Lowerline

Winter lettuces, fresh herbs, toasted pecans, blue cheese, sherry vinaigrette.

1/2 Po boy and a cup of gumbo.

With debris gravy.

Po-boys are served dressed with shredded lettuce, tomato, mayo and pickles on a toasted caputo’s roll

Creole cream style red beans with ham hocks and andouille sausage, steamed rice.

Traditional New Orleans gumbo with blue crab, gulf shrimp, oysters, andouille sausage, okra and a dark brown roux, steamed rice.

Crawfish tails smothered with the Creole trinity of onions, bell peppers and celery in a rich shellfish gravy, steamed rice.