Appetizers | Entrées | Vegetables | Salads | Desserts

Chicken Clemenceau 17
A half roasted chicken topped with brabant potatoes, garlic, mushrooms, green peas and a natural chicken jus.

Poisson Meuniére Amandine 21
Crispy fried Gulf fish with toasted almonds and meunière butter.

Grilled Salmon 20
Grilled salmon fillet with French green lentils and a horseradish cream sauce.

Grilled Poisson Provençal 22
Grilled Gulf fish over roasted Roma tomatoes with red onion, kalamata olives, capers, and fresh basil.

Poisson Crabmeat Yvonne 26
Sautéed Gulf fish topped with jumbo lump crabmeat, artichoke hearts, mushrooms and green onions.

Louisiana Seafood Eggplant Cake 18
Crawfish, boiled shrimp, and eggplant in a béchamel bound cake with a spicy remoulade aioli topped with jumbo lump crabmeat.

Shrimp and Grits 22
Sautéed Louisiana shrimp over roasted garlic grits in a spicy Tasso broth.

Crabmeat Sardou 23
Tender artichoke bottoms filled with fresh lump crabmeat nestled in a bed of creamed spinach and drizzled with a wonderfully rich hollandaise sauce.

Filet Béarnaise 29
8 oz filet mignon topped with a classic béarnaise sauce.

Veal Liver 17
Sautéed veal liver medallions topped with caramelized onions and crispy bacon.