with saltines, cocktail sauce, mignonette, horseradish & lemon wedges.
“TRAVELING OYSTERS” ON THE HALF SHELL
We showcase an ever-changing selection of wild-caught and sustainably harvested oysters from the Gulf of Mexico and from America’s Eastern Shore.
BOILED GULF SHRIMP
peel & eat with cocktail sauce & lemon.
STARTERS
BAKED CRABMEAT, SPINACH & ARTICHOKE DIP
with garlic toast points
BAKED SPINACH & ARTICHOKE DIP
vegetarian option with garlic toast points
OYSTERS ROCKEFELLER
the most famous oyster dish in the world, said in 1899to be “rich enough for John D. Rockefeller himself!”
BIENVILLE
brandy-garlic butter, crumbled bacon, breadcrumbs& Parmigiano topped with Béarnaise sauce
ROCKEFELLER & BIENVILLE COMBO
3 of each
BLACKENED CRAB CAKES
drizzled with jalapeño white remoulade, garnished with tomato batonnets & crispy capers on mixed greens.
BOUDIN CROQUETTES
our house-made boudin “balls” crispy fried and served with caramelized honey-Creole Mustard-Great Raft Commotion beer sauce
JUMBO LUMP CRABMEAT “BETSY”
3 oz. gulf jumbo lump crabmeat in lemon aioli with toasted crostini, sliced tomato and mixed greens tossed in champagne vinaigrette.
CHARCUTERIE & CHEESE BOARD
house-made boudin, tasso, andouille with cheeses, pickles and other goodies…
SOUPS
DUCK & TASSO GUMBO
with Basmati rice, green onions& French bread.
SOUP DU JOUR
Your server is happy to tell you what the chefs have prepared today!
Salads
ARTEMIS’ WARM MUSHROOM SALAD
locally raised mushrooms quickly sautéed with garlic on warm baby spinach tossed with brown butter-balsamic vinaigrette, shaved red onion & toasted pine nuts with a warm roasted garlic-goat cheese crostini.
FRIED OYSTER SALAD
FRANK’S fried oysters, creole remoulade, spring mixed greens tossed with creamy herbed buttermilk dressing, crumbled, house-cured bacon, shaved red onion & Parmigiano.
FLK CAESAR
crisp Romaine lettuce tossed with FRANK’S Caesar dressing, black pepper-garlic croutons & Parmigiano.
5 oz. seared flat-iron steak, sliced thin on spring mixed greens tossed with sherry vinaigrette, tomato batonnets, shaved red onion and lightly drizzled with Worcestershire-Louisiana cane syrup glaze and crumbled Point Reyes Blue Cheese.
SANDWICHES
ESPLANADE BURGER
A grilled 8 oz. patty of local Smith Family Farm’s ground beef with red wine-rosemary & shallot reduction on toasted Leidenheimer French Bread with melted Asiago, cipollini onion-bacon jam, arugula, sliced tomato & chive remoulade.
FRIED OYSTER PO-BOY
FRIED CATFISH PO-BOY
our catfish is fried in the same oil as the shrimp unless otherwise requested.
FRIED SHRIMP PO-BOY
COCHON PO-BOY
red wine braised pulled pork shoulder, caramelized onions, pepperoncini & roasted sweet peppers with melted provolone cheese.
LUNCH ENTRÉES
EGGS BENEDICT
poached eggs, house cured bacon on toasted French bread topped with Hollandaise sauce
GRAND ISLE BENEDICT
two blackened jumbo lump crab cakes topped with poached eggs & Choron sauce.
CAJUN MEATLOAF
with Cajun Mornay sauce, French green beans & loaded potato mash
RED BEANS & RICE
with house-made andouille sausage, Basmati rice, green onions & French bread
HOUSE MADE BOUDIN
with sautéed onions, sweet peppers & Great Raft Commotion-Creole mustard, and your choice of one side.
