For the Dinner menu in PDF form, click here.

For Starters

Café Sampler — 12

Crawfish Beignets, Bacon Wrapped Garlic Shrimp, Fried Alligator Tenderloin, Grilled Cajun Sausage

Pan Seared Crab Cakes — 16

Paneéd Jumbo Lump Crab Meat Cakes Served with a Lemon Dill Beurre Blanc

Crawfish Beignets — 9

Louisiana Crawfish Tails Blended with Cheeses & Bacon Mire Poix, Topped with a Spicy Creole Mustard Aioli, Garnished with Fried Dill Pickles

Shrimp Remoulade — 9

Fresh Gulf Shrimp tossed with Spicy Rémoulade Sauce Layered between Crispy Fried Green Tomatoes over Romaine Lettuce

Bacon Wrapped Shrimp — 10

Grilled Gulf Shrimp Marinated in a Sweet Garlic & Honey Sauce

Soups & Gumbos

Soup du Jour — 6

Daily Creation Utilizing the Freshest Ingredients

Roasted Corn & Crab Bisque — 9

Roasted Sweet Corn & Jumbo Lump Crab in Rich Creamy Cajun Bisque

Turtle Soup — 8

Classic New Orleans Inspired Soup with Egg and Sherry Accompaniment

Seafood Gumbo — 9

Fresh Gulf Seafood in a Rich Shrimp & Crab Stock

Fresh Salads

Bronzed Shrimp & Montrachet Salad — 16

Medallions of Montrachet Goat Cheese Paired with Artichoke Hearts, Red Onions, Bronzed Shrimp, Red Bell Peppers, Accompanied by a Raspberry Walnut Vinaigrette

Café House — 9

A Mixture of Baby Greens Drizzled with Champagne Shallot Vinaigrette Accompanied by Crumbled Maytag Blue Cheese & Roasted Louisiana Pecans

Caesar — 8

Crispy Hearts of Romaine Lettuce tossed with Caesar Dressing, Parmesan Cheese, & Housemade Croutons

Warm Spinach — 9

Baby Spinach Tossed with an Apple Wood Bacon Pecan Vinaigrette & Red Onions, Chopped Eggs, Fresh Tomatoes, and Gruyere Cheese

Spicy Citrus Grilled Quail Salad — 15

Grilled Citrus Marinated Semi-boneless Quail Served on a Bed of Spinach with Orange Segments, Roasted Pecans, Red Onions & Red Bell Pepper With Crispy Shoestring Potatoes & Citrus Thyme Vinaigrette

Entrées

Steak Louis XIII — 30

Grilled 6 oz. Filet Mignon, Stuffed with Louisiana Crawfish Tails, Bacon Mire Poix, and Cheeses laid on top of Mashed Potatoes, Wild Mushroom Demi-Glace, Topped with a Crawfish Mornay Sauce, Served with Jumbo Asparagus

Grilled Fish Vermilionville — 28

Fresh Fish du Jour Grilled to Perfection set atop a Jicama, Carrot, & Leek Slaw, Accompanied by a Shrimp & Mushroom White Wine Butter Sauce

Ribeye Royal — 32

Grilled 14 oz. Black Angus Ribeye, Served with Fresh Tomato, Soft Mozzarella, Basil Leaves & Grilled Portobello Mushroom, Finished with Balsamic Dressing

Ruby Red Trout en Papillote — 27

Fresh Ruby Rainbow Trout with Tender Summer Vegetables & Baby Redskin Potatoes in a White Wine Saffron Fume with Herb Biscotti

Fresh Fish Acadien — 30

Pan Seared Fresh Fish du Jour, Crowned with Fresh Jumbo Lump Crab Meat, Corn & Peppers, Laid on Parmesan Risotto, Complemented by Lemon Dill Beurre Blanc & Jumbo Asparagus

Filet Mignon — 32

Grilled 8oz. Filet Mignon, Laced with a Roasted Leek & Wild Mushroom Veal Broth with Roasted Cherry Tomatoes, Served over Crispy Brabant Potatoes

Veal Macadamia — 34

Pan Seared Tender Cutlets of Veal Layered with Ricotta Cheese, Fresh Jumbo Lump Crab Meat, & Spinach, Finished with a Macadamia Nut Brandy Butter Sauce

Day Boat Scallops — 30

Pan Seared Fresh Sea Scallops set Atop a Crispy Potato Pancake Filled with Shrimp, Crab & Crawfish Tails, Served with Julienne Vegetables, Finished with a Roasted Red Pepper Coulis