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Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to our previous operating hours. Click on the following link for a .pdf version of our menu: Attach:Dinner-Menu.pdf
Appetizers Prime Beef Tenderloin Carpaccio 12.5 Pan Sauté Crab Cake 16.5 Crispy Duck Leg Confit 19.5 GF Pan Seared Moulard Duck Foie Gras 28.5 Scallops Rockefeller 14.5 Salads Chevre Chaud over Spinach Salad 10.5 Caesar Salad 10.5 Main Course Filet of Prime Beef Tenderloin 44. GF Slow Braised Beef Short Rib 34. GF Pan Roasted Wild Gulf Red Snapper 34. Jumbo Lump Crabmeat Mary Louise 34. Boneless Roasted Yogurt Marinated Dover Sole is available when requested 12 hours in advance 44. SIDES 8. Dessert Flourless Chocolate Cake 12.5 GF White Chocolate Crème Brulée 12.5 GF Lemon Gelato & Swiss Meringue 12.5 GF Chef’s Assortment Soufflé of the Evening 12.5 GF NO SEPARATE CHECKS - multiple parties sharing the payment are accepted GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.) Home | About Us | Chef Mohammed Chettouh | Arthur Durham | Andrew Hartman | Menus | Dinner Menu | Dessert Menu | Wines | Champagne & Sparkling Wines | White Wines | Red Wines | Events | Valentine's Dinner | Easter Brunch | Mothers' Day Lunch | Thanksgiving Lunch | Christmas Eve Dinner | New Year's Eve Dinner | Tuesday Evening Jazz | Contact | Directions |