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DINNER
FRIDAY & SATURDAY - 5:00 P.M. to 9:30 P.M.
SUNDAY - 4:00 P.M. to 7:00 P.M.
APPETIZERS
Gulf Oysters on the Half Shell / MP
(1/2 dozen local select oysters served with classic mignonette)
CharGrilled Oysters / 18
(1/2 dozen with our herb garlic butter vermouth sauce, parmesan cheese, charred leman and french bread)
Boudin Balls / 12
(cheese stuffed boudin balls, served with pepper jelly, sour cream and chive dip)
Fried Gulf Oysters / 14
(served with comeback sauce, lemon and arugula)
Butternut Squash Ravioli / 16
(served with royal red shrimp, parmesan and spiced pecans)
Cane Syrup Lacquered Pork Belly / 16
(served with roasted brussel sprouts, feta cheese, creole mustard and pickled peppers)
Duck and Tasso Combo
(Cup / 9 - Bowl / 12)
SALADS
Side Wedge Salad / 10
Caesar Salad 7 / 10
House Salad 7 / 10
Warm Crab and Spinach Dip / 17
(served with fried saltine crackers)
ENTREES
Catch Pontchartrain / 35
(pan seared gulf fish served with Louisiana gulf shrimp, blue crab, roasted mushrooms and warm shellfish jus)
Gulf Fish Amandine / 28
(lightly fried, topped with brown butter sauce & toasted almonds, served with garlic roasted cauliflower)
New Orleans BBQ Shrimp / 25
(jumbo gulf shrimp in a traditional rosemary and pepper butter served over heirloom corn grits)
NY Strip Steak and Frites / 32
(pepper crusted NY strip steak topped with a classic au poivre sauce and served with roasted garlic parmesan fries)
12 OZ Chargrilled Ribeye / 38
(served with roasted fingerling potatoes, broccoli and sauce bordelaise)
Grilled Duck A L'Orange / 36
(with sweet corn grits, smoked duck leg, braised southern greens and L'orange sauce)
Smoked Half Chicken / 27
(served with a house made vinegar BBQ sauce, alabama white BBQ, cajun fries, coleslaw, bread and butter pickles)
ADD ONS
Grilled Shrimp / 7
Grilled Chicken / 7
SIDES
Seasonal Vegetables / 8
Heirloom Corn Grits / 5
Fried Oysters / 8
3 OZ Crab Meat / MP
Garlic Parmesan Fries / 8
Fingerling Potatoes / 7
Parties of 6 or more, 20% gratuity
(consuming raw or uncooked meats, poultry, seafood, shelifish or eggs may increase your risk of foodborne illness)
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