Dinner Specials

Updated 6/8/18

Oysters Bienville

Half a dozen fresh extra select oysters, topped with a classic New Orleans mixture consisting of bacon, shrimp, scallions, garlic, parsley, mushrooms, white wine and a touch of cream then baked to a golden brown. $14


Fresh Catch of the Day

Atlantic Salmon, Grouper, Mahi Mahi or Red Snapper
We will bake, broil, sauté, grill, fry or blacken your fish. Sauces and compound butters available are Hollandaise, Béarnaise, lobster cream, tomato balsamic, Creole butter, herb butter, lemon butter, pineapple salsa, balsamic honey or sesame ginger glaze.  Served with your choice of soup or salad and two sides. $19


Cowboy Cut Ribeye

This sixteen-ounce Angus steak has the most marbling and enhanced flavor since the bone is still attached to this cut. Prepared over an open flame to your liking then topped with a fresh rosemary and roasted garlic compound butter served with whipped potatoes and sautéed brussels sprouts. $32


New Orleans Style Crab Cakes

Two plump cakes made from lump crab meat, the holy trinity and a blend of spices that make them unique. Fried to a golden brown and topped with a Creole remoulade sauce. Served with soup or salad and a choice of two sides. $18

Steak Oscar

A ten-ounce strip steak char broiled to your specifications, then topped with sautéed crab meat. Served over fresh asparagus spears, roasted garlic whipped potatoes and finished with Béarnaise sauce. $27

Scallop Romesco

Plump and juicy diver scallops, lightly seasoned and pan seared over high heat. Served around a bed of asparagus and Portabella mushroom risotto, then finished with a tomato based Spanish style sauce. $24

Veal Scaloppini Marsala

Twin cutlets of veal, pounded thin and dusted in seasoned flour, sautéed in olive oil with shallots, Crimini, Shitake, Portobello and button mushrooms deglazed with sweet Marsala wine then reduced with a rich demiglace and served over angel hair noodles. $19

Creole Snapper with Bayou Shrimp

Fillet of Red Snapper, dusted with our house blend of Cajun spices then seared in cast iron. Served over a bed of steamed white rice and smothered with a tomato-based shrimp bayou sauce. $22.