Restaurant Week Dinner Menu
- Chef's Choice Offer: 3 courses for $35
Half dozen blue point oysters baked with a shrimp, bacon, mushroom and Parmesan cream sauce and toasted panko breading.
Spinach Balsamic Benne Seed Salad
Spinach, fresh strawberries, goat cheese, candied pecans, and balsamic benne seed dressing.
Chilled Crawfish Dip
Crawfish, green onion, cream cheese, Crystal hot sauce, served with saltine crackers and vegetable crudite.
Goat Cheese and Smoked Gouda Shrimp & Grits
Geechie Boy smoked Gouda grits, goat cheese, wild caught gulf shrimp, Applewood smoked bacon, garlic cream sauce and green onion.
Hot Chicken Pimento Po'Boy
Buttermilk fried hot chicken, pimento cheese, pickles and mayo on toasted french bread. Served with creole chips and spicy slaw.
Shrimp & Crawfish Boil
Wild caught gulf shrimp, Louisiana Crawfish, andouille sausage, potato, cob corn, onion, tossed in garlic butter. Served with cocktail & comeback sauce, and a buttermilk biscuit.
Buttermilk Biscuit Strawberry Shortcake
Fresh buttermilk biscuit, filled with vanilla ice cream & strawberries, topped with sweet homemade whipped cream.
Bourbon Caramel Coconut Cream Pie
Creamy coconut custard, sweet whipped cream, & toasted coconut. Drizzled with bourbon caramel sauce.
- Additional Offers: Cocktail pairings available.