Created daily, awaits your senses

A hearty soup with beef, barley and market vegetables

Spring mix, candied pecans, strawberries, cucumbers, roma tomatoes tossed with a maple vinaigrette

Grilled baby hearts of romaine, torn bacon, parmesan crisps, crostini’s blended with a tart caesar drizzle

Red & green leaf lettuce, black olives, roasted garlic, tomatoes, shredded carrots, beets and frites in a light vinaigrette

French baguette with roasted garlic and parsley

A mixture of forest mushrooms sautéed in a rich beef brother atop garlic baker crostinis

Oven baked baguette, balsamic reduction, roma tomatoes, Mediterranean sea salt and basil leaves

Gulf shore crab dusted with panko and flash fried with remoulade drizzle

Baked in a puff pastry with garlic butter, wine and cremini caps topped with provolone

Provencal sauce with roasted red peppers, saffron and baked baguette

Oven baked, open-faced sandwich with mushrooms and swiss cheese

Rolled with sauteed onions, eggplant, wild mushrooms, roma tomatoes, mesculin & chèvre

Fresh cilantro, egg noodles, golden raisins, butternut squash curry and shredded carrot

Panini style tucked with aged cheddar

A New Orleans favourite grilled with mortadella, capicola and dried salami with a olive salad mixture

Folded in cream with saffron, roasted garlic, smoked gouda, provolone and chèvre

Hearty beef and tomato sauce with penne pasta

Mixed with cream, cremini, oyster and shiitake mushrooms with grilled breast of chicken

7oz seared with garlic butter on ciabatta with tomato relish & mixed greens, choice of frites or salad

Topped with roasted garlic, roma tomatoes, provolone and basil leaves

Grilled breast of chicken nestled with scallions, tomatoes, spicy butter and stairway potatoes

10 oz cut, in a mixture of cajun and steak spices with garlic mashed potatoes and vegetable ragout

Braised in red wine & rosemary, with puree of sweet potato and a baby spinach sautee

Gulf shrimp, fish and Louisiana crabmeat lightly sautéed with tomato, forest mushrooms and leeks, simmered in a rich Creole sauce with tarragon

Pan flashed in porto, oven baked with purée of sweet potato and baby spinach sautée

Baked with a rich wild mushroom sauce served with buttered mashed potatoes & market vegetables

Tossed with a light mixture of spices, baked, with rice pilaf & market vegetables

Fresh water mussels simmered in white wine and chorizo with frites