FINAL FOUR WEEKEND MENU ~ 3/31 - 4/5

jumbo Gulf shrimp, New Orleans style barbecue sauce, stone-ground grit cake

$14

fried Gulf oysters, chipotle-Tabasco beurre blanc, smoked tomato-bacon jam

$15

Louisiana jumbo lump crabmeat, white ravigote, roasted corn purée

baby iceberg lettuce, cherry tomatoes, bacon, crispy fried sweet onions, blue cheese dressing

$11

romaine hearts, shaved Grana Padano, croutons, white anchovy, Caesar dressing

$10

thick tomato slices, Danish blue cheese, shaved red onion, crostini, rémoulade sauce

$10

A New Orleans favorite!

$10

$10

gruyere cheese, gaufrette potatoes

$11

bacon, cheddar cheese, sour cream, butter, chives

$8.50

$8.50

$10

$10

$12

$38

$52

$55

Dick Brennan, Sr.'s favorite cut, Creole seasoned, seared in a cast iron skillet

$57

6 oz. filet mignon, creamed spinach, Pontalba potatoes, flash-fried oysters, béarnaise

$48

Parmesan risotto, fried Louisiana crawfish tails, craw nage, grilled asparagus

$32

$4.50

$8.50

cream cheese frosting, rum sauce

$10

vanilla bean custard, caramelized sugar, seasonal fruit

$8

white chocolate mousse, milk chocolate mousse, chocolate buttercream, ganache

$10

seasonal sorbet du jour, vanilla ice cream

$7

sweet potato doberge cake and triple chocolate cake

$19