FINAL FOUR WEEKEND MENU (4/1 - 4/3)

Louisiana blue crab, truffle vinaigrette, baguette

$16

sage brown butter, parmigiano-reggiano, pecans

$10

$10

$10

bibb & romaine, toasted almonds, gruyère, grape tomatoes, red onion, honey-crème fraîche dressing.

$9

Romaine hearts, French bread croutons, Parmigiano-Reggiano

$9

Louisiana popcorn rice

$22

6 oz. filet, sauce Béarnaise, whipped potatoes

$39

roasted chicken breast, tasso potatoes, sauce Béarnaise

$25

gulf shrimp, New Orleans style BBQ sauce, stone-ground grits

$25

toasted almonds, haricot verts, sauce Meunière

$32

rustic Cajun sweet dough, vanilla custard, Old New Orleans rum caramel sauce

$9

vanilla bean custard, caramelized sugar

$8