Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we recover from Hurricane Laura, we anticipate our ability to expand upon the current offerings. Additional menu items are also available to be ordered from our: Dinner Menu
Winter 2021 | Thu.-Sat. 5:00p-8:30p |
Appetizers
Prime Beef Carpaccio 12.5
paper thin raw prime beef tenderloin,
Dijon mustard, extra virgin olive oil,
Parmigiana Reggiano, crostini & lemon
Pan Sauté Crab Cake 14.5
four ounce crab cake with vegetable noodles,
including julienne carrot, yellow squash
and zucchini sauté with fresh garlic
and extra virgin olive oil, créole rémoulade
Salads
Chevre Chaud over Spinach Salad 9.
warm, pan sauté breaded goat cheese
over spinach, tossed in our house made
roasted shallot vinaigrette, with
toasted pine-nuts and dried fig
Caesar in a Crisp
Parmesan Cheese Basket 7.
add roasted chicken breast $7.
may be added to any salad
Main Course
Boneless Roasted Yogurt
Marinated Half Chicken 18.5 GF
creamy risotto, red wine sauce & vegetable noodles
consisting of julienne carrot, zucchini
and yellow squash sauté with fresh garlic
and extra virgin olive oil
Crab Meat Mary Louise 28.5
four ounces jumbo lump crabmeat
tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus
Crispy Duck Leg Confit 19.5 GF
cured duck, gently cooked in its’ own fat
seared crispy and served with
risotto & red wine sauce
SIDES
shaved brussel sprouts with olive oil & lemon 6.5 GF
sauté spinach 6.5 GF
Dessert
Flourless Chocolate Cake 8.5 GF
three ingredients combined
to create an intense chocolate experience
can also be prepared as a whole dessert
to serve up to 12 with five days notice
White Chocolate Crème Brulée 8.5 GF
traditional French custard
with a crisp caramel crust
Chef’s Assortment
of European Cheeses 13.5
Gruyère, Gorgonzola Dolce and Montrachet
with toasted baguette, butter & walnuts
GF - GLUTEN FREE (Some menu items can be modified
to accommodate a gluten free diet.)