WINE Pairings
NV Dominique’s Brut, Sparkling Loire Valley, France 9
07 Brander, Sauvignon Blanc Napa Valley, California 9
07 Cortenova “la Rose,” Pinot Grigio Verona, Italy 8
06 Angove’s Riesling Clare Valley, Australia 8
Sparkling/Light and Fruity Whites Light, crisp, dry wines which are high in acidity and grassy, herbaceous aromas, citrus elements
Baby Spinach and Arugula, Champagne Poached Nectarine Goat Cheese, Crispy Prosciutto and Creole Mustard Vinaigrette Small 9
Crispy Cornmeal Fried Louisiana Oysters Baby Romaine Fresh Tabasco® Pepper Infused Caesar Dressing Small 8
Gulf Coast Tuna, Avocado and Pineapple Shallots and Grape-seed Oil Small 13 / Large 24
New Orleans Shrimp Remoulade Crispy Fried Green Tomatoes and Lemon Preserve Small 10 / Large 20
WINE Pairings
07 Avondale, Chenin Blanc Paarl, South Africa 10
04 Saint-Veran, “Old Vine” Domaine Saumaize-Michelin, France 14
03 Bouchaine, Chardonnay Carneros, California 8
05 Crane Lake, Chardonnay California 8 Full Body White Creamy style wine with complex, oak-aged buttery aromas with hints of apples and figs
Seared Day Boat Scallops Cauliflower Puree, Parsnip, Local Harvest Beans Satsuma Essence Small 11 / Large 25
Louisiana Blue Crab and White Shrimp Ravioli Leek Fondue, Court-Bouillion Cream Sauce Small 14 / Large 25
Sautéed Citrus Dusted Red Snapper Roasted Fingerling Potatoes Sugar Snap Peas and Chardonnay Beurre Blanc Small 14 / Large 26
Sautéed Louisiana Shrimp Mirliton, Asparagus Risotto and Shrimp Essence Small 14 / Large 24
WINE Pairings
04 Robert Klingenfus, Pinot Noir, Alsace 12
06 Row Eleven, Viñas 3, Pinot Noir California 15
06 Palacios Remondo Rioja la Vendemia, Spain 9
06 Les Jamelles Vin de Pays, Merlot France 8
Light Red Delicate, velvet-smooth wines, usually more acidic and bright fruit flavors, with subtle tannins and aromas of red soft fruits, violets, peppermints, or truffles
Seared Star Anise Crusted Salmon Spinach Laced Potato and Beurre Rouge Small 15 / Large 24
Tanglewood Farm Organic Chicken “Farci” Creole Country Boudin, Wilted Kale and Shallot Jus Small 14 / Large 24
Seared Pork Tenderloin Wrapped with Confit Sweet Potato Gnocchi and Pinot Noir Jus Small 14 / Large 24
Seared Maple Leaf Farm Duck Breast Louisiana White Bean Cassoulet Leg of Duck Confit Apricot and Duck Essence Small 16 / Large 26
WINE Pairings
03 Mauro, Tudela de Duero Valladolid, España 8
07 The Black Chook, Shiraz South Australia 8
06 Powers, Cabernet Sauvignon Columbia Valley, Washington 10
04 Stratton Lummis Cabernet Sauvignon Napa Valley, Califonia 12
Full Body Red A late-ripening wine that is tannic and highly colored with complex aromas of black currants, cedar, mint, raspberry, and licorice
Grilled Rack of Lamb with Three Olive-Lamb Sausage Oven-Dried Tomato Couscous, Lamb Jus Small 18 / Large 26
Red Wine Braised Beef Short Rib Celery Root-Beef Debris Croquette and Red Wine Jus Small 16 / Large 25
Grilled Black Angus Ribeye Twice Baked Potato and Cabernet Jus Small 17 / Large 25
Grilled Black Angus Filet of Beef, Smoked Garlic Mashed Potato Fennel Merlot Reduction Small 22 / Large 35
Dessert Wine Pairings
NV Dominique’s Brut, Sparkling Loire Valley, France 9
05 Chateau Hallet Sauternes 8 06 Ferrari · Carano El Dorado Noir Black Muscat Russian River 7
1995 Warre’s Late Bottle Port 20
1999 Warre’s Otima Tawney Port 25
Sweet Endings
Trio of Sorbets Chef’s Flavor Selection 8
Floating Island Poached Meringue, Spiced Crème Anglaise 7
Coconut and Pineapple Rum Parfait Dúlce de Leche Coconut Macaroon 7
Cappamisu Cappuccino dipped Mocha Wafers layered Kahlua Mascarpone Cream 8
Chocolate Soufflé Requires 30 minutes advanced preparation please order at beginning of meal 9