Sample Menu
Our menu is evolving daily. Prices and preparations may change.
SUNDAY BRUNCH
(Every Sunday 11AM-3PM)

APPETIZERS


CHILLED SHRIMP REMOULADE

Poached jumbo gulf shrimp with Remoulade, mixed greens and lemon

13


BEGGAR’S PURSE

Spinach & feta cheese baked in puff pastry garnished with balsamic reduction and tomato oil

9


CHARCUTERIE PLATE

Selections change daily

14


MUSSELS MAITRE’d

Sautéed mussels with white wine, garlic and finished with

Maitre‘d butter

11


IMPORTED CHEESE & FRUIT PLATE

Selections change daily

16


SOUPS


FRENCH ONIO

N SOUP

Traditional with crouton and toasted Gruyere cheese

8


SOUP DU JOUR

Changed daily

7


SALADS


CAESAR SALAD

With Crouton and Anchovies

9


BABY SPINACH & LOUISIANA CRABMEAT SALAD

With pickled red onion, mustard and bacon dressing

22


APPLE, BRIE, & SPICED WALNUT SALAD

Mixed green tossed with lemon sambal vinaigrette

9


TOMATO, AVACADO AND BURRATA SALAD

Mixed green tossed with olive oil & Balsamic vinegar

11


Add grilled chicken or shrimp to any salad 

8


Add seared Scallops

12



ENTREES


EGGS BENEDICT

English muffin topped with Canadian bacon, poached eggs and sauce Hollandaise

18


LOUISIANA CRAB CAKE

With poached eggs and sauce choron

22


CREPES DU JOUR

Changes daily please ask your server

21


EGGS “SARDOU”

Artichokes topped with escarole, poached eggs and sauce choron

22


STEAK & EGGS

Petite filet with grilled asparagus and sauce Holandaise

27


QUICHE DU JOUR

Changes daily please choice of potato or side salad

15


TUNA SALAD NICOISE

Classic French salad with potato, egg, olive, haricots verts, tomato, anchovy and house vinaigrette

20


LA FOIE LYONNASE

Sautéed veal liver with grilled onions, demi and butter

18


OMELETTE DU JOUR

Changes daily please ask your server

16



PAIN PERDU


House made bread with maple syrup and powder sugar

12


POISSONS DU JOUR

Fish of the day please ask your server

Market price

DINNER
(Seven Days a Week 5:30PM 'til)

APPETIZERS


CRABMEAT BEIGNETS

With grilled corn salad and fresh Herb Aioli

14


VEAL SWEETBREAD WITH SAUCE VERONIQUE

Sautéed sweetbreads with lemon, wine, butter and

Peeled white grapes

12


ROASTED RABBIT RISOTTO

With Fresh peas and Manchego cheese

12


MOULES FRITES

PEI mussels sautéed with bacon, garlic and cream topped

With fried potatoes

11


DUCK LIVER PATE

House made pate with accompaniments and toasted brioche

10


ESCARGOT WITH SAUCE PISTOU

Sautéed escargot with basil, garlic, olive oil and parmesan cheese

11


CREVETTES WITH SAZERAC

Early New Orleans style jumbo shrimp with peppers, herbs, saffron, rye whiskey and beer with toasted baguette

13


LE PLATE DE FROMAGE IMPORTE

Imported cheese change daily

15


SOUPS AND SALADS


FRENCH ONION SOUP

Traditional with crouton and toasted Gruyere cheese

8


SOUP DU JOUR

Change daily

7


HOUSE SALAD

Mixed greens with tomato, cucumber and heart of palm tossed with house vinaigrette

8


CAESAR SALAD

With Crouton and Tempura Fried Spanish Anchovies

9


BABY SPINACH & POACHED EGG SALAD

With pickled red onion, mustard and bacon dressing

10


SHRIMP REMOULADE SALAD

Chilled jumbo shrimp, mixed greens, tomato and avocado

Tossed with remoulade

12


ENTREES


DUET OF DUCK WITH LYONNAISE POTATO

Confit style leg, pan seared duck breast with calvados and demi reduction

27


PINK PEPPER SEARED RED FISH WITH SAUCE MALTESE

With sautéed escarole and hollandaise with orange

28


SEAFOOD BOUILLABAISSE WITH

ROASTED GARLIC ROILLE

Fresh seafood poached in a broth of tomato, fennel, saffron and leek

30


COQ AU VIN

Free-range chicken braised with red wine and root vegetables

25


CREVETTES BBQ

New Orleans style jumbo shrimp with rosemary, pepper, garlic, Worcestershire and butter

29


MAINE DIVER SCALLOPS WITH SAUCE CHIMICHURRI

Pan seared with potato, smoked bacon and corn hash

32


NEW YORK STRIP STEAK AU POIVRE

12 oz. peppered and grilled with green peppercorn cream and spinach-feta

32


COFFEE AND CORIANDER SPICED RACK OF LAMB

Oven roasted with chevre mashed potato and Sauce Buerre Rouge

37


SEARED TUNA SALAD NICOISE

Classic French salad with potato, egg, olive, haricot verte, tomato, anchovy and house vinaigrette

23


FILET MIGNON WITH DUELING SAUCES

Grilled 8 oz. Center cut filet with mashed potato, Sauce marchands De in and Sauce Béarnaise

35



LUNCH
(Monday-Saturday 11:30AM-2:30PM)

APPETIZERS


CHILLED SHRIMP REMOULADE

Poached jumbo gulf shrimp with Remoulade, mixed greens and lemon

12


DUCK LIVER PATE

House made pâté with mustards and toast points

10


LOUISIANA CRAB CAKE

Pan seared crab cakes with grilled corn salad and herbed aioli

14


BEGGERS PURSE

Spinach & feta cheese baked in puff pastry garnished with balsamic reduction and tomato oil

9


MUSSELS MAITRE’d

Sautéed mussels with white wine, garlic and finished with Maitre‘d butter

11


IMPORTED CHEESE & FRUIT PLATE

Selections change daily

16


SOUPS


FRENCH ONION SOUP

Traditional with crouton and toasted Gruyere cheese

8


SOUP DU JOUR

Change daily

7


SALADS


CAESAR SALAD

With Crouton and Anchovies

9


BABY SPINACH & LOUISIANA CRABMEAT SALAD

With pickled red onion, mustard and bacon dressing

22


APPLE, BRIE & SPICED WALNUT SALAD

Mixed green tossed with lemon sambal vinaigrette

9


TOMATO, AVACADO AND BURRATA SALAD

Mixed green tossed with olive oil & Balsamic vinegar

10


Add grilled chicken or shrimp to any salad $8 seared Scallops $12


ENTREES


CHICKEN FORESTIERE

Sautéed with mushrooms, leeks, demi and cream

16


POISSONS DU JOUR

Fish of the day please ask your server

Market price



QUICHE DU JOUR

Changes daily, choice of potato or side salad

15



TUNA SALAD NICOISE

Classic French salad with potato, egg, olive, haricots verts, tomato, anchovy and house vinaigrette

20



LA FOIE LYONNASE

Sautéed veal liver with grilled onions, demi and butter

18



RED FIFH & CRAB COURT BOUILLON

Poached in a tomato, leek and fennel broth

21



PASTA DU JOUR

Changes daily, ask your server

16



PETIT FILET AU POIVRE

Grilled 6 oz center cut prime filet mignon with green peppercorn and brandy cream

26



CREVETTES BBQ

New Orleans style jumbo gulf shrimp with rosemary, pepper, garlic, Worcestershire, Abita beer and butter

22



Website Builder