                                                            18
Traditional French Provencal stewed vegetable served with Couscous

*Raw or undercooked ingredients may increase your risk of food-borne illness
Parties of 6 or above will have 20% gratuity added