SUNDAY JAZZ BRUNCH

BRUNCH COCKTAILS

APPETIZERS & SALADS

Pear & Spinach Salad (GF)
Baby spinach, sliced pear, roasted sweet onion vinaigrette, dried cranberries, toasted walnuts, and feta cheese 14.00

Wedge Salad (GF)
Iceberg lettuce topped with a creamy creole dressing, grape tomato,
red onion and crumble blue cheese 11.00

Smoked Salmon Toast
House smoked salmon atop brioche topped with a deviled egg salad 13.00

Shrimp & Goat Cheese Crêpes
Goat cheese filled crêpes topped with fresh Louisiana Shrimp in a buttery cream-sauce of Chardonnay, onion, tomato & bell pepper 14.95

Fried Green Tomatoes & Shrimp
Creole seasoned tomatoes fried till golden brown and topped with boiled shrimp and remoulade sauce 14.95

ENTRÈES

Eggs Venéy
House-made boudin patties and buttermilk biscuit with poached eggs, classic Hollandaise, Brabant potatoes and haricot verts 23.00

Duck & Chaurice Hash
Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 23.00

Wild Mushroom Omelette
Three egg omelette filled with wild mushrooms, sautéed leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes
and Béarnaise 21.00

Bananas Foster Pain Perdu
Thick cut French toast topped with a buttery rum & brown sugar banana sauce, served with Applewood smoked bacon and fresh berries 21.00

Shrimp & Grits (GF)
Slow cooked stone ground grits topped with Louisiana Gulf Shrimp, leeks smoked tomato butter sauce & crispy garlic 29.00

Croque Monsieur
A warm sandwich of ham, gruyere cheese, Creole mustard & tasso ham béchamel, with a Frisée & pickled vegetable salad 19.00

Pesto Linguine
Sautéed asparagus, grape tomato, arugula, red onion, roasted bell pepper & sweet corn tossed with linguine & pesto 19.00
w/ shrimp 28.00

Blackened Mississippi Catfish (GF)
with roasted Yukon Gold potatoes, sautéed spinach and
a Crystal hot sauce beurre blanc 23.00

Wood Grilled Pork Chop
Double-cut pork chop served with mashed potatoes, southern
braised greens, and a tasso cream gravy 32.00

Blackened Redfish
Creole seasoned fish served with smoked sausage fingerling potato salad, broccolini, and a roasted red pepper cream sauce 39.00

DESSERTS

Pain Perdu Bread Pudding
Candied pecans and rum sauce 9.50

Vanilla Bean Crème Brûlée (gf) 9.50

Dark Chocolate Pecan Tart
Pecan-brown sugar crust, salted caramel creme Anglaise
and Chantilly cream 9.50

Vanilla Ice Cream or Sorbet Du Jour 9.50

Please ask about our Classic New Orleans Brunch Special