WINE Pairings

NV Dominique’s Brut, Sparkling
Loire Valley, France
9

07 Brander, Sauvignon Blanc
Napa Valley, California
 9

07 Cortenova “la Rose,” Pinot Grigio
Verona, Italy
8

06 Angove’s Riesling
Clare Valley, Australia
8

Sparkling/Light and Fruity Whites
Light, crisp, dry wines which are high in acidity
 and grassy, herbaceous aromas, citrus elements

Baby Spinach and Arugula, Champagne Poached Nectarine Goat Cheese, Crispy Prosciutto and Creole Mustard Vinaigrette
Small 9

Crispy Cornmeal Fried Louisiana Oysters
Baby Romaine Fresh Tabasco® Pepper Infused Caesar Dressing
Small 8

Gulf Coast Tuna, Avocado and Pineapple
Shallots and Grape-seed Oil
Small 13 / Large 24

New Orleans Shrimp Remoulade
Crispy Fried Green Tomatoes and Lemon Preserve
Small 10 / Large 20

WINE Pairings

07 Avondale, Chenin Blanc
Paarl, South Africa
10

04 Saint-Veran,
“Old Vine”
 Domaine Saumaize-Michelin, France
 14

03 Bouchaine, Chardonnay
Carneros, California
8

05 Crane Lake, Chardonnay California
8

Full Body White
Creamy style wine with complex, oak-aged buttery aromas
with hints of apples and figs

Seared Day Boat Scallops
Cauliflower Puree, Parsnip, Local Harvest Beans
Satsuma Essence
Small 11 / Large 25

Louisiana Blue Crab and White Shrimp Ravioli
 Leek Fondue, Court-Bouillion Cream Sauce
Small 14 / Large 25 

Sautéed Citrus Dusted Red Snapper Roasted Fingerling Potatoes
Sugar Snap Peas and Chardonnay Beurre Blanc
Small 14 / Large 26

Sautéed Louisiana Shrimp
Mirliton, Asparagus Risotto and Shrimp Essence
Small 14 / Large 24

WINE Pairings

04 Robert Klingenfus,
Pinot Noir, Alsace
12

06 Row Eleven, Viñas 3, Pinot Noir
California
15

06 Palacios Remondo Rioja la Vendemia, Spain
9

06 Les Jamelles Vin de Pays, Merlot
France
8

Light Red
Delicate, velvet-smooth wines, usually more acidic and bright fruit flavors, with subtle tannins and aromas of red soft fruits, violets, peppermints, or truffles

Seared Star Anise Crusted Salmon
Spinach Laced Potato and Beurre Rouge
Small 15 / Large 24

Tanglewood Farm Organic Chicken “Farci”
Creole Country Boudin, Wilted Kale and Shallot Jus
Small 14 / Large 24

Seared Pork Tenderloin Wrapped with Confit
Sweet Potato Gnocchi and Pinot Noir Jus
Small 14 / Large 24

Seared Maple Leaf Farm Duck Breast
Louisiana White Bean Cassoulet Leg of Duck Confit
Apricot and Duck Essence
Small 16 / Large 26

WINE Pairings

03 Mauro, Tudela de Duero
Valladolid, España
8

07 The Black Chook, Shiraz
South  Australia
8

06 Powers, Cabernet Sauvignon
Columbia Valley, Washington
10

04 Stratton Lummis
Cabernet Sauvignon
Napa Valley, Califonia
12

Full Body Red
A late-ripening wine that is tannic and highly colored with complex aromas of black currants, cedar, mint, raspberry, and licorice

Grilled Rack of Lamb with Three Olive-Lamb Sausage
Oven-Dried Tomato Couscous, Lamb Jus
Small 18 / Large 26

Red Wine Braised Beef Short Rib
Celery Root-Beef Debris Croquette and Red Wine Jus
Small 16 / Large 25

Grilled Black Angus Ribeye
Twice Baked Potato and Cabernet Jus
Small 17 / Large 25

Grilled Black Angus Filet of Beef, Smoked Garlic Mashed Potato
Fennel Merlot Reduction
Small 22 / Large 35

Dessert Wine Pairings

NV Dominique’s Brut, Sparkling
Loire Valley, France
9

05 Chateau Hallet
Sauternes
8

06 Ferrari · Carano
El Dorado Noir
Black Muscat Russian River
7

1995 Warre’s Late Bottle
Port
20

1999 Warre’s Otima
Tawney Port
25

Sweet Endings

Trio of Sorbets  
Chef’s Flavor Selection
8

Floating Island  
Poached Meringue, Spiced Crème Anglaise
7

Coconut and Pineapple Rum Parfait  
Dúlce de Leche Coconut Macaroon
7

Cappamisu  
Cappuccino dipped Mocha Wafers layered
Kahlua Mascarpone Cream
8

Chocolate Soufflé  
Requires 30 minutes advanced preparation
please order at beginning of meal
9