Appetizers

• Breaux Bridge Crawfish Strudel$17.00
  Louisiana crawfish tails, roasted mushrooms, Creole trinity, sundried tomatoes and fontina cheese baked into a flaky French puff pastry with smokey tomato butter

• Maggie's Mushroom Linguini$16.00
  Roasted St. Francisville mushrooms, cracked pepper, hand cut pasta, crispy "bacon" mushrooms, green garlic tahini

• Ponchatoula Strawberry Glazed Pork Belly$15.00
  Crispy pork belly with green garlic fermented mirliton over a warm salad of Brussels sprouts and Louisiana satsumas finished with a lacquer of five spiced strawberry reduction.

• Crystal Pepper Mash Roasted Ruby Beets$13.50
  Salt & cayenne pepper mash crusted beets, quick pickled golden beets, smokey carrot puree, roasted garlic whipped Creole cream cheese, and a zesty burst of za'atar sunflower crunch.

• Shrimp & Tasso Henican$14.00
  Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red onions, five pepper jelly and Crystal hot sauce beurre blanc.

Soups & Salads

• Turtle Soup au Sherry$12.00
  The authentic Louisiana favorite with veal fond, egg and crushed lemon ~Finished tableside with a splash of aged sherry.

• Soup Du Jour$11.00
  Varied cooking techniques combined with fresh seasonal ingredients.

• Commander's Creole Gumbo$12.00
  Slow cooked stock with toasted garlic, Creole seasonings and local hot sauce.

• Soups 1-1-1$13.00
  A demitasse tasting of all three soups.

• Commander's Crisp Romaine Salad$11.00
  Hearts of romaine, grated Parmesan, egg, bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.

• Ponchatoula Salad$13.00
  Sweet Ponchatoula strawberries, crunchy pepitas, tender greens, spring mint vinaigrette, buttermilk chèvre and crispy shallots. Eat Fit Approved

Entrées

• Pecan Crusted Gulf Fish$40.00
  Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish, roasted corn, asparagus, grilled kale and melted leeks with whiskey spiked crushed corn cream. Eat Fit Approved.

• Bronzed Gulf Fish$38.00
  Louisiana crawfish tails & cast iron seared Gulf fish with charred pineapple, shaved mirliton, ancho spiced confit sweet potato and braised collards with spring green garlic buttermilk and crunchy yucca chips

• Wild White Shrimp & Saffron Risotto$37.00
  Cast iron seared Gulf shrimp over saffron spiced creamy arborio rice, English peas, garlic roasted mushrooms, Parmesan Reggiano, satsuma-chili drenched French feta and crispy olive tapenade

• 48 Hour Tasso Brined Double Cut Pork Chop$39.00
  Chargrilled Duroc pork chop over ancho chili spiced golden masa with cilantro-lime purple cabbage, Calabrian chili paint, potlikker jus and crunchy chicharrons

• Grilled Center Cut Harris Ranch Filet$49.00
  8 oz. filet of Black Angus beef with bacon fat braised leeks over confit garlic smashed crispy new potatoes tossed in spring onion-tomato coulis with sauce Choron and Creole mustard spiked demi glace

Sides

• Sauté of Sweet Corn, Grilled Kale, Asparagus & Leeks$8.00
  Eat Fit Approved.

• Tangy Bacon & Apple Cider Braised Cabbage$8.00

• Prosecco Poached Louisiana Blue Crab$18.00
  Eat Fit Approved.

• Louisiana Crawfish Tails Flambeed with Brandy$16.00

• Creole Mustard Smashed Red Bliss Potatoes$8.00

A Selection of Artisanal Cheese

• A tasting of seasonal fruit, housemade preserves, candied nuts and sticky Cabernet syrup with drop beignets.
• Selections

~Chef's Playground Tasting Menu 2023 ~

• *In order to best serve you, we ask that all members of the party order the Tasting Menu with no substitutions. $125.00 Optional Wine Pairing Per Person $41.00
• Louisiana Blue Crab Bisque
  Crushed citrus and blue crabs with velvety double cream, crab roe crème fraîche and Bowfin caviar.

• Citrus Broiled Gulf Shrimp
  Mr. Shrimp's fire roasted head-on wild white Gulf shrimp drenched in garlicky citrus butter with warm spices, Louisiana citrus, toasted chilies and Spanish saffron.

• ~le Coup du Milieu~

• "Over The Alps"
  Montenegro Amaro, Dubbonet, brandy and sparkling wine.

• Crawfish Cracked Pepper Linguini
  Breaux Bridge crawfish tails, hand cut pasta, roasted mushrooms, English peas, toasted sesame and Parmesan

• Redfish a la Plancha
  Texas redfish over ruby beet nam pla wilted cabbage, avocado, pickled onion and mirliton with ancho spiced sweet potato and spring green garlic buttermilk

• Toasted Coconut Cream Cake
  Young coconut custard on top of a rum soaked sponge cake with Chantilly cream, lime curd, and blackberry-lime pavlova

Chef Meg's Three Course Offerings Entrées

• Price of Entrée includes Soup or Salad and Dessert.
• Wild White Shrimp & Saffron Risotto$42.00
  Cast iron seared Gulf shrimp over saffron spiced creamy arborio rice, English peas, garlic roasted mushrooms, Parmesan Reggiano, satsuma-chili drenched French feta and crispy olive tapenade

• Café Pierre Lacquered Texas Quail$48.00
  Charred chili smoked pork boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus.

Chef Meg's Three Course Offerings Desserts

• Dessert menu will be presented. Please note that the desserts listed below should be ordered 20 minutes in advance and cost an additional $3.50 for a complete meal.
• Creole Bread Pudding Soufflé
  "The Queen of Creole Desserts" All the richness of Creole bread pudding whipped up into a light soufflé ~ Finished tableside with warm whiskey cream ~

• Creole Cream Cheese Cheesecake
  Housemade Creole cream cheese baked in a honey graham crust with white & dark chocolate lattice and sticky salted caramel.

• Ponchatoula Strawberry Shortcake
  First of the season Louisiana strawberries marinated in sweet strawberry puree with a warm fluffy buttermilk biscuit, powdered sugar and Chantilly cream.