August 2010 example dinner menu (menu changes frequently )
Appetizers
-Cornmeal fried fresh okra with lemon and creole remoulade $6
-Crawfish, crab and shrimp rillettes with toasts $6
-Fried Louisiana soft shell blue crab with chili-garlic aioli and grilled onion-caper relish $12
-Oysters en brochette with jalepeno tartar $9
-Oyster shooter with house bloody and jalapeño vodka $3
-House made andouille sausage with peaches, mustard seeds and grilled onions $7
-Louisiana barbeque shrimp with lemon, black pepper and warm bread $12
-House veal, chicken and pork pate with arugula dijon and pickled vegetables $8
Soups & Salads
-House greens with creole mustard vinaigrette and crumbled egg $6
-Wilted red leaf lettuce with carmalized onions, wine vinegar , pecans and hot bacon $8
-Salad of escarole, house cured fennel rashers, peanut brittle, peaches and goat cheese with black pepper vinaigrette $12
-Smoked Catish and black eye pea soup with tomato and rosemary $9
-Chicken, oyster and andouille sausage gumbo with okra and Crawfish boil potato salad $9
Entrees
-Pan fried cornmeal catfish with fresh creamed corn, local tomatoes, basil and bacon $20
-Louisiana Black Drumfish “Courtbouillon” with gulf shrimp, summer peppers , tomato and saffron $26
-Sauteed Louisiana shrimp and buttermilk grits with tasso, crimini mushrooms, smoked tomatoes,
summer okra and tarragon butter $22
-Andouille and gulf shrimp Jambalaya with house cured tasso, smoked duck and cherry tomato
relish $18
-Fried soft shell crab and crawfish etouffe with popcorn rice and jalepeno tartar sauce $24
-Grilled bone-in pork loin with collard greens, fried black eye peas and ham hock pot liquor $20
-Hickory smoked Ribeye steak with house made steak sauce , Picon bleu butter and lyonnaise potatoes $26
-Goat cheese gnocchi with roasted red peppers, brown mushrooms, fresh spinach and sherry $14
-red beans and rice $4 -buttermilk cornbread $4 -fresh heirloom tomatoes $5
