Starters

Head on Gulf shrimp simmered in a NOLA BBQ butter served over a garnish of smoked gouda grits

Alligator sausage cheesecake topped with crab creole beurre monte sauce

Smoked salmon hummus, capers and red onions. Served with sourdough points

House made whipped ricotta, warm Cerignola olives served with Italian bread

Bacon and Pepper jack cornbread topped with crawfish and Tasso cream sauce

Three Frenched Lamb Chops, Garlic and White Wine Braised Spinach, Balsamic Reduction