- Price of Entrée includes your choice of Soup, Salad or Appetizer and Dessert -

Appetizers

Turtle Soup au Sherry
Finished tableside with a splash of Sherry

House Made Bacon & Acorn Squash Soup
Honey roasted acorn squash flambéed with
Maker’s Mark bourbon and a splach of double cream

The Commander’s Salad
A chopped salad of Romaine, pressed egg,smoky bacon, herbed croutons, Gruyère cheese and creamy black pepper dressing

The Butcher’s Salad
Warm preserved figs & shaved pork tongue over watercress with rye bread croutons, cayenne spiced pecans, crispy onions and bourbon, bacon and hard cider vinaigrette

Wild Gulf Shrimp Remoulade “Moderne”
Crab boiled shrimp with baby arugula, Tabasco mousse, crispy brix and salt cured lemon

Smoked Goose & Foie Gras Gumbo
Tabasco and garlic smoked goose, duck and quail with a dark roux made from Hudson Valley foie gras

Oyster & Absinthe “Dome”
Plump oysters poached with bacon, artichokes, absinthe and a splash of double cream
~Presented under a flaky pastry shell

Shrimp & Tasso Henican
Wild caught Louisiana shrimp stuffed with smoky tasso,  pickled okra, Crystal hot sauce and five pepper jelly

Braised Rabbit & Autumn Mushroom Pie
A French pastry strudel stuffed with char grilled onions, foraged mushrooms & local goat cheese with roasted peppers and spicy tasso cream

Entrées

- Price of Entrée includes your choice of Soup, Salad or Appetizer and Dessert -

Butter Roasted American Turkey
Sliced light and dark meat over roasted chestnut and mushroom bread pudding with bacon braised Brussels sprouts, praline whipped sweet potatoes, Grand Marnier cranberry chutney and natural giblet gravy   35.00

Small Plate’s
A childs portion of roasted turkey over country dressing with all the trimmings and choice of dessert   15.00

Garlic & Meyer Lemon Seared Shrimp
A sauté of grilled artichokes, scorched chilis & melted leeks with pressed basil, smoked Parmesan and creamy limoncello butter   37.00

Lyonnaise Crusted Black Drum
Potato crusted Gulf fish over pickled fennel, Savoy cabbage & grainy mustard with crispy capers and smoked tomato butter   36.00

Wild Redfish “Haute Creole”
Wild Mississippi redfish seasoned with Tabasco sea salt and steeped in an intense lemon butter over Champagne poached crabmeat with chanterelles and morel mushroom cream   40.00

Dry Aged Muscovy Duck
A cracklin’ crusted duck breast over buttermilk, bacon & corn pudding with cider glazed onions, pickled peaches and roasted pecan duck fond   38.00

Grilled Veal Chop Tchoupitoulas
14 oz. chop of milk fed veal over goat cheese stone ground grits with brûléed late harvest tomatoes and classic green peppercorn Tchoupitoulas sauce   44.00

Black Angus Filet Mignon
Hand carved & char grilled over buttermilk potato purée with Cognac roasted mushrooms, grilled onions, white truffle butter and bone marrow jus   52.00

Desserts

Creole Bread Pudding Soufflé
The richness of bread pudding whipped into a lite soufflé ~Whiskey sauce added tableside!
(Please allow 20 minutes to cook, extra 3.00)

Brandy Milk Punch Parfait
Hand crafted ice cream in a crisp cookie with chantilly whipped cream, coffee caramel and crushed pralines

Warm Turtle Pecan Pie
A warm bourbon pecan pie finished with vanilla ice cream, melted chocolate, salted pecans and sticky caramel

Warm Apple & Gingerbread Cobbler
Cinnamon & gingersnap streusel with roasted Louisiana pecans and sticky molasses ice cream

European Dark Chocolate Tart
Brandy braised black cherries over warm hazelnut chocolate with coco butter “pop rocks” and real 24 kt. gold

Pumpkin Pie Spiced Ice Cream
Hand scooped holiday ice cream in a crisp graham cracker tuile with honey roasted pecans and salted caramel sauce