Appetizers

Fried Green Tomatoes

Three slices of green tomatoes dipped in flour, egg, and a mix of cornmeal and cornflour deep fried and topped with jalapeno hollandaise*.

* hollandaise - one of the five French “Mother Sauces” consisting of and emulsion of egg yolks, white wine and butter

New Orleans Style BBQ Shrimp

A version of a local tradition. Three large Jumbo Gulf Shrimp sauteed in a dark black pepper, lemon cream sauce served with a touch of mashed potatoes and lots of bread to dip in the sauce.

Louisiana Crab Cake

Our blend of Jumbo Lump and Claw Louisiana Blue Crab Meat deep fried on sweet corn Macque Choux ( The only dish commonly used in New Orleans restaurants from the original chocktaw indians in our area. Consists of corn, onions and jalapenos sauteed so that the starch from the corn comes out and thickens the liquid that sweats from the onions and jalapenos. NOT CREAMED CORN). Topped with a streak of cayenne glaze.

Grillades and Grits

Chef’s version of a New Orleans Sunday breakfast tradition where the cook of the house would reheat the leftover meat from Saturday dinner in a little grave and serve over grits as a snack before Sunday Mass which of course was followed by Sunday Brunch. Chef’s is Braised Pork in a thick gravy topped with a cheddar grit cake and cayenne glaze.

Crawfish Stuffed Mirliton

Louisiana Crawfish Tails and veggies stuffed into half of a Mirliton which has been poached in a crawfish boil. Served with lemon beurre blanc (lemon butter sauce) and a streak of cayenne glaze.

Salads

Bistro

Mixed greens, confit of cherry tomatoes, red onions and a honey/balsamic vinegar vinaigrette. Topped with spiced pecans.

Blue Cheese

Romaine lettuce, confit of cherry tomatoes, red onions and a blue cheese-caesar-style dressing (creamy) finished with crumbled blue cheese and garlic/herb croutons.

Entrees

** Note that few of these plates list a specific vegetable as it changes depending on what is available.  Check with Chef to find out what vegetables are being used on any given night.

Gulf Fish

The type of fish changes but more often than not is Puppy Drum a young Black Drum which is not often commercially fished outside the Louisiana Coast. Often compared to Redfish, Puppy Drum is a tender, flaky whitefish.

Regardless of the type of fish the plate is always the same. The fish is pan roasted and served with roasted garlic mashed potatoes and vegetables. On top of the fish is sizzled Louisiana Blue crab meat and the plate is sauced with a lemon-caper beurre blanc.

Creole Surf and Turf

A play on the east-coast tradition of steak and lobster. Our version is a pan-roasted (seared on the stove top and finished in the oven) 8 oz filet mignon with a crawfish tail scampi (crawfish tails in butter, garlic and seasoning) on top of roasted garlic mashed potatoes. Nothing like a great steak with lots of butter and garlic!

Grilled Pork Chop

Grilled 10oz double-cut pork chop on top of a hash of sweet potatoes and andouille sausage. Topped with jalapeno hollandaise, an emulsified sauce made from egg yolks, white wine, butter and jalapeno dices. 

Seafood Etouffee

Etouffee means “smothered” in French and this dish is fish, shrimp and blue crab smothered in a creole-style roux based stew over rice.
This dish and gumbo are a great example of creole v cajun cooking. When talking about food, Cajun is the food of the working class. A lot of starch and sauce is used to stretch protein (meat) in order to feed more people. Creole is cuisine specific to New Orleans which was created by French chefs using slave labor and local ingredients to mimic traditional French fare. Gumbo and Etouffee have many of the same ingredients but etouffee has more ingredients and a thick sauce while gumbo is the same meat in a thinner sauce and served as a soup. The argument over which was created first still rages among food geeks. Was gumbo a way to mimic the rich people’s food or was etouffee created to make a more expensive and hoity toity version of gumbo? Another good example of cajun v creole is Jambalaya and Creole Sauced dishes.
 

Rabbit Creole

Mississippi farm raised rabbit leg slowly cooked until super tender (braised) in a Creole-Style Tomato sauce. Creole sauce one of the traditional New Orleans Creole sauces consisting of tomatoes, andouille sausage, onions, celery, garlic and red wine thickened with a roux and seasoned with herbs. Creole Tomato sauce is made the same way as a traditional Italian tomato sauce with one notable exception...the roux. To make an Italian Tomato sauce the ingredients are simmered for a long time on the stove until all the components break down and fall apart creating a thick but consistent sauce. In a traditional Louisiana kitchen it was just too damn hot to heat the stove for hours and stand over a simmering pot stirring so Creole chefs shortened the process by thickening the sauce with a roux. Of course the local dark version of roux was used. The result is a thicker, chunkier sauce with a slight roux flavor. Any time a dish is named XXXX Creole it implies a Creole-Style Tomato Sauce....ie Shrimp Creole, Chicken Creole.

Crab and Asparagus Salad

A nice, light summer entree salad. Jumbo Lump blue crab with a salad of mixed greens, red onions and confit of cherry tomatoes dressed with a lemon and black pepper flavored aioli (slightly thin garlic mayonnaise). Panko* crusted asparagus spears (fried) and a sprinkle of applewood smoked bacon finish the salad.
* Panko is a Japanese style of bread crumb which is coarse ground.   

Feed Me

A “Chef’s Choice” menu conceived and executed at the moment. Three to five courses. A great meal for adventurous diners. The entire table must participate! There is no negotiating! Every table is different. A chance for chef to play around and have fun with his work.