French Quarter Grille Menu

Thick soup made from okra typically served with seafood and a variety of vegetables.

With mushroom bacon brandy cream sauce and cheese filled tortellini.

Over balsamic reduction, dressed with blue cheese, bacon, green onion, and tomato.

With tomatoes and spinach over cheese tortellini in a mushroom bacon brandy cream.

Blackened, over dirty rice* topped with shrimp and crawfish gumbo. (*contains pork)

Grilled, blackened, fried or pan sautéed with lemon butter thyme sauce.

Thick soup made from okra typically served with protein and a variety of vegetables.

A traditional Louisiana style sausage tossed in a creamy creole tomato sauce over linguini.

Choice of fish blackened, topped with shrimp, crawfish and lump crab in a mushroom bacon brandy cream sauce.

A traditional Louisiana style sausage tossed in a creamy creole tomato sauce over linguini.

With mushroom bacon brandy cream sauce and cheese filled tortellini.

With tomatoes and spinach over cheese tortellini in a mushroom bacon brandy cream.

blackened chicken breast served over linguini tossed in Alfredo sauce

Strips served with tartar and creole tomato sauce.

Served with chilled crabmeat remoulade.

Over fresh slaw with a drizzle of balsamic reduction

Thick soup made from okra typically served with seafood and a variety of vegetables.

Thick soup made from okra typically served with seafood and a variety of vegetables.

Thick soup made from okra typically served with seafood and a variety of vegetables.

Thick soup made from okra typically served with protein and a variety of vegetables.

Thick soup made from okra typically served with seafood and a variety of vegetables.

Seafood and vegetable stew.

Seafood and vegetable stew.

Seafood and vegetable stew.

blackened shrimp served over tarragon cream with toast points

Crisp romaine with our house Caesar dressing and shaved parmesan cheese.

Served over our house salad.

Over balsamic reduction, dressed with blue cheese, bacon, green onion, and tomato.

Seared rare and served over our house salad with basil vinaigrette and finished with balsamic reduction. * *Consuming raw or under cooked meats, poultry, seafood, or eggs may increase your risk of food borne illness

With shaved parmesan cheese.

Served over our house salad.

Served cold and dressed with remoulade, over mixed greens with tomato, onion and cucumber.

Blackened, over white rice topped with crawfish etouffee.

Grilled, blackened, fried, or pan sautéed in seasoned flour.

Grilled, blackened, fried or pan sautéed with lemon butter thyme sauce.

Blackened, topped with crawfish tails finished in a tarragon cream sauce.

Crusted with toasted pecans, topped with shrimp in a lemon butter thyme sauce.

Pan sautéed and lightly seasoned topped with shrimp in a meuniere sauce and garnished with toasted almonds.

Choice of fish blackened, topped with shrimp, crawfish and lump crab in a mushroom bacon brandy cream sauce.

Jumbo gulf shrimp simmered in our creole tomato sauce, topped with white rice.

Grilled, topped with mushroom bacon creamed spinach, sautéed shrimp and crawfish drizzled with béarnaise, served over fire roasted red pepper puree.

Prosciutto wrapped and grilled, topped with fresh basil pesto, chilled crab and fresh tomato, drizzled with a balsamic reduction.

Blackened, stuffed with crawfish imperial and oven finished, served.

Jumbo tenderloin grilled and served with mango pineapple chutney.

Grilled, topped with lump crabmeat and béarnaise, served over lemon butter thyme sauce with fresh grilled asparagus spears.

Onion crusted, topped with crispy prosciutto, swiss cheese and sautéed crawfish over mushroom bacon brandy cream.