Fried green tomatoes, bronzed crawfish tails, with cajun hollandaise.

Jumbo lump crab meat, bourbon street remoulade, blackened fried onions.

Cavatappi, Maine lobster, aged white cheddar.

Tenderloin tips wrapped in crispy applewood bacon, creamy bleu cheese dipping sauce.

Spiced Parmesan cream, asiago toast.

Pepper Jack and jalapeno stuffed shrimp, smoked bacon, and garlic butter.

Blackened shrimp, bourbon cocktail sauce, spicy horseradish.

French 1/4 classic with a twist.

Classic Louisiana style served with rice.

Romaine, tomatoes, cucumbers, red onions, bleu cheese.

Field greens, ripe strawberries, candied walnuts, champagne vinaigrette, boursin cheese.

Grilled romaine heart, shaved parmesan crisp, asiago croutons, candied bacon.

Iceberg lettuce, applewood bacon, red onions, tomatoes, bleu cheese, cajun ranch, blackened fried onions.

Chicken breast sautéed in a lemon butter sauce, artichokes, wild mushrooms, capers served over angel hair pasta.

Fire-roasted pork chop topped with a smoky mountain moonshine and maple syrup glaze.

Crusted spring rack of lamb, honey mustard glaze, Yukon potatoes with onions and bacon, finished with popcorn Brussels and mint demi-glaze

Pan-seared sea bass served over truffle risotto with a red wine reduction and warm asparagus and heirloom tomato salad.

Slow-cooked braised short ribs, potato pave, caramelized bourbon onions, topped with fried sweet potatoes.

Blackened pan-seared salmon glazed in a cajun hollandaise, risotto.

Choice of gulf shrimp, chicken breast, andouille sausage, or combo tossed in a creamy cajun Alfredo sauce with Spanish onions and a rainbow of bell peppers and freshly shredded Parmesan cheese.

8 oz filet mignon, potato pave, bourbon street crab cake finished with a cajun cream sauce.

Chef’s selection of seasonal seafood paired with a seasonal vegetable and starch.

Chef’s selection of season cuts of meat paired with seasonal vegetable and starch.

The flavor provides a kaleidoscopic taste sensation, a complex arrangement of herbal, spicy, sweet and honey notes.

The sweetness of anise with strong notes of black licorice.

Fragrant orange flavors enhanced by the cognac with nuances of orange essence and hazelnuts.

Sweet with a rounded and balanced walnut flavor and vanilla tones.

A sweet wine with flavors of raspberry, blackberry, caramel, cinnamon, and chocolate.

New York-style cheesecake, with a layer of bourbon pecan pie and drizzled caramel sauce.

Cinnamon bread baked in a white chocolate custard finished with a rich bourbon sauce.

A tall, sweet spiced cake, filled with carrots & toasted nuts, with cream cheese icing.

Vanilla custard finished with caramelized sugar and fresh seasonal berries.

Rich, dark chocolate cake, semi-sweet chocolate pieces and dusted with Dutch cocoa.

1 ltr.

1 ltr.