Brasserie sample menu

Corn Bisque with Gulf Shrimp and Pickled Green Tomato
Roasted Duck and Andouille Gumbo
Watercress and Frisee Salad with House Cured Bacon, Poached Farm Egg and Creole Mustard Vinaigrette
Marinated Beets with Arugula and Warm Goat Cheese Crouton
Bibb Lettuce Salad with Green Apples, Walnuts and Blue Cheese
House Made Duck Liver Terrine with Port Jelly, Crusty Bread, Dijon and Cornichons
Roasted Mussels with Fresh Herbs, Alsatian Cider, Frites and Mustard Aioli
French Jambon and Gruyere Crepes with Horseradish Crème Fraiche
Simple Green Salad with Cava Vinaigrette

Lump Crab and Asparagus Omelet with Young Brie, Potatoes Lyonnaise and Tomato Confit
Grass Fed Brasserie Burger with Red Wine Braised Onions and Gruyere, Herb Frites and Mustard Aioli
Organic Pork Chop with Apple Calvados Sauce, Broccolini and Creamed Leeks
Grilled Butcher Steak with Shallot-Red Wine Reduction and Potato Gratin
Gulf Redfish “On The Half Shell” Jumbo Lump Crab-Herb Salad, Tarragon Buerre Blanc
Grilled Muscovy Duck Breast with Dirty Rice Pilaf, Crispy Oysters and Pepper Jelly Gastric
Jamison Farms Grilled Lamb Sirloin with Gnocchi Parisienne, Summer Vegetables, Porcini Jus
Gulf Fish Bouillabaisse with Saffron Rouille Crouton
House Made Pasta with Organic Chicken Ragout, Grilled Mushrooms and Broccolini

Lunch Sandwiches
Oyster Po’boy with Blue Cheese Remoulade
Grilled Lamb Sandwich with Roasted Peppers and Fontina
Tuna Confit Tartine with Tomato Confit and Olive Tapanade

Brunch Sample
Malted Waffles with Maple Syrup and Peach Preserves and House Made Sausage
Poached Eggs with Creamed Spinach, Brioche, Braised Artichokes and Porcini Hollandaise
Fried Green Tomatoes with Lump Crab, Poached Eggs and Sherried Sauce Charon

Desserts
Lemon Curd Tart with Ponchatoula Strawberries
Flourless Chocolate Cake with Blue Cheese Ice cream and Red Wine Reduction
French Cheese Plate with Walnut-Cranberry Bread and Bourbonated Figs