LUNCH AND DINNER MENU

Soups and Salads

GUMBO Pan braised chicken with house-smoked Andouille sausage, cooked in rich stock and dark roux. Served with white rice 5.95

SOUP DU JOUR Please inquire with your server for the soup of the day 5.95

HOUSE SALAD Fresh mixed field greens, cherry tomatoes, cucumber and red onion with your choice of dressing side 3.95 / full 6.95

CAESAR SALAD Classic Caesar dressing topped with house-made croutons and parmesan cheese. 6.95

THAI CHICKEN Napa cabbage and romaine mixed with grilled chicken, red bell peppers, carrots, celery, onion, cucumbers and rice noodles. Tossed with spicy peanut dressing 8.95

ORCHARD SALAD Granny Smith apples, spicy candied pecans, may tag bleu cheese, dried cranberries and baby lettuces with honey-cider vinaigrette 9.95

APPETIZERS

BBQ SHRIMP & FRIED GREEN TOMATOES Seared shrimp with our New Orleans style BBQ sauce and served over fried green tomatoes 9.95

BBQ CHICKEN TENDERS Three jumbo breaded chicken tenders tossed in our New Orleans style BBQ sauce with your choice of side 7.95

ALLIGATOR RANGOON Four ‘gator and Andouille sausage wontons, combined with spicy cream cheese and deep fried 8.95

BAKED MAC 'N CHEESE Rotini pasta baked in our cheddar cheese sauce and topped with panko bread crumbs 5.95

TOASTED RAVIOLI A St. Louis original served with our tangy marinara sauce and topped with parmesan cheese 7.95

CRISPY CALAMARI Tender cornmeal crusted calamari, flash fried and served with creole tomato sauce and lemon wedges 7.95

BURGERS & BIRDS

Burgers are 8 ounces of certified Angus beef
Sub an 8oz. blackened chicken breast for 1.45

CREOLE BURGER Topped with crispy crawfish, house-made Andouille and remoulade on a soft toasted egg bun 9.95

CAJUN CORDON BLEU House-smoked spicy Tasso ham and brie cheese on a soft toasted egg bun 9.95

THE BLGT Our twist on a classic with applewood smoked bacon, shredded romaine lettuce, fried green tomatoes and remoulade 9.95

VEAL BURGER Sub the Angus for 6oz. of 100% ground veal, with provolone cheese and sherry mushroom ragout 11.95

SURF 'N TURF Tempura lobster tail, melted scallions and tabasco mayo 12.95

CLASSIC CHEESEBURGER 8 oz. grilled chuck, topped with fresh lettuce, tomato, red onion and pickle on a soft toasted egg bun 7.95

SANDWICHES

SHRIMP PO BOY Our New Orleans style BBQ shrimp piled on a toasted French baguette and topped with lettuce, tomato and remoulade 10.95

BBQ PULLED PORK Slow smoked braised lean pork, smothered in creole BBQ sauce and topped with buttermilk fried onion rings 8.95

ROAST BEEF PO BOY Eight inch Po Boy with thinly sliced roast beef and onion gravy with a side of horseradish 8.95

OYSTER PO BOY Half dozen fried gulf oysters piled on a toasted French baguette with lettuce, tomato and ravigote 12.95

TURKEY CLUB Triple decker layered with oven roasted turkey and applewood smoked bacon. Topped with lettuce, tomato, mayo and honey mustard. Served on toasted wheat bread 8.95

FISH TACOS Two soft flour tortilla tacos with grilled tilapia, roasted corn salsa and Cuban style black beans and rice 9.95

PLATES

CAST IRON ROASTED STEAK 12oz. certified Angus strip steak topped with creole mustard sauce. Served with a bacon cheddar parmesan twice baked potato and bacon wrapped asparagus 22.95

PECAN CRUSTED SALMON Lightly breaded in panko crumbs and served with a sweet potato puree and grilled asparagus 19.95

SOUTHERN SEAFOOD PLATTER Fried crab claws, gulf oysters, shrimp and cod loin served with a sweet jalapeño corn bread muffin and coleslaw on a top of a pile of cajun fries. Served with cocktail sauce and ravigote 19.95

BLUE CRAB CAKE 1/4lb. of blue crab coated in panko bread crumbs and pan seared. Topped with mixed greens and finish with ravigote 11.95

CLASSIC DISHES

BOURBON STREET JAMBALAYA Traditional rice dish with pan braised chicken, house-made Andouille sausage, Louisiana crawfish and gulf shrimp 13.95

CRAWFISH & SHRIMP ETOUFFEE Rich dark roux with Louisiana crawfish tails and gulf shrimp on a bed of white rice 14.95

PANÉED LOUISIANA ALLIGATOR Buttermilk crusted alligator tenderloin topped with sautéed blue crab meat and chive oil 11.95

PARMESAN EGGPLANT NAPOLEON Layered with cherry tomatoes, mozzarella and fresh basil. Topped with marinara and parmesan cheese 8.95

DESSERT

BREAD PUDDING Served with bourbon whiskey cream, butterscotch caramel and Tahitian vanilla bean ice cream 6.95

CHOCOLATE AMARETTO TORTE Dressed with chocolate ganache and chantilly cream 5.95

BANANAS FOSTER AND BEIGNETS Dessert for two: caramelized bananas and rum sauce. Served with four sugar dusted New Orleans doughnuts 7.95

PECAN PIE Local fruit lightly sweetened with a crumbled topping and Tahitian vanilla ice cream 5.95

TURTLE CHEESECAKE Topped with chocolate, caramel and pecans 5.95

SUNDAY BRUNCH MENU

Served with a limited lunch menu.

EGGS BENEDICT Lightly poached eggs and grilled Canadian bacon served on a toasted English muffin. Topped with hollandaise. 9.95

BLUE CRAB & BRIE FRITATTA Truffled crab, asparagus and brie, baked in a light egg custard, finished with white truffle lemon brown butter. Served with Italian bread 11.95

SUNRISE SANDWICH Pecanwood smoked bacon, two fried eggs, cheddar cheese, lettuce, tomato and mayo on wheat toast 7.95

GRANOLA PARFAIT Organic vanilla yogurt and fresh berries layered with granola and honey 6.95

FRIED CHICKEN BISCUIT Buttermilk fried chicken breast and cheddar cheese on a house-made jumbo biscuit. Served with potato hash 7.95

COUNTRY FRIED STEAK Cubed steak, lightly breaded and fried. Served with house-made Andouille gravy and creole hollandaise, a buttermilk biscuit and potato hash 12.95

OMELETTE DU JOUR Please inquire with your server. Served with a side of potato hash and your choice of bread

BISCUITS & GRAVY Two lightly toasted buttermilk biscuits served with house-made Andouille sausage gravy 7.95

THE TRADITIONAL Two eggs your way with a choice of bacon or sausage, your choice of bread and potato hash 7.95

FRENCH TOAST Egg battered toasted French bread with cinnamon and sugar. Topped with pecan praline sauce 7.95

CRAB BENEDICT 1/4 lb. of blue crab coated in panko bread crumbs and golden fried. Drizzled with New Orleans style tartar sauce and topped with hollandaise. Served with potato hash 13.95