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.

Bourride Provencale

Stew of redfish, mussels and shrimp with potatoes in a white wine sauce garnished with Parmesan cheese and garlic aioli.

Steak Frites

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

Shrimp Linguini

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

Seasonal Vegetable Plate

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

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