Shrimp Orleans Four gulf shrimp sauteed in a New Orleans Butter.
N’awlins Crab Cakes Lump crabmeat with green and red bell peppers dressed with a garlic-lime butter.
Shrimp Cocktail Jumbo white shrimp served with cocktail and spicy remoulade sauce.
Crabmeat Cocktail Colossal crabmeat served with cocktail and spicy remoulade sauce.
Grilled Brie Served with Fresh Fruit and Toast Points.
Seared Ahi Tuna With wasabi cream and pickled ginger.
Fried Oysters Served over New Orleans style succotash topped with cajun aioli.
Fried Calamari With a basil aioli sauce.
New Orleans Turtle Soup A French quarter classic.
French Onion Soup
Lobster and Shrimp Bisque
Grilled Chicken and Sausage Gumbo A classic made with andouille sausage.
Romaine Hearts Salad Made with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
Caesar Salad Traditional Caesar topped with parmesan – reggiano.
Field Green Salad Baby mesculin, cucumber, goat cheese and roma tomatoes.
Lettuce Wedge Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits and bleu cheese dressing.
Spinach Salad Served with warm bacon dressing.
Tomato and Mozzarella Salad With fresh basil and balsamic vinaigrette.
Jackson Square Chop Salad Mixed greens, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, and Danish bleu cheese tossed in lemon basil dressing and topped with crispy fried onions.
Calypso Berry Salad Mixed greens tossed with white balsamic vinaigrette and topped with blueberries, strawberries, toasted almonds, sliced yellow bell peppers and goat cheese.
Bread Pudding with Whiskey Sauce
New York Style Cheesecake Vanilla bean cheesecake with fresh berries.
Chocolate Raspberry Truffle Cake Rich flourless cake with raspberry filling.
Sorbet with Fresh Fruit
Chocolate / Vanilla Ice Cream
Cherries Jubilee serves two
Bananas Foster serves two
Entrees- Beef, Veal, & Pork
Grilled Center Cut Corn-Fed Filet 8 OZ.
Grilled Center Cut Corn-Fed Filet 10 OZ.
Prime New York Strip 16 OZ.
Prime Ribeye 16 OZ.
Beef Tournedos Two four ounce medallions topped with choice of grilled shrimp, fried oysters or seared scallops.
Roasted Rack of Lamb New Zealand lamb with a Dijon herb crust.
Veal Piccata Sauteed with white wine, capers and lemon butter sauce.
Veal Marsala Sauteed with butter, mushrooms and Marsala wine.
Bourbon Street Pork Chops Twin 6 oz loin chops, marinated in garlic, soy and bourbon and topped with a white wine, apple and raisin chutney.
French Quarter Chicken Airline breast stuffed with herb cheese and topped with lemon butter.
Chicken Piccata Sauteed with capers, white wine and lemon butter sauce.
Chicken Marsala Sauteed with butter, mushrooms and Marsala wine.
Pan fried grouper topped with sauteed crabmeat over a New Orleans style butter.
Topped with a strawberry, papaya, mango and cilantro tapenade.
Broiled Cold-Water Lobster Tails
Two 7 Oz. tails.
Topped with strawberry, papaya, mango and cilantro tapenade.
Filled with crabmeat stuffing and topped with shrimp and lemon butter.
Pasta Primavera Zucchini, squash and onions tossed in our house marinara sauce over gemelli pasta.
Grilled Vegetable Platter Grilled or steamed asparagus, squash, and zucchini seasoned with butter or olive oil, sea salt and black pepper served with a sweet, broiled tomato
Sauteed Sweet Onions
Danish Bleu Cheese
Four Pan Seared Scallops
Four Grilled Shrimp
Oscar Style (4 ounces lump crabmeat, asparagus and hollandaise)