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

Louisiana Seafood Eggplant Cake -18
Crabmeat, 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
Jumbo lump crabmeat over a bed of creamed
spinach and artichoke hearts finished with 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

Ribeye Bordelaise -36
18 oz bone-in ribeye topped with a
portobello mushrooms and garlic butter

Poisson Meunière 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 Provencal - 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