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LUNCH MENU : APPETIZERS

LOUISIANA BLUE CRAB BAKED IN BRIE CREAM
WITH PARMESA AND CHIVES
SHRIMP REMOULADE
MRYTLE GROVE SHRIMP OVER BIBB LETTUCE AND PICKLED RED ONIONS
SOUP DU JOUR



LUNCH MENU : SALADS

APPLE AND CELERYROOT
WITH FRESH HERBS AND ROQUEFORT TOSSED IN A WHITE WINE VINAIGRETTE
TRADITIONAL CAESAR
WITH SHAVED PARMESAN AND CROUTONS + ADD CHICKEN OR JUMBO LUMP CRAB
MAGAZINE ST. COBB
BIBB LETTUCE, BACON, BLUE CHEESE, BOILED EGGS AND OVEN ROASTED TOMATOES
WITH A CREOLE MUSTARD - RED WINE VINAIGRETTE + ADD CHICKEN OR POACHED SHRIMP OR JUMBO LUMP CRAB
ARUGULA AND OVEN-DRIED TOMATO
GRILLED STEAK WITH REGGIANO PARMESAN LIGHTLY TOSSED WITH SHERRY VINAIGRETTE
TUNA NICOISE
SEARED RARE TUNA, BOILED EGGS ,BABY BEANS, AND RED ONION WITH BIBB LETTUCE, NICOISE OLIVES AND PRESERVED LEMON-CRACKED PEPPER VINAIGRETTE



LUNCH MENU : SANDWICHES

CHOICE OF FRIES OR SMALL GREEN SALAD 

LA PETITE CHEESEBURGER
FRESH GROUND BEEF CHUCK AND TENDERLOIN DRESSED WITH HOMEMADE PICKLES, SWEET VADALIA MARMALADE, ARUGULA LETTUCE AND GRUYERE ON A SOFT ONION BUN   
BLT
APPLEWOOD SMOKED BACON, ARUGULA  AND TOMATO ON COUNTRY STYLE BREAD WITH FARMERS CHEESE AND HOMEMADE MAYONAISE
ROASTED VEGETABLE
SWEET PEPPERS, TOMATO AND EGGPLANT ON GRILLED CIABATTA WITH HERBED GOAT CHEESE AND AIOLI



LUNCH MENU : ENTREES

LOUISIANA SEAFOOD BOUILLABAISSE
FRESH GULF SEAFOOD IN A SAFFRON ENRICHED FISH BROTH WITH LEEKS, TOMATOS AND FRESH HERBS TOPPED WITH ROUILLE AND A GARLIC CROUTON
PAN ROASTED PORK TENDERLOIN
SERVED WITH PARSNIP PUREE AND BABY GREEN BEANS WITH A ROASTED GARLIC AND SULTANA DEMI-GLACE
FRESH MARKET FISH
WITH CHEF’S DAILY INSPIRATION - MARKET PRICE



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WINES + SPARKLING WINE/CHAMPAGNE + AFTER DINNER

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