Chef's Seasonal Daily Specials

• Contact restaurant for Executive Chef Blake Castelon's daily special Entrees, Soups & Salads.

Starters

• Crabmeat au Gratin
  Jumbo lump crabmeat baked in a bechamel blend of cheeses

• Avocado Imperial
  Fried avocado half topped with crawfish cream sauce and crabmeat

• Onion Rings
  Crispy fried colossal onion rings

• Soup of the Day

Second

• Wedge
  Iceberg wedge, blue cheese, bacon, tomato, blue cheese dressing

• Caesar
  Romaine, Caesar dressing, pecorino romano, croutons

• House
  Mixed greens, tomato, shaved carrot, croutons

Main

• Redfish Pontchartrain
  Grilled redfish topped w/ jumbo lump crabmeat and a sherry mushroom cream sauce, haricots verts

• Veal Oscar
  Tender white veal, lightly dusted, topped w/ jumbo lump crabmeat, and a lemon beurre blanc, grilled asparagus

• Softshell Crab Pecan
  Jumbo Louisiana Softshell Crab, delicately fried, topped w/ spiced pecans, meuniere sauce, accompanied by LA. crawfish rice and asparagus

• Slow Roasted Beef Brisket
  Sliced and served with vegetable hash, sauteed brown butter carrots, horseradish aoil, covered in a beef reduction

• Daily Chef Special
  Executive Chef Blake Castellon's gourmet creations

• Pork Osso Bucco
  Slow braised pork shank in its own reduction, served with garlic mashed potatoes & asparagus

• Veal Oscar
  Tender white veal, lightly dusted, topped w/jumbo lump crabmeat, and a lemon beurre blanc with grilled asparagus

USDA Prime Steaks

• Choice of side
• Filet

• N.Y. Strip

• Rib-Eye

Sides

• Fresh Cut Fries

• Baked Potato

• Sweet Potato

• Lyonnaise Potatoes

• Haricots Verts

• Broccoli Crowns

• Creamed Spinach

• Asparagus

• Sauteed Mushrooms

Steak Toppers

• Mushrooms

• Gorgonzola Sauce

• Caramelized Onions

• Meuniere Sauce

• Shrimp / Crabmeat

• Beurre Blanc

Dessert

• Creme Brulee

• Red Maple Bread Pudding

• Key Lime Pie