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.
Stew of redfish, mussels and shrimp with potatoes in a white wine sauce garnished with Parmesan cheese and garlic aioli.
Grilled 8 oz. Teres Major sliced, served with frites and choice of Maitre D’butter or blue cheese sauce.
With andouille sausage, mushrooms, diced tomatoes and Creole cream sauce.
Sautéed butternut squash, herb-roasted tomatoes, Portobello mushroom.
With chicken. 21 | With shrimp. 23