Appetizers

Soupe du Jour $8.00

Confit of Eggplant and Grilled Vegetable Lasagna, with Smoked Gouda and Creamy Lemon and Tomato Sauce $9.00

House Smoked Louisiana Catfish Timbale, Flash Fried Calamari and Smoked "Bloody Mary" Remoulade $10.00

Frog Leg Grillades with Apple Smoked Bacon and Cheddar Cheese Grits $12.00

Mussels Frites, with Alligator Sausage in a Saffron White Wine Butter Broth $13.00

Louisiana Oyster and Escargot en Brochette served on Grilled Brioche $14.00

Sweetbread Fritters, Portobello and Potato Hash and "B.B.Q." Vinaigrette $15.00

Seared Hudson Valley Foie Gras, with Lavender and Apple Pain Perdu And Orange Peppered Caramel $17.00

Salads

Seasonal Mixed Greens and Roma Tomato served with Lemon Thyme Vinaigrette $8.00

Red Wine Poached Pear, Crispy Onions, Belgian Endive and Imported French Roquefort and Balsamic Drizzle. $9.00

Semolina Crusted Calamari Caesar Salad with Reggiano Parmesan $9.00

House Smoked Salmon Rillette, Frisee, Poached Egg and a Creamy Caper Remoulade and Toffika Caviar $10.00

Flash Fried Oyster Salad with Spinach, Hard Cooked Egg, Maytag Blue Cheese and Creamy Bacon Smoked Pepper Vinaigrette $12.00

Entrees

Roasted Chicken au Jus, with Andouille, Caramelized Onion Potato Lyonnaise and Haricot Verts $27.00

Pan Seared Scallops served with a Truffle Scented Sauce Forestier, Gnocchi Milanese and Sautéed Arugula $31.00

Venison Osso Buco, served with Spinach and Reggiano Risotto $33.00

Bouillabaisse, Shrimp, Scallop, Mussels, Oyster, Crawfish and Crab, in a Fennel, Saffron, and Italian Sausage Butter Broth, with Rouille Crouton $36.00

Panned Baby Lamb Chops, served with Blueberry and Lavender Glaze, Smoked Garlic Mashed Potatoes and Grilled Asparagus $38.00

Duck Cassoullet, Confit of Duck and Leeks, Roasted Duck Breast, Cannelini Beans, Seared Foie Gras and Herb Scented Wild Rice $38.00

Bacon Wrapped Grilled Filet Mignon of Beef, Onion Ring, "Maytag Blue Cheese Fries," Steamed Asparagus with Tarragon Butter and a Smoked Cherry B.B.Q. Sauce $39.00

Greg Picolo, Executive Chef