Project Description

BRUNCH COCKTAILS

Muriel’s Bloody Mary or Mimosa 8.00
Brandy Milk Punch 9.00
Sazerac 11.00
Ramos Gin Fizz 11.00

APPETIZERS & SALADS

Soup of the Day 9.95
New Orleans Seafood Gumbo 10.95
Turtle Soup au Sherry 11.95


Brussels Sprout Salad
Shaved sprouts with dried cranberries, toasted pecan, parmesan,
crispy shallot & a creole mustard-maple vinaigrette 9.95

Wedge Salad (GF)
Iceberg lettuce topped with a creamy creole dressing, grape tomato,
red onion and crumble blue cheese 9.95

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

Shrimp & Goat Cheese Crêpes
Goat cheese filled crêpes with Gulf Shrimp in a buttery sauce
of Chardonnay, onion, tomato & bell pepper 12.50

Smoked Oyster & Eggplant Gratin
A baked dish of Gulf Oysters, eggplant dressing, parmesan
béchamel & herb panko bread crumbs 15.00

ENTRÈES

Eggs Venéy
House-made boudin patties and buttermilk biscuit with poached eggs, classic Hollandaise, Brabant potatoes and haricot verts 21.00

Duck & Chaurice Hash
Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 19.00

Wild Mushroom Omelette
Three egg omelette filled with wild mushrooms, sautéed leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes
and Béarnaise 19.00

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 19.00

Shrimp & Grits (GF)
Slow cooked stone ground grits topped with Louisiana Gulf Shrimp, leeks smoked tomato butter sauce & crispy garlic 26.00

Croque Monsieur
A warm sandwich of ham, gruyere cheese, Creole mustard & tasso ham béchamel, with a Frisée & pickled vegetable salad 18.00

Braised Lamb Shank
Red wine braised lamb served with Yukon gold mashed potatoes,
Tabasco onion rings, & a sauce reduction 31.00

Pesto Linguine
Sautéed asparagus, grape tomato, arugula, red onion, roasted bell pepper & sweet corn tossed with linguine & pesto 17.00 w/ shrimp 26.00

Blackened Mississippi Catfish (GF)
with roasted Yukon Gold potatoes, sautéed spinach and
a crystal hot sauce beurre blanc 18.00

Wood Grilled Pork Chop (GF)
Double cut chop served with andouille potato hash, smoked corn
cream & haricots verts
28.00

Please ask about our Classic New Orleans Brunch Special
3 Course special; Entrée price Includes Appetizer, Entrée and Dessert

(GF) denotes Gluten-Free
03/05/2022