Pan-Seared Scallops Three scallops topped with a garlic-lime butter.
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.
Beef Carpaccio Seared and shaved, raw New York Strip served with toast points
New Orleans Turtle Soup A French quarter classic.
French Onion Soup
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.