APPETIZERS

Oysters Tommy
Baked in it's shell with Romano cheese, Pancetta and roasted red pepper

Oyster Rockefeller
Baked with spinach, fresh herbs and herbsaint

Oysters Bienville
Baked with crawfish, Shrimp and fresh herbs

Paneed Oysters and Grilled Shrimp
Pan sautéed in Italian bread crumbs with spinach tossed in raspberry vinaigrette

Mussels Marinara
Fresh mussels steamed in white wine sautéed with caramelized garlic, roma tomatoes and fresh basil

Escargot Aux Champignons
Escargot simmered in vermouth with garlic and leeks served in mushroom cups over crostini

Crabmeat Canapé
Lump crabmeat fold in béchamel sauce, green onions, fresh herbs, baked with parmesan cheese



SOUPS

Turtle soup or Crawfish Bisque



SALADS

Shrimp Remoulade
Traditional New Orleans Remoulade

Tomatoes Maison
Vine ripe tomatoes and basil, served with fresh mozzarella or blue cheese

Mixed Green House Salad
Tossed with roma tomatoes, garlic croutons and balsamic vinaigrette

Caesar Salad
Crisp romaine lettuce with herbed croutons, and shaved parmigiano

Duck Salad
Smoked duck breast sliced over spinach, drizzled with an orange reduction, sautéed mushrooms and candied pecans

Asparagus Salad
Asparagus topped with Creole Vinaigrette

Crabmeat Maison
Iceberg lettuce and crabmeat tossed with Maison dressing



ENTREES

Soft-shell Crab
Lightly battered and fried, served with linguini pasta tossed with fresh basil and roma tomatoes in a reggiano crawfish sauce

Shrimp Linguini
Jumbo shrimp pan sautéed with garlic, extra virgin oil, fresh basil and roma tomatoes

Fresh Fish Filet
Pan Sautéed with grilled shrimp, roasted red pepper and beurre blanc

Pollo di Parma
Sautéed breast of chicken deglazed with red wine layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil

Chicken Rosemarino
Roasted with white wine. Extra virgin olive oil and rosemary garlic jus with a touch of lemon

Veal Sorrentina
Pan seared veal layered with prosciutto, eggplant and mozzarella, topped with a green onion, mushroom,marsala sauce and vegetable du jour

Veal Marsala
Veal medallions pan seared with fresh mushrooms deglazed with marsala , served with julienne sweet potatoes and vegetable du jour

Lamb a la Provencial
Seared lamb chops with roasted garlic mash potatoes and a rosemary port wine demi

Duck Tchoupitoulas
Roasted crispy and glazed with raspberry demi, served over wild rice and fresh spinach

 
CHEF'S SPECIALS

Crabmeat au Gratin
Lump crabmeat baked in casserole with fresh herbs and imported cheeses

Filet of Fish Maison
Meunière sauce with crabmeat

Crabmeat Sardou
Fresh steamed artichoke, layered with spinach, crabmeat and hollandaise sauce

Fish Capri
Pan sautéed fish topped with, crabmeat, crawfish, capers, artichokes and beurre blanc sauce

Eggplant Seafood Casserole
Shrimp, crabmeat, crawfish baked with eggplants and fine herbs

Filet Royal
Filet mignon with Béarnaise sauce



DESSERTS

Pecan Praline Bread Pudding
With Bananas in classic foster sauce and vanilla ice cream

Tiramisu
Ladyfingers dipped in an espresso and amaretto cocktail, layered with whipped sweet mascarpone and topped with bittersweet chocolate

Torrancino
Cinnamon Toasted almonds gelato

Crème Brulee
Vanilla Bean Custard topped with caramelized turbinado sugar and garnished with fresh fruit

Chocolate Hazelnut Truffle
Chilled bittersweet chocolate mousse with cream anglaise, topped with roasted hazelnuts, and whipped cream

Dessert du Jour
Prepared daily, please ask your server about today's selection

Cheese Plate
Daily selection of imported cheese with fresh fruit