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Valentine’s Day

Celebrate Tuesday Feb 14th 

$125 Per Person

tax and gratuity not included

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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) 

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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 

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Choice of 


Bread Pudding with Bourbon Sauce

    Creole Cheesecake Olivier

Croissant Beignets with Strawberry Sauce

 Dark Chocolate Tart with Raspberry Puree

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