NEW Three-Course Chef’s Dinner Menu

Chef’s Menu

Choose one item from each course

Hors D’oeuvres

SHRIMP AND CRAB GUMBO

ANDOUILLE SAUSAGE LINK

Caramelized onions, Creole Mustard

CRAWFISH BOIL SALAD

Spring Mix Greens, Cold Boiled Crawfish, Roasted Garlic,

Yellow Grape Tomatoes, Lemon and a Zatarain’s Vinaigrette

Entrees

PORK CHOP A LA CONTI

Abita Amber Braised Swiss Chard, Sweet Potato,

Lentil Pure, and a Blanton’s Caramel Sauce

REDFISH DAUPHINE

Crawfish, Oyster Mushrooms, Truffle Oil,

Garlic Butter and Green Tomatoes

FLAT IRON STEAK

Cheddar-Fontina Mac & Cheese,

Grilled Scallions, Tabasco Mornay

Desserts

MARDI GRAS CHEESECAKE

PRALINE ICE CREAM

BANANAS FOSTER (ADD $4.00)

Flamed with Brandy and Banana Liqueur

over Vanilla Ice Cream

45.00 Per Person