APPETIZERS
Chef's Selection Charcuterie Plate .......................... 9
Louisiana Crab Cakes with Herb Aioli .....................10
Jumbo Gulf Shrimp Cocktail Remoulade
on Fried Green Tomatoes.........................................11
Duck Confit, Goat Cheese, Fig Compote
on Sweet Potato Biscuit ..........................................12
Soups
Chicken & Sausage Gumbo ............................................6
Shrimp & Corn Soup.......................................................7
Louisiana Seafood Gumbo..............................................7
Crabmeat & Asparagus...................................................8
Atchafalaya Crawfish Bisque .........................................9
Turtle Soup....................................................................9
Salads
Iceberg & Romaine Lettuces, Cucumbers, Roma Tomatoes
& Shaved Parmesan, Sensation Dressing.........................7
Romaine, Feta Cheese, Toasted Almonds, Mandarin
Oranges, Rice Wine Vinaigrette.......................................7
Capri Tomatoes, Fresh Mozzarella, Basil Chiffonade,
White Balsamic Vinaigrette............................................7
Baby Romaine Wedge, Cucumbers, Tomatoes, Danish Bleu
Cheese, Crispy Bacon, Buttermilk Ranch Dressing.........7
Fresh Spinach, Crumbled Goat Cheese, Roasted Beets,
Candied, Pecans Fig Vinaigrette.....................................7
entrees
Includes Chefs Selection of Vegetable
Brie & Cranberry Frenched Breast of Chicken with
Grande Cous Cous & Thyme Glace ...............................24
Louisiana Citrus Glazed Salmon on Wilted Kale with
Flagship Purple Rice ....................................................26
Bone-in Center Cut Pork Chop on Fig Demi-Glace with
Sweet Potatoes .............................................................29
Molasses Lacquered Boneless Duck Breast with
Sweet Potatoes .............................................................39
Veal Osso Bucco with Root Vegetables on
Purple Stone Ground Grits ............................................41
Pan-Sauteed Gulf Fish, Atchafalaya Crawfish Tails
and Sauce Hollandaise with
Roasted Tri-Colored Potatoes........................................43
Pepper Grilled Filet of Beef Tenderloin, Wild
Mushrooms & Roasted Garlic Compound Butter
with Smashed Potatoes ................................................46
desserts
Coffee Creme Brulee with Brown Sugar Shortbread .......7
Triple Berry Trifle Martini .............................................7
Meyer Lemon Curd with Fresh Blueberries.....................7
Pistachio Frangipane Tart with Fresh Fruit ....................8
Pecan Praline Cheesecake.............................................8
Chocolate Bourbon Pecan Torte....................................10
