Valentine’s Day
Celebrate Tuesday Feb 14th
$125 Per Person
tax and gratuity not included

Choose one Individual Appetizer
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
Truffle Heirloom Tomato Salad
Baby Spinach, Kale, Quinoa, Fried Capers, Red Bell Sauce,
Truffle Parsley Oil, Fig, Aged Balsamic (Vegan) GF
Crescent Beet Salad
Gorgonzola, Pecans, Roasted Golden Beets,
Truffle Cream, Fried Capers,
Tomatoes, Green Onions,
Red Pepper Puree, Creole Vinaigrette
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)



Choice of Entree
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

Choice of
Bread Pudding with Bourbon Sauce
Creole Cheesecake Olivier
Croissant Beignets with Strawberry Sauce
Dark Chocolate Tart with Raspberry Puree