Valentine’s Day​
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Celebrate Friday Feb 14th
$95 Per Person
tax and gratuity not included
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Second Course
Choose one Appetizer to Share
Oysters Christine
Crisp Oysters Fried in Canola Oil
Served over Toast Points with Horseradish Aioli
Shrimp and Grits
with Bay Leaf, Garlic, Cream, Thyme, Yvonne Sauce
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Duck Pate Toast
with Balsamic Fig, White Truffle Oil and Tomato
Crispy Black Garlic Brussels Sprouts
Red Bell Pepper Sauce (Vegan) GF
Shrimp Dip
Shrimp Stock, Creole Spices, Green Onions, Celery,
Cream & Parmesan Cheese.
Served Hot with Crostini (spicy)
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Creole Crab Claws
Blue Crab Claws in Sweet Lemon Garlic Butter
with a Cayenne Kick.
Served over Toasted French Bread


1st Course
Choose one each:
Beet Salad
Baby Spinach, Gorgonzola Cheese, Pecans,
Tomatoes, Creole Vinaigrette, Green Onions
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Truffle Mushroom Soup
with Cream and White Truffle Oil

Third Course:
Choose one Entree Each
the Quarter Catfish
Sautéed in Olive Oil with Shrimp,
Lump Crab Browned Butter Sauce
Creole Rice, Ratatouille -Chef Norm’s favorite-
Catfish St. Charles
Whole Fried Catfish Fillet with Crawfish Étouffée over Rice
Shrimp Yvonne
Large Shell on Shrimp in a
Rich Seafood Stock, Garlic and Thyme Sauce w/French Bread for Dipping
Garlic Salmon
Sautéed in Olive Oil with Creole Spices, Tomato & Green Onions
Served with Truffle Cream, Ratatouille, Garlic Mashed 28 GF, Contains Dairy, Soy, Eggs
Seafood File Gumbo
with Oysters, Crab, Shrimp, Chicken, Beef and Pork Sausage
Hanger Steak
Garlic Potatoes, Ratatouille, Parsley Butter, Veal Demi Glace
Smothered Chicken Breast
Dark Roux Gravy, Creole Rice, Ratatouille, Crisp Fried Chicken Skin

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Fourth Course:
Choose a dessert to share with your Beignets
Beignets and:
Bread Pudding with Bourbon Sauce
Dark Chocolate Tart with Raspberry Puree
Our Ridiculous Carrot Cake