Appetizers
Barbecue Shrimp & Grits* - $10.50
Jumbo shrimp sautéed with garlic & Abita beer, served with jalapeño and cheddar grit cakes in a traditional New Orleans barbecue sauce
Escargot Orleans - $9.75
Tender escargot sautéed with smoked bacon, fennel, and mushrooms in roasted garlic butter over a flaky vol-au-vent shell
McIlhenny Oysters - $8.75
Fried P&J oysters served with a McIlhenny Chipotle Tabasco cream sauce
Steakhouse Shrimp Boil* - $10.50
Jumbo Louisiana shrimp boiled and served with a chiffonade of greens, touched with a housemade remoulade or cocktail sauce
Seared Crab Cake*- $14.00
Jumbo lump Louisiana crabmeat folded with traditional ravigote sauce set atop a succulent mirliton slaw
Portobello Fries - $7.50
Crispy flash-fried portobello mushrooms served with housemade chipotle remoulade dipping sauce
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Sides
Onion Rings - $6.50
Thick slices of onion flash fried and served with homemade Creole dipping sauce
Creamed Spinich - $6.50
Fresh spinach in a creamy béchamel
Vegetable Du Jour* - $6.50
Inspirations from the Chef
Wild Mushroom Sauté* - $6.50
A savory sauté of wild mushrooms enhanced with Madeira wine and fresh thyme
Grilled Asparagus* - $7.00
Served with hollandaise sauce
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Soups & Salads
Wedge Salad* - $7.00
A crisp wedge of Boston Bibb lettuce served with your choice of our housemade dressings, finished with diced tomato and red onion
Steakhouse Salad* - $7.50
Romaine lettuce tossed with a green peppercorn buttermilk dressing with bacon, parmesan and housemade croutons
Turtle Soup - $7.00
A New Orleans favorite! Enriched with fresh lemon and lots of sherry
Soup of the Day - $7.00
Inspirations from the Chef
Seafood Gumbo - $7.00
Gulf shrimp, P&J oysters, seasonal fish, okra and andouille sausage simmered in a rich crab broth and dark roux
Tomato-Bleu Cheese Napoleon* - $8.50
Thick tomato slices layered with Danish bleu cheese, shaved red onion, and garlic aïoli croutons, topped with our housemade remoulade sauce
Chopped Salad* - $8.00
Romaine lettuce, sliced Kalamata olives, mushrooms, diced tomatoes, red onion, and feta cheese tossed with balsamic-cane vinaigrette
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Potatoes
Au Gratin Potatotes - $6.50
Idaho potatoes cooked in a Gruyère cheese cream sauce and baked golden brown
Creamed Mashed Potatoes - $6.50
A steakhouse staple!
House Fries - $6.50
Hand-cut fresh Idaho potatoes fried golden brown and crisped to perfection
Sweet Potato Mash - $6.50
Oven roasted sweet potatoes mashed with butter and a little brown sugar
Baked Potato - $6.50
A jumbo baker served steaming hot, topped to order with your favorite accompaniments
Roasted Sweet Potato - $6.50
Topped with warm Creole pecan butter
Pontalba Potatoes - $6.50
Diced roasted potatoes sautéed with garlic, caramelized onions, wild mushrooms, ham and scallions
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USDA Prime Steaks with a New Orleans Touch
House Filet - $42.00
An 8 oz filet served with creamed spinach and Pontalba potatoes, topped with flash-fried Louisiana oysters and finished with béarnaise sauce
Prime Rib* - $29.00 (12oz), $34 (16oz)
The Most Tender & Juicy Prime Rib Available
Aged USDA prime beef hand rubbed with Creole seasonings and slow roasted to savory perfection. Served with freshly made horseradish cream sauce
Barbecue Rib-Eye* - $41.00
A USDA prime 14 oz Rib-eye grilled over an open flame, topped with Abita beer barbecue shrimp and finished with roasted garlic mashed potatoes
8 oz Filet* - $33.00
12 oz Filet* - $39.00
14 oz USDA Prime Rib-Eye* - $34.50
Dick Brennan, Sr.'s Favorite Cut
USDA Prime Sirloin Strip*
Creole seasoned & seared in a hot cast iron skillet - $36.00
Prepare any steak with three jumbo Gulf shrimp - $5.50
Top with Danish bleu cheese - $3.50
Housemade Sauces
Steaks are served with a touch of Creole seasoned butter and accompanied by one of our housemade Steakhouse sauces upon request. Additional sauces are available for $2.00 per portion.
Béarnaise, Hollandaise, Pepper-Cream Bourbon, Worcestershire Sauce
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From the Sea
Garlic Crusted Redfish - $25.00
Served over Lyonnaise potatoes with wilted baby spinach and champagne butter
Grilled Gulf Fish* - $24.00
Served over golden corn macque choux and crab boil rissole potatoes, touched with a lobster beurre blanc
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