Lunch and Dinner Menu

SALADS

Blue Wedge Salad

Boston Butter lettuce, Maytag Blue Cheese Crumbles, Bacon, Pickled Red Onion & Blue Cheese vinaigrette.

Caesar Salad       

Crisp Romaine, Shaved Parmesan tossed with traditional Caesar dressing.

Acadian Green Salad     

Cherry tomato, bacon, herbed croutons, & cucumbers. Served w/ choice of dressing.

ENTREES

Jambalaya Pasta

Andouille, Tasso, Chicken & Shrimp simmered in a rich Creole Tomato sauce and tossed with Penne pasta.

New Orleans Shrimp & Grits  

Jumbo Gulf Shrimp sautéed in a rich Garlic Butter sauce with Tasso, Creole Tomatoes & Scallions. Served over Caramelized Onion Grits.

Pan Seared Airline Chicken Breast

Herb marinated & pan seared Airline chicken breast. Served with Baby red mashed potatoes & seasonal veg medley.

Blackened Gulf Fish

Pan seared with Cajun spices in a cast iron skillet. Served on a bed of Corn Maque Choux.

Creole White Beans & Catfish

Slow cooked Great Northern beans, seasoned with Smoked Pork Shanks & Andouille. Served with Jazzmen rice pilaf & Golden fried Catfish. 

Ribeye

10oz Certified Angus Beef, grilled to the temperature of your choice. Served with Veal Demi-Glace, Baby Red Mashed Potatoes & seasonal vegetable medley.

Grilled Filet of Salmon

BBQ St. Louis Spare Ribs

½ rack of St. Louis Spare ribs smoked low & slow, then grilled to “fall off the bone tender” and basted with sweet & tangy Molasses based BBQ sauce. Served with Sriracha cole slaw.

Pasta Primavera

Tri-color rotini tossed with a rich marinara & a selection of fresh garden vegetables.

DESSERTS

Lemon Berry Mascarpone Cake
Boston Chocolate Cheesecake
New Orleans Bread Pudding with Rum Anglaise