Menus

Dinner Menu

Appetizers

Oyster, Eggplant & Angel Hair 12
Louisiana oysters, parmesan cream, spinach & angel hair served over panéed eggplant with toasted capers & oven dried tomatoes

Grits & Grillades 12
Slow braised beef and creamy stone ground grits

Stuffed Crab Artichoke Heart 14
Louisiana blue crab dressing “stuffed” on a fresh artichoke heart served with a Tasso Creole tomato sauce

Southern Fried Quail 14
Semi boneless Mississippi quail fried in the southern tradition, served with andouille gravy and Texas toast

Flash Fried Asian Calamari 10
Tossed with sweet chili sauce, served with Sambal-Lime sour cream

Soup du Jour
Chef’s daily creation

Salads

Garden Salad 6/10
Mixed baby spring greens, English cucumbers, grape tomatoes and a selection of seasonal fruits or vegetables tossed
in our house made Green Goddess dressing

Strawberry and Feta 7/12
Fresh strawberries, Feta cheese, baby spinach and Marcona almonds tossed with a honey balsamic vinaigrette

Grilled Romaine Caesar Salad 11
Grilled romaine hearts, white anchovies, lemon zest, black pepper and Parmesan croutons

Louisiana Seafood Entrées
We use only fresh, never frozen, & wild caught seafood

Blackened Redfish on the Half Shell 28
Skin on redfish filet seasoned & blackened in a cast iron skillet served with drawn butter & lemon

New Orleans Barbeque Seafood Stuffed Shrimp 32
Jumbo Gulf shrimp stuffed with a Louisiana seafood & French bread dressing, baked and served with traditional New Orleans
barbeque shrimp sauce

Seafood Platter of the Day (Market Price)
A combination of daily selections of the freshest available seafood prepared with creative and classic techniques Ask your server about today’s catch

House Specialties Entrées

The Bombay Drum 32
Pan fried Gulf drum fish with Lyonnaise potatoes, sautéed crabmeat, grilled asparagus and sauce Béarnaise

Free Range Chicken Breast 28
Parmesan and prosciutto crusted Statlor breast with Creole ratatouille and fresh herb infused extra virgin olive oil

Pork Porterhouse 30
16oz porterhouse glazed with Steen’s cane syrup and Creole mustard served with bacon smothered green beans and Brabant
potatoes topped with fried shallot rings

Duck Lafourche 32
Slow roasted leg quarter, pan seared breast, grilled boudin, southern cooked greens, chow-chow & demi-glace

American Corn Fed Beef Entrées

All steaks are hand cut, cooked to order and seared with Maitre D’ butter and demi-glace

Filet Mignon (8oz) 33
Rib Eye (18-22oz) 36
Hanger Steak (12oz) 28

Steak toppings
Caramelized Onions 2
Grilled Shrimp 6
Jumbo Lump Crabmeat 6
Stilton 4

*Cocktail and win pairings priced separately