PLEASE NOTE:
OUR BAR OPENS AT 5PM | OUR DINING ROOM OPENS AT 6PM
– OUR MENU CHANGES OFTEN • ITEMS ON WEBSITE MAY DIFFER FROM IN-HOUSE MENUS –
Dinner
Dinner Appetizers
-
CAFÉ SAMPLER 12
CRAWFISH BEIGNETS • BACON WRAPPED GARLIC SHRIMP • FRIED ALLIGATOR TENDERLOIN • FRIED PICKLE • GRILLED CAJUN SAUSAGE
-
FOIE GRAS PB & J 21
SEARED FOIE GRAS ON BRIOCHE WITH CASHEW BUTTER AND PRIMO’S FARMER’S DAUGHTER PEPPER JELLY • FEATURED ON THE COOKING CHANNEL •
-
BACON WRAPPED SHRIMP 12
JUMBO SHRIMP WRAPPED IN BACON WITH A SPICY SWEET HONEY-GARLIC GLAZE • GLUTEN FREE | EAT FIT APPROVED
-
CRAWFISH BEIGNETS 10
CRISPY LOUISIANA CRAWISH & CHEESE FRITTERS WITH CREOLE MUSTARD AIOLI AND FRIED PICKLES
-
WILD MUSHROOM RAVIOLI 14
HOUSE-MADE PASTA WITH BUTTERMILK RICOTTA, ROASTED LIONS MANE & SHIITAKE MUSHROOMS, CALABRIAN CHILES, BROWN BUTTER
Dinner Soups & Salads
-
WARM SPINACH SALAD 9
APPLEWOOD BACON, RED ONIONS, CHOPPED EGGS, TOMATOES, GRUYÉRE , STEEN’S CANE BALSAMIC BACON VINAIGRETTE • EAT FIT APPROVED
-
WEDGE SALAD 9
CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, WALNUTS, GORGONZOLA DRESSING
-
TURTLE SOUP 9
CLASSIC NEW ORLEANS INSPIRED SOUP WITH EGG AND SHERRY ACCOMPANIMENT
-
SEAFOOD GUMBO 9
LOUISIANA CRAB, SHRIMP, AND CRAWFISH IN A RICH, DARK ROUX
-
CORN & CRAB BISQUE 9
Dinner Entrées
-
GULF FISH ACADIEN 35
PAN-SEARED GULF FISH OF THE DAY, FRESH JUMBO LUMP CRABMEAT, CORN & PEPPERS – PARMESAN RISOTTO, LEMON DILL BÉURRE BLANC, STEAMED ASPARAGUS • GLUTEN FREE | EAT FIT APPROVED
-
RACK OF LAMB 42
PAN-SEARED RACK OF LAMB, HARISSA AND RED PEPPER COULIS, SUMMER SQUASH BLEND WITH CHERRY TOMATO, JALÉPEÑO,CILANTRO
-
COCONUT CATCH 33
SWEET POTATO FLOUR CRUSTED FISH OF THE DAY, HERBED JALAPEÑO RICE, CRISPY SWISS CHARD, COCONUT CREAM, PICKLED ONION AND JICAMA SLAW • FEATURED ON PARTS UNKNOWN 'PERFECT DAY'
-
STEAK LOUIS MP
SIX-OUNCE FILET MIGNON STUFFED WITH LOUISIANA CRAWFISH TAILS, BACON & CHEESES – FINISHED WITH A WILD MUSHROOM DEMI-GLACE AND CRAWFISH MORNAY SAUCE – SERVED WITH BRABANT MASHED POTATOES, STEAMED ASPARAGUS
-
CENTER-CUT BONE-IN PORK CHOP 38
SWEET POTATO AND ANDOUILLE HASH, BLACKBERRY VEAL DEMI GLACE, ASPARAGUS • FEATURED ON THE COOKING CHANNEL
-
GRILLED RIBEYE MP
SIXTEEN-OUNCE PRIME RIBEYE, ROASTED ROOT VEGETABLES, WILD MUSHROOM VEAL DEMI-GLACE | ADD CRABMEAT GARLIC BUTTER
-
DUCK CONFIT 34
SLOW-ROASTED DUCK, BASIL PAPPARDELLE BLISTERED SHISHITO PEPPERS, SMOKED TOMATO PURÉE, SHAVED GRUYÉRE
Dessert
Dessert -
below Is a Sample of Our Dessert Offerings - desserts change daily
-
GODIVA WHITE CHOCOLATE BREAD PUDDING 8.5
WHITE CHOCOLATE BREAD PUDDING WITH GODIVA LIQUEUR, CRÉME ANGLAISE AND DARK CHOCOLATE DRIZZLE
-
BRU'S FAMOUS CARROT CAKE 8.5
MULTI-LAYERED CARROT CAKE WITH DECADENT CREAM CHEESE ICING, AND TOASTED PECANS
-
STRAWBERRY TORTE 8.5
STRAWBERRY COBBLER WITH CANDIED LEMON AND CHAMBORD WHIPPED CREAM
-
TOASTED COCONUT PECAN PIE 8.5
CHOCOLATE CHIPS, HINT OF BOURBON, TOASTED COCONUT, COCONUT MERINGUE
-
KEY LIME PIE 8.5
FRESH KEY LIME JUICE, GRAHAM CRACKER CRUST, RASPBERRY DRIZZLE
-
CRÉME BRULÉE 8.5
CLASSIC FRENCH CUSTARD WITH CARAMELIZED SUGAR SHELL AND SEASONAL FRUIT