PECAN CRUSTED MISSISSIPPI CATFISH
with hazelnut French green beans on creamy Asiago stone ground grits.
SHRIMP ÉTOUFFÉE
with Basmati rice, green onions & French bread.
SHRIMP & GRITS
gulf shrimp & house-made andouille sausage in white wine-garlic broth over creamy Asiago stone ground grits
CRÊPES PROVENANCE
diced chicken breast in Creole-sautéed mushroom cream sauce with house cured bacon & green onions, with a small mixed greens salad.
SAUTÉED OR BLACKENED GULF REDFISH OR MISSISSIPPI FARM RAISED CATFISH
with your choice of Meuniére, Caper Meuniére, Meuniére Amandine or Béarnaise sauce and two sides.
FLAT IRON STEAK
cooked to your desired temperature with "black pepper" or "herb crust"with your choice of Marchand de Vins, garlic-brandy butter or Béarnaise sauce and two sides
DINNER ENTRÉES
GULF REDFISH, LA BLACK DRUM, Or MISSISSIPPI CATFISH
SAUTÉED OR BLACKENED with your choice of Meuniére, Caper Meuniére, Meuniére Amandine or Béarnaise sauce.
STEAKS - Filet Of Beef Tenderloin Or Flat Iron Steak
cooked to your desired temperature with "black pepper" or "herb crust"with your choice of Marchand de Vins, garlic-brandy butter or Béarnaise sauce.
HAND-PICKED, GULF JUMBO LUMP CRABMEAT
PARMIGIANO CRUSTED PORK “RIBEYE”
with braised black mission fig BBQ sauce, bacon-wrapped asparagus & savory bread pudding.
DUCK CONFIT
crispy, succulent bone-in duck leg with creamed spinach, mushroom risotto and drizzled with Sazerac-citrus glaze.
CRÊPES PROVENANCE
diced chicken breast in Creole-sautéed mushroom cream sauce with house cured bacon & green onions, with a small mixed greens salad.
HOUSE MADE BOUDIN
with sautéed onions, sweet peppers & Great Raft Commotion-Creole mustard, and your choice of one side.
PECAN CRUSTED GULF REDFISH
on creamy Asiago stone ground grits with hazelnut French green beans.
SEARED DIVER SEA SCALLOPS
over spinach puree & sweet potato hash risotto with crispy seared brussels sprouts; garnished with local microgreens & bacon jam.
SHRIMP ÉTOUFFÉE
with Basmati rice, green onions & French bread.
SHRIMP & GRITS
gulf shrimp & house-made andouille sausage in white wine-garlic broth over creamy Asiago stone ground grits.
MELISSA’S NEW ORLEANS BBQ SHRIMP
jumbo, head & shell on gulf shrimp in buttery, garlicky sauce with Worcestershire, rosemary & lemons, finished with Great Raft Reasonably Corrupt Black Lager with toasted garlic bread
JUST FOR KIDS
CHICKEN STRIPS
fried or grilled with French fries
FRIED OYSTERS
with French fries
SHRIMP-IN-PANTS
fried or grilled with French fries
FRIED CATFISH
with French fries
KID’S PASTA
with Alfredo sauce, plain or butter
GRILLED CHEESE
KID’S SIDE OF GRILLED VEGGIES OR FRESH FRUIT
DESSERTS
CRANBERRY-APPLE TART À LA MODE
with toasted sliced almonds, house-made Amaretto ice cream.
LUXARDO CHERRY - DARK BELGIAN CHOCOLATE BUDINO
with orange-mint gremolata and lightly whipped sweetened cream.
SALTED CARAMEL CHEESECAKE
sprinkled with brown butter crumbles.
BREAD PUDDING
Chef Van’s “lighter than air” bread pudding with Bourbon sauce and lightly whipped sweetened cream.
HOUSE MADE ICE CREAMS & SORBETS
flavors change daily… ask your server for today’s flavors.Our nut flavored gelati are made with real nuts. Please advise your server of any food allergies
