APPETIZERS

Baked Brie with mango chutney.......................................................................8
Spicy crawfish Rolls - with red pepper chipolte sauce .....................................7
Good-O-Oysters - crispy oysters with sweet chili dipping sauce........................9

ENTREES
(Served with salad and vegetable)

Redfish Avoyelles - pecan crusted and topped with crawfish, tasso, and
mushrooms in a spicy creamsauce................................ ..............................23
Snapper - pan seared, topped with creole holandaise sauce and baby soft
shell crab...................................................................................................23
Redfish - served on the half shell, with herbed lemon butter..........................21
Tuna - grilled; topped with mango and black bean salsa.................................20
Pork Shank - braised, on a bed of andouille mashed potatoes........................21
Pork Tenderloin - stuffed with crabmeat and topped with wild mushrooms
and bourbon chipolte sauce..........................................................................22
New York Strip - pan seared in olive oil and rosemary, topped with a cabernet
and peppercorn sauce on a bed of parmesean pomme frites (chef recommends
medium rare to medium)................................................................................25
Elk Tenderloin - stuffed with goat cheese and topped with mushroom salmis
over red chili onion rings..............................................................................23


18% Gratuity added to Parties of 6 or more