Romaine & iceberg lettuces, chick peas, roasted red peppers, capers, crumbled feta, kalamata olives, cucumbers, red wine vinaigrette
The Chef's Selections
Bayou Swordfish
$28.00
Topped with crawfish hollandaise, served with New Orleans dirty rice made with andouille sausage, smoked chicken, and scallions sided with market vegetable
Whole Grilled Branzino
$32.00
Five grain rice pilaf, market vegetable, white balsamic vinaigrette
Stuffed Jumbo Shrimp
$26.00
Crabmeat stuffing, five grain rice pilaf, market vegetable, citrus chardonnay butter au jus