Project Description


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


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


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

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

(GF) denotes Gluten-Free