MENU
PLEASE REVIEW THE MENU FOR DAILY AVAILABILITY CHANGES
APPETIZERS
21
OYSTER OF THE DAY
Half dozen freshly shucked, served with horseradish, cocktail sauce and lemon or mignonette (GF)
21
8.00
HOUSE SALAD
greens, onion, cucumber, tomato
8.00
8.00
CAESAR SALAD
Romaine, parmesan, Caesar dressing, herb croutons
8.00
Cup 5
/
Bowl 7
CORN CHOWDER
(GF)
Cup 5
/
Bowl 7
Cup 6
/
Bowl 8
GUMBO OF THE DAY
Chef's choice
Cup 6
/
Bowl 8
15
SHRIMP COCKTAIL
Half dozen chilled jumbo shrimp served with our tangy cocktail sauce (GF)
15
17
LOUISIANA FRIED OYSTERS
Lightly breaded and served with Avery Island dressing
17
18
PAN BLACKENED SCALLOPS
Fresh sea scallops, lightly dusted with our spice blend and blackened in a white-hot cast-iron skillet (GF)
18
15
SPICY PEI MUSSELS WITH ANDOUILLE
Steamed with white white, butter, garlic, shallots and peppers, finished with fresh basil (GF)
15
8
GORGONZOLA GARLIC BREAD
French bread baked with a rich spread of gorgonzola garlic butter
8
8
CLASSIC POPCORN CHICKEN
Crispy hand battered bite-sized chicken, served with mustard-brown sugar glaze
8
9
CLASSIC POPCORN SHRIMP
Crispy hand battered bite-sized shrimp, served with Avery Island dressing
9
9
/
10
JAZZY CHICKEN or SHRIMP
Our classic popcorn chicken or shrimp tossed in your choice of maple buffalo or sweet pepper glaze, served with buttermilk ranch
9
/
10
9
SPINACH AND ARTICHOKE DIP
served with house fried corn tortilla chips
9
9
CHEDDAR POTATO CAKES
Served with Creole sauce
9
ENTREES
All Entrees Served with House Salad - Choice Of Buttermilk Ranch, Gorgonzola Vinaigrette, Balsamic Vinaigrette / or Caesar Salad add $4
44
14oz RIBEYE
Served with mashed potatoes, vegetable and choice of horseradish cream, gorgonzola butter or mustard butter (GF)
44
35
6oz TENDERLOIN
Served with mashed potatoes, vegetable and choice of horseradish cream, gorgonzola butter or mustard butter (GF)
35
30
12oz NY SIRLOIN
Served with mashed potatoes, vegetable and choice of horseradish cream, gorgonzola butter or mustard butter (GF)
30
Add Ons
Pan Blackened +1 / Mushrooms +2 / Caramelized Onions +2 / Smoked Gouda Fondue +2 / Gorgonzola Crumbles +2 / Candied Bacon +2/ Béarnaise +1
34
12oz NY SIRLOIN FONDUE
Topped with candied bacon and smoked gouda fondue, served with mashed potatoes and vegetable (GF)
34
37
BLACKENED TIPS & SCALLOPS
Five ounces of lean tenderloin tips and four ounces of fresh sea scallops pan blackened with cajun spices, mashed potatoes and vegetables (GF)
37
30
BLACKENED TIPS & SHRIMP
Five ounces of lean tenderloin tips and shrimp pan blackened with cajun spices and served with hibiscus vinaigrette, mashed potatoes and vegetables (GF)
30
28
GARLIC BASIL BUTTER SALMON
Grilled and served with rice and vegetable (GF)
28
37
PAN SEARED SHRIMP & SCALLOPS WITH FRIED SHALLOTS
In a white wine butter pan sauce, served with mashed potatoes and sautéed spinach
37
27
PECAN CRUSTED COD
Dijon coated cod with a pecan panko crust, sauteed greens, crispy potatoes and a side of drawn butter
