entrees

Chicken Parmesan

A dish consisting of chicken that is dipped in a mixture of milk and eggs, coated with herb-infused breadcrumbs, and served with marinara sauce and fresh mozzarella, typically accompanied by fettuccine Alfredo.

Balsamic Chicken

Chicken sautéed in honey balsamic sauce with golden raisins and white onion, served with red potatoes and seasonal vegetables.

NOLA Catfish & Grits

A dish featuring a 5 oz catfish filet served with truffled polenta, spicy corn, onion, green bell peppers, tomato, bacon, and spicy sausage andouille sauce.

Crab Crusted Mahi

Mahi-Mahi fillet covered in crabmeat stuffing and horseradish beurre-blanc, served with Brussels and shallot ragout, pancetta, and roasted red potatoes.

Gremolata-Crusted Salmon

Farm-raised Chilean salmon topped with focaccia breadcrumbs infused with garlic, lemon zest, and fresh parsley, roasted and served with Yukon gold mashed potatoes and ratatouille.

Tuna Steak & Fettuccine

A tuna steak served with a sauce of white wine, butter, garlic, capers, lemon zest, kalamata olives, and focaccia gremolata, typically served rare to medium rare.

White Beans & Redfish

A dish containing white wine, butter, garlic, and focaccia gremolata served with redfish and heirloom cherry tomatoes.

Shrimp & Pine/Curry BBQ

Shrimp served with a pineapple-curry BBQ sauce, fried polenta, and seasonal vegetables, with BBQ sauce made from ketchup, pineapple, red vinegar, curry, onions, red chiles, and molasses.

Grilled 8 or 10 Oz. Beef Filet

A beef filet served with parmesan potato 'pave', French green beans, and port wine demi-glace, with potato pave made of many thin layers of sliced potatoes, béchamel, and parm cheese baked like a casserole.

Skirt Steak

A 6-8 oz skirt steak served with porcini-bone marrow compound butter, sweet potato risotto, seasonal vegetables, and pommes frites, with the butter made from roasted and scraped marrow mixed with dried porcini mushroom powder.

Double-Cut Pork Chop

A pork chop served with Yukon gold mashed potatoes, wilted spinach, and mostarda-cream sauce, sautéed and roasted, where the sauce consists of white wine, shallots, demi-glace, cream, parsley, and creole mustard.

Vegan 'Burger'

A vegan dish featuring tomatoes, pickled red onions, arugula, and vegan chile-garlic mayonnaise served on a wheat bun.

Vegetarian Plate

A dinner plate consisting of grilled eggplant, grilled portabella mushroom, a choice of fried or truffled soft polenta or white bean hummus, and seasonal vegetables, suitable for gluten free, vegan, and vegetarian diets.

Duck Breast

A 9 oz skin-on duck breast served with a red and sweet potato caramelized onion hash, seasonal veggies, sautéed with Calimyrna fig preserves, shallots, marsala wine, and veal demi-glace, accompanied by French green beans and gluten-free.