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Cuisine
American, Seafood
Neighborhood:
Downtown
Takeout available
Features
• Full Bar
• Counter Seating
• Outside Seating
• Personal Wines Welcome
• View
Reservations
Suggested
Parking
Valet
Children’s Menu
N/A
Payment Methods
Visa, Mastercard,
Amex, DC, Discover
Private Rooms
Yes, Please Call
Hours
Lunch
Monday - Friday: 11:30am - 2:30pm
Dinner:
Monday - Thursday
5:30pm - 10:30pm
Friday & Saturday 5:30pm - 11:00pm
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Acadiana Menu
Appetizers
smoked chicken and andouille sausage gumbo 7
roasted sweet corn and blue crab soup
green onions, jumbo lump crab 8
classic turtle soup
traditional garnishes, dry sherry splash 8
trio of soups
demitasse tasting of our three soups 9
baby spinach and watercress salad
oysters en brochette, blue cheese, creamy herbsaint caesar dressing 11
grilled asparagus salad
"Alan Benton" country proscuitto, fresh mozzarella, vidalia onion, orange pecan vinaigrette 11
jumbo lump crabmeat and fresh artichoke au gratin
pepper jack cheese, warm french bread 13
fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade 11
iced mid-atlantic oysters on the half shell
cocktail sauce, saltine crackers 10
trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar 7
charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread 11
pan seared hudson valley foie gras
pain perdu, mayhaw jelly 14
duo of “pies”
natchitoches meat pie with black pepper buttermilk dipping sauce
and louisiana crawfish pies 9
Entrees
aunt boo’s fish camp crawfish etouffee
louisiana mahatma rice 21
pan crisped roasted duck
dirty rice, collard greens, cane syrup pepper jelly glaze 23
grilled gulf redfish
seafood jambalaya risotto, smoked red bell pepper sauce 22
jumbo lump crabcakes
pickled okra, mirliton, roasted corn relish, and chipotle rémoulade 27
“grillades and grits”
sauteed veal medallions, creamy jalapeño cheese grits, wild mushroom pan gravy 26
new orleans style barbeque shrimp
"USA Today top 25 dishes 2005"
garlic butter, black pepper, worcestershire sauce, warm french bread 28
american red snapper
sweet corn pudding, toasted almond creole meunière sauce 24
crispy softshell crabs
louisiana crawfish, smoked bacon maque choux, green onion remoulade 24
grilled beef tenderloin filet
buttermilk mashed potatoes, tasso marchand du vin sauce, blue cheese 29
blackened yellowfin tuna
cheddar spoonbread, creole creamed spinach, crabmeat marguery sauce 26
sides (all sides 5)
buttermilk mashed potatoes — collard greens — dirty rice
jambalaya risotto — jalapeno cheese grits — creole creamed spinach
• a 20 percent gratuity will be added to all parties of 6 or more
Executive Chef Jeff Tunks Chef de Cuisine Chris Clime
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