Fluffy creole cheesecake with crawfish, smoked gouda and bell peppers. Served with green onion and tomato coulis and french bread.

1 lb, steamed mussels served with a garlic cream sauce and french bread.

Crepes filled with pulled pork, roasted tomatoes and blue cheese crumbles. Served over chilled mixed greens, garnished with a pecan and chipotle vinaigrette.

Goat cheese coated with roasted pecans, set atop a pepper-lime coulis to spread on french bread.

Butterflies of shrimp over greens, topped with a warm andouille sausage vinaigrette and crumbled blue cheese.

Spicy louisiana smoked ham and shrimp sauteed with mushrooms and scallions in a creole mustard cream sauce.

Shrimp and scallops sauteed with mushrooms in a lemon pesto cream over fresh pasta.

Sauteed mussels, scallops, and blue crab tossed in a slightly spicy sweet pepper seafood broth with julienne vegetables and fresh pasta.

Butterfly shrimp, oven roasted with olive oil, rosemary and spicy cajun seasonings, served with wilted spinach and grape tomatoes, tossed in a spicy red wine reduction with parmesan cheese.

A combination of seafood sauteed with mushrooms, scallions and green peppers in a mildly-spiced cream sauce, topped with cheese and served over pasta.

Baked with wine and seasonings, served on sauteed spinach and a creole mustard sauce.

Catfish filet blackened and roasted with a worcershire-based pecan sauce and served over louisianne's spicy dirty rice, garnished with julienne vegetables.

Served with the chef's daily selection. Add crawfish bbq, served over white rice.

Grilled tenderloin stuffed with fresh spinach and sun-dried tomatoes over our own smoked almond worcestershire and topped with crumbled goat cheese.

Medallions of choice steer tenderloin and ham, grilled topped with swiss cheese and served on bordelaise sauce.

Choice steer tenderloin blackened or grilled. Served with your choice of au jus or lemon beurre blanc sauce. Served with the chef's daily selection. Add crawfish bbq: served over white rice.

Maple leaf farms breast of duck cured (brined) with pure maple syrup and roasted to perfection. Served over louisianne's spicy dirty rice with a sweet bourbon reduction sauce, garnished with julienne vegetables.

Roasted, brown sugar and chipotle glazed, and fanned over wilted spinach and arugula, with a creole roasted shallot vinaigrette.