Dinner Menu

Appetizers

Fried Oysters Rockefeller
Sautéed Spinach roasted fennel herbsaint cream bacon and parmesan

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

Gator and Grits
Louisiana alligator étouffée with creamy stone ground grits

Panned New Zealand Lamb Rack
Served with white bean puree and olive salad

Louisiana Crab Cake
Served with Creole Mirliton Slaw and Sauce Choron

Soup du Jour
*Cocktail and wine pairings priced separately

Salads

Grilled Romaine Caesar Salad
Grilled Romaine Hearts, White Anchovies, Lemon Zest,
Black Pepper and Parmesan croutons

Baby Lettuces and Stilton Cheese
baby lettuces, English Stilton blue cheese, blueberries, Louisiana citrus, toasted walnuts,
and orange Champagne vinaigrette

Baby Spinach and Grilled Artichokes
tossed with a warm pancetta and tomato vinaigrette, topped with roasted sweet peppers,
garbanzo beans, and pecorino toscano

Add Grilled Jumbo Louisiana Gulf Shrimp or Fried Oysters

Entrées

Bombay Filet
8 oz. house cut filet with melted English Stilton cheese, chive mashed potatoes
& sauce bordelaise

Pork Porter House
16 oz porterhouse glazed with Steen's cane syrup and Creole mustard served with bacon smothered green beans
and Brabant potato topped with fried shallot rings
*Suggested Cocktail Pairing: Admiral Nelson's Blood • Rob Roy • Bijou (Bombay gin, green
Chartreuse, sweet Italian outh, and Regan's orange bitters)

Margret Duck and Foie Gras
pan roasted Margret breast, cured foie gras, sweet potato spaetzle and mustard greens
finished with an orange saba demi glace

Eggplant Stuffed Shrimp Creole
jumbo shrimp stuffed with eggplant dressing served with shrimp and andouille Creole sauce
and crispy popcorn rice
*Suggested Cocktail pairing: Caipirinha • Cool as a Cucumber • Appletini

Cajun Prime Rib
16-18 oz blackened aged ribeye served with brown garlic demi glace, horse radish cream, and chive mashed potatoes
*Suggested Wine Pairin : Graffigna Cabernet (Argentina) • Broquel Malbec (Argentina)

Blackened Maine Sea Scallops
crushed corn sauce, Brabant potato, tasso and crawfish hash
*Suggested Cocktail Pairing: Sidecar • Tangerine Lemondrop • Elderflower Spritzer

The Bombay Drum
pan fried Gulf drum, Lyonnaisse potato, sautéed crabmeat, grilled asparagus and sauce béarnaise
*Suggested Cocktail Pairing: Hibiscus • Monkey Gland • Gingersnap-tini

Free Range Chicken Breast
pan roasted Statlor chicken breast with Chevre and bacon risotto, and truffle marinated roasted beets
*Suggested Wine Pairing: Bottega Vinaia Pinot Grigio (Italy) • Lapostolle Sauvignon Blanc (Chile)

*Cocktail and win pairings priced separately