Seafood Frittata

Bronzed Shrimp, Andouille, Scallops, Crab, and Crawfish Baked into a Mixed Cheese Omelet with Roasted Garlic Smashed Potatoes and Spicy Crème Fraiche

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Grillade and Grits

Featuring Wild Boar Sausage and Seared Strips of Ribeye Steak in a Mildly Spicy and Slightly Sweet Creole Mustard and Honey Demi-Glace. Served with Stone Ground Cheddar Grits.

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Low Country Skillet

Scallops, Shrimp, Alligator Sausage, and Crawfish Tails Bronzed with Creole Spices and Tossed in a Smoked Bacon & Bloody Mary Tomato Sauce. Served with Stone Ground Cheddar Grits

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French Quarter Salad

Crisp Baby Iceberg Lettuce Quarters with Roquefort Blue Cheese Vinaigrette, Peppered Bacon and Walnuts, Sliced Boiled Egg, and Heirloom Tomato

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N’awlins Caesar

  Crisp Romaine Lettuce Dressed with Tangy Stone Ground Mustard Enhanced Caesar Dressing, Shaved Parmesan and Sweet & Hot Pepper/Olive Salad

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Pheasant and Duck

Pan Seared Duck Breast and Pheasant Sausage in a Creamy Port Wine Blanchette Sauce with Vidalia Rice Pilaf

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