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Seared ribeye steak, garlic butter, tossed angel hair pasta with Labouchere sauce. |
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Jumbo crabmeat ravioli smothered in Alfredo sauce and baked to bubbly perfection. |
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Crusted with fresh pecans. Topped with a Creole Meuniére sauce and crispy fried onion strings. |
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Shrimp, crabmeat and fresh herbs simmered in a light red gravy, angel hair pasta, Parmesan cheese. |
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Dark roux-based sauce seasoned with garlic, green onions and spices, served over rice. |
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Traditional New Orleans sauce loaded with shrimp served over fried eggplant. |
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Shrimp, Andouille and smoked sausage sautéed with Creole trinity of vegetables, shrimp stock, touch of cream, over spicy rice pilaf. |
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 jumbo shrimp stuffed with crabmeat dressing, breaded and fried to a golden brown. Served over Tasso butter cream. |
Mixed greens, tomato, Bleu cheese, bacon, avocado, boiled egg, balsamic vinaigrette. |
Chopped mixed greens, hearts of palm, olives, red onion, boiled egg, bacon, Bleu cheese, tomatoes, red wine vinaigrette, garnished with fried onion strings. |
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Fresh apple, toasted almonds, crumbled Bleu cheese, sun dried tomato, red onion, mixed greens, Honey Balsamic vinaigrette. | |
| 18% gratuity included on all parties of 7 or more. |
