Three-Course Dinner Menu available in April

Chef’s Menu

 Choose one item from each course

 HORS D’OEUVRES

Turtle Soup au Sherry

Stuffed Poblano

Boudin, Roasted Red Peppers, Garlic

Tomato Salad

Arugula, Fresh Mozzarella, Basil Chiffonade,
Truffle Balsamic Dressing

ENTREES

Oyster & Oyster Pasta

Linguini, Gulf Oysters, Oyster Mushrooms, Fontina-Red Pepper Alfredo, Scallions, and Parmesan Cheese

Garlic Crusted Flat Iron Steak

Gremolata, Blue Potatoes, Artichoke Hearts, Crawfish

Drunken Rabbit

Heirloom Carrot Spaghetti, Haricots Verts, Shallots, Cabernet Butter

DESSERTS

Apple Cinnamon Bread Pudding

Bailey’s Tiramisu

Bananas Foster

Tableside Banana Flambé, Brandy and Banana Liquor,
French Vanilla Ice Cream (Add 4.00)

45.00 Per Person

Excluding Tax and gratuity