Louisiana Restaurant

Mixed Field Greens Salad

tossed in a light basil vinaigrette with hearts of palm, roast holland peppers and crisp parmesan popcorn crayfish

Caesar Salad

with cracked black pepper and garlic herb crouton

Roasted Beet Salad

with goat cheese and endive in a white truffle

Vinaigrertte Wilted Spinach Calad Composse

with shaved red onion, asian pears, parmesan reggiano, and warm applewood bacon vinaigrette

Louisiana Crab Bisque Garnished

with jumbo lump crab

Wild Mushroom and Spring Onion Tart

with shaved parmesan and wilted greens over delicate puff pastry

Blackened Jumbo Shrimp and Grits

with a corn emulsion

Escargot and Shiitake Mushroom in Phyllo

with a porcini demi glace

A Duo of Petite Crab Cakes

gently broiled over light corn maque choux and roasted reo pepper remoulade

Lobster and Avocado Salad

with a grilled yellow tomato vinaigrette

Andoulli Sausage

Collard Greens

Creamy Grits

Creole Mustard and Pecan Encrusted Catfish

with tasso ham, collard greens and mashed potato

Louisiana Shrimp and Seafood Gumbo

with tasso ham, roasted corn and house vegetable

Blackened Diver Sea Scallops

with potato & lobster hash with a roasted corn & clam chowder

Seared Wasabi Pea Encrusted Sea Bass

over roasted vegetable broth and braised cabbage and carrot

Grilled Mahi Mahi

mahi over ragout of sun dried tomatoes, artichokes, wild mushrooms, spinach, and capers, with white wine and buerre blanc

Pan Roasted Halibut

with potato croquette, crayfish buerre blanc and house vegetable

Slow Cooked Duck Confit

over pumpkin risotto, house vegetable and makers mark

Glace Grilled Pork Tenderloin

with savory roquefort bread pudding

Roasted Beet and Apple Hash and Orange Sauce Veal Tenderloin En Croute Stuffed

with foie gras over wild mushrooms with madeira sauce and truffle

Oil Grilled Bistro Style Ny Strip

broccolini with bearnaise and a merlot

Onion Marmalade Grilled Black Angus Filet Mignon

with herb potato puree, corn and tasso

Demi Glace

with sauce bearnaise

Grilled Quail

with andouille roquefort cornbread, swiss chard and juniper orange reducation