Saturday | 11am – 4pm

Sunday | 10:30am – 4pm

Brunch Mimosas

Mimosa Flights

Choose four specialty mimosas. Flight Mimosas are 5 ounces each.

The Pama

Pama liqueur, Absolute Citron, sweet & sour

Cherry Bomb

Pineapple juice, cherry juice, orange

French 77

Fresh squeezed lemon juice, sweet & sour, splash of St‑Germain

Melon Ball

Peachtree schnapps, Midori melon liqueur, orange juice, fresh melon float

Peachsicle

Peach puree, vanilla vodka, orange juice

Ruby Red

Tito’s Handmade Vodka, ruby red grapefruit juice, orange juice, cranberry juice, brown sugar rim

Brunch

Beef Provencal

Sautéed hanger steak topped with capers, shallots, tomatoes and scrambled eggs, served with hash browns.

Salmon Benedict

On croissant with onion purée, topped with poached eggs and hollandaise sauce. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.

Parisienne Waffle

Belgium waffle topped with shaved ham, asparagus, poached egg and Mornay sauce. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or hash browns.

Shrimp & Grits

Andouille sausage, mushrooms, green onions on a cajun BBQ sauce

Biloxi Omelet

Crabmeat, shrimp and mushrooms topped with Hollandaise. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or hash browns.

Belgium Waffle

Topped with fresh seasonal berries and whipped cream, served with fresh fruit cup.

15.5

Eggs Benedict

Poached egg over Canadian bacon and toasted croissant. Topped with hollandaise. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Add lump crab. MKT

13.5

Bacon & Cheddar Cheese Omelet

Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.

Appetizers

Fried Crab Claws

Market Price

Savory Zucchini Beignets

With creamy Feta.

Cheese & Charcuterie Plate

Assorted cheeses, house pâté and cured meats.

Escargots De Bourgogne

With Pernod-garlic butter.

Fried Oysters

On a bed of spinach and Brie cheese finished with horseradish aioli.
Market price

Mussels

Add French fries. 4

Poulette

White wine, shallots and cream.

Paris Butter

White wine and fresh diced tomatoes

Soups & Salads

5 | 8

French Onion Soup

5 | 8

Soup of the Day

5 | 9

Anjou Salad

Mixed greens with bacon lardons, tomato and red onion, topped with goat cheese croutons.

6 | 12

Classic Caesar

With chicken. 17 | With salmon. 18

6.5 | 13

Bistro Salad

Avocado, tomato, mixed greens, red onions, bacon lardons, blue cheese and hearts of palm. With chicken. 19 | With salmon. 20

Entrees

Sautéed Chicken

With creamy mushroom sauce, served with roasted potatoes and fresh vegetable of the day.

18.50

Salmon

On a bed of sauteed tomatoes, onions and mushrooms.

Seasonal Vegetable Plate

Sautéed butternut squash, herb-roasted tomatoes, Portobello mushroom.
With chicken. 21 | With shrimp. 23

Tilapia

Parmesan crusted, served with mashed potatoes and haricots vert finished with lemon butter sauce.

Shrimp Linguini

With andouille sausage, mushrooms, diced tomatoes and Creole cream sauce.

Steak Frites

Grilled 8 oz. Teres Major sliced, served with frites and choice of Maitre D’butter or blue cheese sauce.

Bistro Entrees

Quiche Lorraine

Served with your choice of cup of French onion soup, cup of soup of the day, frites or Anjou salad.

Crawfish Crepe

Crepe filled with St. Andre and goat cheeses; topped with crawfish, andouille sausage, tomatoes and mushrooms in a Creole cream sauce; served with fresh vegetable.