Dinner

All items are available a la carte or choose 3 courses for $49.95

Recommended wines are paired with each Entrée

TABLE D’HOTE MENU

APPETIZERS

New Orleans Seafood Gumbo
Turtle Soup Au Sherry

Wedge Salad (GF)
Iceberg lettuce topped with a creamy Creole dressing, grape tomato, red onion & crumbled blue cheese

Onion Tart
Served warm, topped with arugula, crispy bacon batons and creole mustard vinaigrette

Shrimp and Goat Cheese Crêpes
Goat cheese filled crepes topped with fresh gulf shrimp in a buttery cream sauce of chardonnay, onion, tomato and bell pepper

ENTRÉES

Shrimp and Grits (GF)
Slow cooked stone ground grits, topped with Louisiana Gulf shrimp, leeks, smoked tomato butter sauce and crispy garlic
Villa Maria 2021 Sauvignon Blanc, Marlborough, New Zealand $11 gl; $44 btl
Ferrari-Carano 2018 Fume Blanc, France $19 half-bottle

Pecan Crusted Drum
Black drum fillet pan sautéed and topped with a panko-pecan crust. Served with a crabmeat-pecan relish and lemon beurre blanc
Everett Bridge 2019, Pinot Noir, Monterey $11.00 gl; $44 btl
Saintsbury 2018 Pinot Noir, Carneros $40 half-bottle

Roasted Half Chicken (GF)
House brined chicken with buttermilk mashed potatoes, sautéed kale and bacon, and a Steen’s cane syrup glaze
Ridge “Three Valleys” 2019 Zinfandel Blend $12.50 gl; $50 btl
Alexander Valley 2018 Cabernet Sauvignon, Alexander Valley $28 half-bottle

Wood Grilled Pork Chop
Double-cut chop served oven roasted potatoes, fennel and Frisée salad, and a blackberry mostarda
Benziger 2019 Cabernet Sauvignon, Napa, $11.00 gl; $44 btl
Robert Biale “Black Chicken”, Zinfandel 2019 $45 half-bottle

DESSERTS

Pain Perdu Bread Pudding
With candied pecans and rum sauce

Vanilla Bean Crème Brûlée (GF)

Flourless Chocolate Cake (GF)
With crème Anglaise and blackberries

À LA CARTE APPETIZERS

Muriel’s Courtbouillon
Black drum, Creole tomato stew, popcorn rice and pickled green tomato $12

Boudin Egg Roll
Served with a vibrant mirliton jicama slaw and a crispy andouille vinaigrette $11

Roasted Bone Marrow
Oyster mushrooms, breakfast radish, sugar cane vinaigrette and grilled baguette $22

Bronzed Shrimp
Creole seasoned sautéed shrimp served with an andouille rice cake and a rich étouffée sauce $16

À LA CARTE SOUPS AND SALADS

Turtle Soup Au Sherry $11.95

New Orleans Seafood Gumbo $12.95

Burrata
Creamy burrata cheese served with eggplant caponata, smoked tomato vinaigrette and crostini
$12

Roasted Underground Salad (GF)
Gold and Chioggia beets, Thumbelina carrots, Hakurei turnips, goat cheese, mesclun, satsuma dressing, balsamic port reduction $15

Brussels Sprout Salad (GF)
Shaved sprouts with dried cranberries, toasted pecans, parmesan, crispy shallot & a Creole mustard-maple vinaigrette $11

SIDES

Haricots Verts (GF) $8
Wood Grilled Asparagus in lemon beurre blanc (contains butter) (GF) $8
Buttermilk Mashed Potatoes (GF) $7
Grilled Gulf Shrimp (GF) $14
Sautéed Jumbo Lump Crabmeat (GF) $14

À LA CARTE ENTRÉES

Sautéed Snapper
Purple risotto, shrimp, sautéed jumbo lump crab meat, brown butter $37

Roasted Duck
Slow cooked half duck served with wild rice pilaf, haricots verts and a tart cherry infused duck sauce $38

Wood Grilled Filet Mignon
6oz filet, broccolini, celery root puree, G1 steak sauce, and crispy leeks $48

ADDITIONAL DESSERTS

Pain Perdu Bread Pudding
Served with candied pecans and rum sauce $9

Flourless Chocolate Cake (GF)
Served with crème Anglaise & blackberries $9

Vanilla Bean Crème Brûlée (GF) $9

Vanilla Ice Cream $9

Sorbet Du Jour (GF) $9

Executive Chef Erik Veney

November 26th, 2022
(GF) denotes Gluten-Free Items

Limit of three checks per reservation for parties of 8 or more