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Crispy P&J Gulf Oysters
Crystal Hot Sauced Butter Sauce with Crumbled Artisian Blue Cheese |
8 |
BBQ Scallops
Seared Maine Sea Scallops with a New Orleans BBQ Sauce |
12 |
Natchitoches Meat Pies
Creamy Horseradish Sauce, Fresh Cilantro |
8 |
Truffle Grilled Cheese |
12 |
Fresh Lump Crab Cakes
Old-Fashioned Tartar Sauce and a drizzle of Homemade Five Pepper Jelly |
10 |
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Shrimp and Grits
Wild Gulf Shrimp and Andouille Sausage sautéed in a Creole Sauce over Creamy Delta Grind Stone Ground Grits |
12 |
Chef’s Baked Louisianna P&J Oysters
Or On the Half Shell One: Dozen or Half Dozen |
*MP |
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Cheese Plate, featuring Southern Artisan Chesee: Bittersweet Plantation Dairy
“Fleur de Lis” and "Evangeline" Triple Cream, Blue Veined and aged Cheddar, Spiced Delta Pecans and Fresh Fruit Compote with warm French Bread and an aged Port Wine |
*MP |
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Today’s Small Plate |
*MP |
Carpaccio of Beef Tenderloin
with minced Shallots, Aioli, Parmesan Reggiano Cheese, Capers and Toast Points |
18 |
House Smoked Salmon Deviled Eggs
and Arkansas White River Caviar |
10 |
Disclaimer: All prices subject to change.
*MP - Market Price | |
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