We Use Only the Finest Ingredients

 We love to customize dishes to fit your needs.  If there is something missing for your tastes, let us know and we will create a plate  just for you.

APPETIZERS

Best of the Gulf Seafood Tower with Marinated & Fried Crab Blue Claws, Gulf Shrimp, Ruby Red Shrimp, Oysters, and Chefs Choice Accoutrements 

(seasonal options also available.  Stone crab, lobster, etc)

Tuna Tartare with Avocado, Grilled Pineapple, and Cilantro Jalapeno Sauce

Grand Bay Crab Cakes with Red Pepper Cream, Leek Emulsion, Lemon Cream, and Fresh Herbs

Seared Scallop with Seasonal Truffle and Roasted Carrot Puree

Lobster Butter Poached Snapper with Crispy Tarragon Rice

Spanish Style Mussels Escabeche with Crispy Parsley

Local Gulf Fish Tiradito with Anaheim Chili and Cilantro

Farm Egg with Sturgeon Caviar on Crostini 

Tempura Fried Oyster with Caviar Cream, Lemon and Chive Gel

Pan De Tomate with Crispy Garlic and Katsuobushi

Argentinian Lamb Chops with Chimichurri

Lamb Meatballs with Coriander and Spicy Mustard Sauce

Duck Confit Beignet with Orange Jalapeno Honey

Wagyu Beef Meatballs with Polenta, Pesto, and Grated Parmesan

Wagyu Steak Tartine with Fire Roasted Peppers and Chevre

Zucchini Roulade with Almond Ricotta, Pistachio, and Crispy Parsley

Tartine with Mushroom Duxelle, California Chevre, and Pink Peppercorn

Ambrosia with Local Citrus, Seasonal Fruit, Fresh Herbs, and Toasted Meringue

SALADS

 Tomato and Burrata Salad with Macerated Melon Liqueur, Flambeed Sweet Peppers, Basil, Balsamic Marinated Onion Relish, and Olive Oil

Louisiana Sensation Salad

Herb Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Strawberry Vinaigrette

Wild Arugula with Pear, Tarragon, Chevre, and Apple Cider Vinaigrette

Spinach Salad with Lardon, Roasted Red Peppers, Chevre, and Tomato Vinaigrette

Iceberg Wedge Salad with Blue Cheese Dressing, Tomato, Shaved Onion, and Croutons

ENTREES

BEEF/LAMB/PORK

Wagyu Beef Tenderloin with Lump Crabmeat and Bearnaise, Roasted Potatoes, and Roasted Asparagus

Wagyu Filet Mignon with Glazed Carrots and Truffle Potato Puree

Cocoa Coffee Crusted Filet Mignon with Cinnamon Chili Butter, Roasted Cauliflower, and Sauteed Kale

Grilled Wagyu Hanger Steak with Espagnole, Roasted Garlic Potatoes and Grapefruit Scented Asparagus

Ancho Crusted Ribeye with Barley, Horseradish Beets, and Scallion

Braised Short Rib with Parsley, Grilled Lemon, Farro and, Roasted Broccolini

Wagyu Brisket Braciola with Linguini and Lemon Scented Broccolini

  Grilled Lamb Chops with Mint Chimichurri, Parsnips, and Brussels Sprouts 

Braised Lamb Shank with Orzo, Sundried Tomato, and Pesto

Stuffed Pork Tenderloin with Fennel, Apple, Gouda and a Truffle Honey Glaze served with Potato Puree and Grilled Zucchini & Mint 

 Maple Glazed Bone-In Pork Chop with Pecans, Yams, and Grilled Broccolini 

ENTREES (continued)

SEAFOOD

Roast Gulf Fish with Mousse de Poisson, Crispy Artichoke, Roasted Carrots, Baby Potatoes, and Sauce Barigoule 

Gulf Fish Court Bouillon with Gulf Shrimp and Crab and Poached Asparagus

Rye Crusted Salmon with Sauerkraut Emulsion, Garlic, Parsley, and Lemon served on a bed of Fennel, Onion, Carrot Confit and Wild Dirty Rice

Black Iron Everything Salmon with Smoked Chili and Brown Sugar Baked Radicchio, Polenta, and a side of Zucchini

Grilled Gulf Fish with Piperade and Rose Lentils

Coconut Oil Poached Pacific Fish with Celeriac, Lime Zest, and Cilantro

Roast Gulf Fish with Mousse de Poisson, Crispy Artichoke, Roasted Carrots, Baby Potatoes, and Sauce Barigoule 

Roasted Jumbo Shrimp, Creole Eggplant Lasagna, and Sauce Americana, served with Grilled Bread and Green Garlic Butter

Grilled Shrimp and Scallop Pappardelle with Paprika, Cayenne, Garlic, and Chive, finished with Lemon Cream, Olive Oil, and Basil

Seared Scallop with Caviar Cream, Vanilla, Olive Oil, Angel Hair, Chive, and Grass Fed Butter Roasted Cauliflower

Steamed Mussels with White Wine and Herb Butter served with Grilled Bread

CHICKEN

Grilled Herb Crusted Chicken Breast with Wild Mushroom Quinoa and Mustard Pinot Grigio Brussels Sprouts

Paprika Chicken Roulade with Chevre, Peach Gastrique, Truffled Potato Puree, and Grilled Asparagus 

 Chicken Marinated in Lemon, Garlic, Olive Oil, and Marjoram served with Herbed Baby Potatoes, and Julienne Zucchini

Roasted Chicken with Scalloped Potatoes, Broccolini with Garlic, and White Wine Pan Sauce

DUCK/OTHER

Duck Confit with Celery Root and Rye Slaw, Sweet Potato, and Leek

Turducken Stuffed Boneless Quail with Chablis Grand Cru Velouté Crispy Brussels Sprouts, Pickled Mustard Seed, and Parsnip Puree

Duck Galantine with Foie Gras Farce, Apple Brandy Reduction, Roasted Cauliflower Puree, and Hazelnuts

VEGETARIAN

Roasted Carrots with Parsley, Dill, and Garbanzo, with a Lemon Ricotta Raviolo, Tahini Sauce, and Yogurt

Butternut Squash Ravioli with Brown Butter and Crispy Sage

Almond Ricotta Ravioli with Artichoke, Tomato, Lemon, and Parsley

Crispy Jackfruit with Chive Cream and Mixed Bean Salad

Fennel, Mushroom, and Onion Gratin with Grilled Broccoli

Grilled Polenta Cake with Fire Roasted Tomatoes, and Market Vegetables

DESSERTS

Hazelnut Tart with Toasted Coffee Meringue, Whipped Brown Butter Cream, Orange Tuile, and Carrot Gel 

Strawberry Shortcake with Vanilla Bean Whipped Cream

Grilled Pineapple with Macadamia, Graham, Lime Curd, and Rum Caramel

Key Lime Pie with Toasted Meringue 

Creole Beignets with Chicory Creme Anglaise

Peach Tart with Spiced Cream and Almonds 

Bourbon Milkshake with Peach, Caramel, and Cardamom Maple Cookies

Blueberry Cornmeal Cake with Vanilla Bean Ice Cream and Walnuts

Blueberry, Peach, or Strawberry Cobbler with Vanilla Bean Whipped Cream

Basque Style Cheesecake with Sherry

Affogato with Pecans and Cinnamon Brown Butter Cookie

See More Menu Items Below