APPETIZERS
- Pan-Seared ScallopsThree scallops topped with a garlic-lime butter.
- Shrimp OrleansFour gulf shrimp sauteed in a New Orleans Butter.
- N’awlins Crab CakesLump crabmeat with green and red bell peppers dressed with a garlic-lime butter.
- Shrimp CocktailJumbo white shrimp served with cocktail and spicy remoulade sauce.
- Crabmeat CocktailColossal crabmeat served with cocktail and spicy remoulade sauce.
- Grilled BrieServed with Fresh Fruit and Toast Points.
- Seared Ahi TunaWith wasabi cream and pickled ginger.
- Fried OystersServed over New Orleans style succotash topped with cajun aioli.
- Fried CalamariWith a basil aioli sauce.
- Beef CarpaccioSeared and shaved, raw New York Strip served with toast points
SOUPS
- New Orleans Turtle SoupA French quarter classic.
- French Onion Soup
- Shrimp Bisque
- Grilled Chicken And Sausage GumboA classic made with andouille sausage.
SALADS
- Romaine Hearts SaladMade with hearts of palm, walnuts, artichoke hearts and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
- Caesar SaladTraditional Caesar topped with parmesan – reggiano.
- Field Green SaladBaby mesculin, cucumber, goat cheese and roma tomatoes.
- Lettuce WedgeTopped with diced tomatoes, gorgonzola cheese crumbles, bacon bits and bleu cheese dressing.
- Spinach SaladServed with warm bacon dressing.
- Tomato And Mozzarella SaladWith fresh basil and balsamic vinaigrette.
- Jackson Square Chop SaladMixed greens, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, and Danish bleu cheese tossed in lemon basil dressing and topped with crispy fried onions.
- Calypso Berry SaladMixed greens tossed with white balsamic vinaigrette and topped with blueberries, strawberries, toasted almonds, sliced yellow bell peppers and goat cheese.
- Housemade Dressings:Ranch, Bleu Cheese, Raspberry Vinaigrette, Balsamic Vinaigrette, Spicy Remoulade, Caesar, Oil & Vinegar and Creamy Lemon Basil
DESSERTS
- Bread Pudding With Whiskey Sauce
- New York Style CheesecakeVanilla bean cheesecake with fresh berries.
- Creme Brulee
- Chocolate Raspberry Truffle CakeRich flourless cake with raspberry filling.
- Sorbet With Fresh Fruit
- Chocolate Ice Cream
- Vanilla Ice Cream
- Cherries Jubileeserves two
- Bananas Fosterserves two
ENTREES- BEEF, VEAL, & PORK
- Grilled Center Cut Corn-Fed Filet8 OZ.
- Grilled Center Cut Corn-Fed Filet10 OZ.
- Prime New York Strip16 OZ.
- Prime Ribeye16 OZ.
- Beef TournedosTwo four ounce medallions topped with choice of grilled shrimp, fried oysters or seared scallops.
- Roasted Rack Of LambNew Zealand lamb with a Dijon herb crust.
- Veal PiccataSauteed with white wine, capers and lemon butter sauce.
- Veal MarsalaSauteed with butter, mushrooms and Marsala wine.
- Bourbon Street Pork ChopsTwin 6 oz loin chops, marinated in garlic, soy and bourbon and topped with a white wine, apple and raisin chutney.
ENTREES- CHICKEN
- French Quarter ChickenAirline breast stuffed with herb cheese and topped with lemon butter.
- Chicken PiccataSauteed with capers, white wine and lemon butter sauce.
- Chicken MarsalaSauteed with butter, mushrooms and Marsala wine.
ENTREES- SEAFOOD
- Grouper LafayettePan fried grouper topped with sauteed crabmeat over a New Orleans style butter
- Blackened TunaTopped with a strawberry, papaya, mango and cilantro tapenade.
- Broiled Cold-Water Lobster TailsTwo 7 Oz. tails.
- Scottish SalmonTopped with strawberry, papaya, mango and cilantro tapenade.
- Broiled FlounderFilled with crabmeat stuffing and topped with shrimp and lemon butter.
SIDES
- Pasta PrimaveraZucchini, squash and onions tossed in our house marinara sauce over gemelli pasta.
- Grilled Vegetable PlatterGrilled or steamed asparagus, squash, and zucchini seasoned with butter or olive oil, sea salt and black pepper served with a sweet, broiled tomato
