Dinner Menu

Soups & Starters
Vichyssoise: Chilled Potato & Leek Soup

Fish Stew "Basquaisse"

Soup du Jour

Prince Edward Isle Mussels with Sundried Tomato Bouillabaisse Broth with Leeks, Fennel, Garlic & Saffron

Escargot en Profiterole Meurette with Apple-Smoked Bacon, Pearl Onions, Mushrooms  & Cotes du Rhone Wine

Gnocchi à la Parisienne with Heirloom & Creole Tomatoes, Prosciutto, Shaved Parmesan Reggiano & Green Herb Oil

Petite Louisiana Lump Crab Cake with Roasted Yellow Pepper Remoulade

Daily Charcuterie Plate

Salads
Macadamia Crusted Goat Cheese on Mixed Field Greens with Mango, Ginger & Champagne Vinaigrette

Truffled Carpaccio of Beef with Shaved Parmesan Reggiano & Celery on Baby Bloomsdale Spinach with White Balsamic & Lemon Reduction & Extra Virgin Olive Oil

Jumbo Lump Crab Cobb Salad with Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green Goddess Dressing

Creole Tomato Panzanella with Basil Croutons & Mint-Scented Ricotta on Wild Arugula

Entrees
Gulf Shrimp Sautéed with Leeks, Apple-Smoked Bacon, Roasted Corn & Sweet Corn Fumet

Seared Lemonfish Nicoise Salad: With Baby Spinach, Hard Boiled Egg, Fingerling Potatoes, Grape Tomatoes, Caperberries, Haricots Verts & Nicoise Olive Vinaigrette

Prince Edward Isle Mussels Steamed in White Wine with Vidalia Onions, Sweet Peppers, Thyme, Housemade Garlic Sausage & Chive Oil

Fish of the Day

Roasted Georgia Quail, Stuffed with Duck Liver & Popcorn Rice Boudin with Natural Jus

Pan Sautéed Pork Tenderloin Provencal with Leeks, Creole Tomato, Capers, Garlic, Sauvignon Blanc &  Chiffonade of Basil

Molasses & Ginger-Cured Oven Roasted Duck Breast & Confit Duck Leg Quarter with Louisiana Fig Demi-Glace

Seared Flat Iron Steak with Morel Mushroom Diane Sauce

**Use of Cellular Phones is Prohibited in the Dining Room
**A Gratuity of 20% will be Added to Parties of Six or More