Appetizers

Soupe du Jour $8.00

Paneed Eggplant and Grilled Vegetable Napoleon with Sauce Aurora and Shaved Manchego $7.00

Duck Rillette, Smoked Duck and Brie Beignets, served with a New Orleans Coffee and Orange Jus $11.00

Frog Leg Grillades, with Cheddar Cheese Grits $11.75

House Smoked Trout, topped with Grilled Scallops, Jumbo Lump Crabmeat, Crawfish
and Tobikko Remoulade $12.50

Louisiana Gulf Shrimp, Arugula, Fennel, Spinach, and Fontina Brioche Bruschetta $13.50

Sautéed Sweetbreads and Grilled Portobello "Sandwich", with Caper and Dried Blueberry Jus $14.50

Seared Hudson Valley Foie Gras, served on Savory Pain Perdu, with Leek and Cherry Ragout
and Poached Egg $16.75

Salads

Seasonal Mixed Greens and Roma Tomato Salad, served with a Smoked Pepper Vinaigrette $7.00

B.L.T. Salad, Frisee, Apple Smoked Bacon, Tomatoes and Hard Cooked Egg,
served with a Creamy Aioli Vinaigrette $ 7.75

Belgian Endive, Granny Smith Apples and Pistachio Salad, served with Andouille Creole Vinaigrette $7.75

Flash Fried Oyster Salad, with Romaine, Paneed Asparagus,
and a Creamy Maytag Blue Cheese Vinaigrette $9.75

Entrees

Roasted Chicken au Jus, Style Grand’Mere, served with Herb Roasted Potatoes, and
Sugar Snap Peas $26.00

Sautéed Louisiana Gulf Fish, served with Green Pea and Lump Crabmeat Risotto, Steamed Asparagus,
and a Tarragon Buerre Blanc $28.75

Lamb Osso Buco, served with Portobello and Pistachio Maftoul, and Sautéed Greens $29.00

Grilled Jumbo Scallops, Truffle Scented Mashed Potatoes, and a Shiitake,
Fig Jus, and topped with Shiitake Bacon $30.00

Bouillabaisse, Shrimp, Scallop, Mussels, Oyster, Crawfish, and Crab, in a
Saffron Fennel, and Italian Sausage Butter Broth, with Rouille Crouton $34.00

Duck Cassoullet, Confit of Duck and Leeks, Roasted Duck Breast, Cannelini
Beans and Italian Sausage, and seared Foie Gras, served with Wild Rice $36.00

Apple Smoked Bacon Wrapped Filet Mignon of Beef, served with Pomme Frites, and
an Escargot, Oyster and Stilton Reduction, and Asparagus scented with Tarragon $38.00

Greg Picolo, Executive Chef