3
Oct
Head on Gulf shrimp simmered in a NOLA BBQ butter served over a garnish of smoked gouda grits
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
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