Dinner Menu
Soups & Starters
FRENCH ONION GRATINEE $8
OYSTER-LEEK BISQUE $8
SOUP DU JOUR $8
PRINCE EDWARD ISLE MUSSELS $12
savignon blanc, leeks, maytag blue cheese, rosemary, cream
SAFFRON GNOCCHI à LA PARISIENNE $11
pecorino, hazelnut-arugula pistou, roasted tomato buerre noisette
CRISY LEG QUARTER OF DUCK CONFIT $14
cherry-port gastrique, braised greens
SAUTEED ESCARGOT $10
crystal maitre’d butter, lemon zest, rosemary, pimenton crouton
ARTISANAL CHEESE PLATE
market price
Salads
PECAN CRUSTED GOAT CHEESE $9
mixed field greens, ponchatoula strawberry-black pepper vinaigrette
LOUISIANA BLUE CRAB ” ELEONORE” $14
wild arugula, ruby teardrop tomatoes, tarragon, green goddess dressing
ROASTED GOLDEN BEETS $10
frisee, pecans, buttermilk-blue cheese dressing
MID-CITY SUNFLOWER SPROUTS $14
maine lobster, tangerine-tarragon vinaigrette
Entrees
SEARED SEA SCALLOPS $28
coconut-rice flour crepe, local pea shoots, satsuma-lemongrass buerre blanc
PRINCE EDWARD ISLE MUSSELS $24
sauvignon blanc, housemade chorizo, roma tomatoes, leeks, spinach, roasted garlic aioli
PAN SAUTEED GULF SHRIMP $26
maine lobster, sautéed winter spinach, sauce americaine
FISH DU JOUR
market price
PAN ROASTED GULF FISH $26
meyer lemon, tarragon, capers, pecan beurre noisette
PAN SAUTEED MEDALLIONS OF PORK TENDERLOIN $26
shitakes, sauce diane, maytag blue cheese fondue
OVEN ROASTED DUCK BREAST $26
roasted apples, salted caramel, calvados-thyme demi-glace
CAST IRON SEARED HANGAR STEAK $28
foie gras compound butter, smoked shallot demi-glace
WATERCRESS CREPE $20
white truffled local ricotta, braised shitakes, fin herbes mornay
Please inform your server of any allergies or dietary constraints
**Use of Cellular Phones is Prohibited in the Dining Room
**A Gratuity of 20% will be Added to Parties of Five or More