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Valentine’s Day

Celebrate Wednesday 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

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) 

Pork Belly

with Grits, Veal Demi Glacé, Pickled Corn

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 1st Course

Choose one each:

Butternut Squash Soup Cup

with Creme Friache

 

Beet Salad 

Baby Spinach, Goat Cheese, Pecans, 

Tomatoes, Raisins, Balsamic Vinaigrette,

Red Onion 

Shrimp Gumbo Cup

Beef Hot Sausage, Pork Andouille,

Chicken, Tasso Ham, Rice

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 

Fourth Course:

Choose a dessert to share with your Beignets

 

Beignets and:

Bread Pudding with Bourbon Sauce

 Dark Chocolate Tart with Raspberry Puree

Chef Ian's Ridiculous Carrot Cake

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