small bites, starters
Lump Crab “Louis” Salad
romaine, grape tomatoes, cucumbers, shaved onions,
eggs, pickled okra, caper dill thousand island dressing 9.5
Baked Oysters “Bienville”
six of em’, tasso ham-mushroom cream, herb breadcrumbs 13
Pan Seared Cajun Crawfish Cakes
pimento remoulade, sweet pepper chow chow 11
soups
Crawfish-Tasso Ham Gumbo white rice, green onions
Cajun Black Bean & Andouille Stew pepper jack cornbread
entrees
Pecan Fried Carolina Flounder “Pontchartrain”
creole sautéed blue crab & mushrooms, grilled lemon,
white rice, fried okra 22
Citrus-Parsley Grilled
Atlantic Swordfish “Amandine”
blood orange-basil “salad”, toasted almond gremolata,
mint julep glaze, roasted garlic mashed potatoes,
blue cheese slaw 23
Blackened Carolina Mahi Mahi “Etouffee”
crawfish etouffee, fried crawfish tails,
andouille sausage dirty rice,
country ham stewed collard greens 22
Creole Mustard-Thyme
Grilled Lamb Tenderloins
served medium rare to medium
Abita fried mushrooms,
horseradish-goat cheese creamed shallots,
roasted garlic mashed potatoes, grilled asparagus 24
Cajun-Grilled 12oz CAB Ribeye
red-eye gravy, worchestershire grilled onions,
red beans & rice, country ham stewed collard greens 29