27
24
MAPLE BUFFALO FRIED CHICKEN
Served with rice and vegetable
24
26
GORGONZOLA CHICKEN PASTA
Sautéed chicken and pasta tossed in gorgonzola cream sauce, topped with gorgonzola crumbles
26
38
SEAFOOD RISOTTO
Sautéed shrimp, scallops and mussels simmered in a rich tomato cream with sweet pea risotto (GF)
38
26
NEW ORLEANS BBQ SHRIMP
Shrimp sautéed in a traditional New Orleans BBQ sauce, served with sautéed spinach and cheesy grits
26
26
SHRIMP GENEVIEVE
Shrimp sautéed with garlic, shallots, butter, roasted red peppers, spinach and balsamic vinegar, tossed with pasta and finished with fresh parmesan
26
26
CREAMY TOMATO BASIL SHRIMP PASTA
Shrimp sautéed with garlic basil butter, tossed in tomato cream sauce with pasta, parmesan and fresh basil
26
26
JAMBALAYA
Shrimp, chicken, mussels and spicy andouille sausage, pan-seared and simmered in a zesty Creole tomato sauce, tossed with rice (GF)
26
24
CHICKEN ETOUFFÉE
Sautéed chicken in a dark, Louisiana stew with the holy trinity, served with rice
24
24
CHICKEN PIGNOLI
Pan-seared with a pine nut crust topped with a sun-dried tomato and mushroom basil cream, served with mashed potatoes
24
24
BUTTERNUT SQUASH RAVIOLI
Tender ravioli filled with butternut squash and parmesan cheese, tossed in a creamy gorgonzola garlic sauce
24
24
FISH & CHIPS
Breaded and fried, served with creamy mustard slaw, shoestring fries and Avery Island dressing
24
16
SIRLOIN BURGER
Eight ounce freshly ground sirloin burger served on a toasted brioche roll with lettuce and tomato, served with fries (salad not included, add one for 2) Add cheddar, gorgonzola crumbles, gouda fondue, mushrooms, caramelized onions, candied bacon +1 each
16
SEASONAL ENTREE SALAD
Arugula and shredded vegetable blend tossed in an guava vinaigrette, topped with sliced radishes, sugar snap peas, sunflower seeds, and feta cheese (GF) Plain 14 /Shrimp 26 /Chicken 20 /Salmon 28 /Scallops 30 /Tenderloin 37
ENTREE CAESAR SALAD
Romaine lettuce tossed in our creamy Caesar dressing, topped with shredded parmesan cheese and croutons (GF) Plain 14 /Shrimp 26 /Chicken 20 /Salmon 28 /Scallops 30 /Tenderloin 37
ENTREE HOUSE SALAD
Mixed greens, onions, tomatoes, cucumbers and choice of gorgonzola vinaigrette, ranch, or balsamic vinaigrette (GF) Plain 14 /Shrimp 26 /Chicken 20 /Salmon 28 /Scallops 30 /Tenderloin 37
SIDES
All of the following sides are gluten free except fries
Fries
5
Mashed Potatoes
5
Sweet Pea Risotto
5
Rice
5
Cheesy Grits
5
Vegetable of the Day
5
Creamy Mustard Slaw
5
HALF PORTIONS
Served ala carte. Add a House or Caesar Salad for $2/4
New Orleans BBQ Shrimp
15
Chicken Etouffee
14
Chicken Pignoli
14
Maple Fried Chicken
14
Butternut Squash Ravioli
14
Shrimp Genevieve
15
Gorgonzola Chicken Pasta
15
Creamy Tomato Basil Shrimp Pasta
15
Chicken & Andouille Jambalaya
15
DESSERTS
Key Lime Pie
9
9
Double Chocolate Cake
with chocolate buttercream frosting
9
9
Blueberry Carrot Cake
with cream cheese frosting
9
Maple Creme Brulee
9
