Dinner

A New Orleans classic - turtle meat, trinity, veal stock, medium brown roux, aged sherry

A rich broth with smothered onions topped with a crispy crouton and melted Parmesan and Provolone cheeses

Bleu cheese crumbles, grape tomatoes, apple smoked bacon, blue cheese dressing

Baby greens with strawberries, feta, sweet onions, toffee pecans & honey-Tabasco vinaigrette

Romaine, shaved Parmesan, garlic croutons

Tomato jam, fresh basil, aged balsamic and buttered crostini

Seared diver scallops with saffron risotto and smoked tomato butter

Broiled lamb chops with roasted garlic mashed potatoes and flaming mojito glaze

Whipped potatoes, sautéed spinach, spiced pecans, creole meunière butter

Paneed chicken breast with Ms. Barbara’s marinara, broiled mozzarella, crispy basil and capellini marinara

Roasted seasonal vegetables, toasted pecan rice and grilled citrus butter

Herb crusted crawfish and andouille macaroni gratin

Cauliflower purée, glazed carrots, bone marrow butter toast, burgundy-veal jus

The most tender cut of corn-fed Midwestern beef

A smaller, but equally tender filet

This USDA Prime cut has a full-bodied texture that is slightly firmer than a ribeye

An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy

This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet

A bone-in version of the USDA Prime cut ribeye

A larger bone-in version of the classic filet mignon; tender, delicious and full of flavor

A huge bone-in ribeye, well marbled for peak flavor

Brandy-peppercorn sauce

Bleu cheese, roasted garlic, and a touch of breadcrumbs

Jumbo lump crabmeat and grilled asparagus with hollandaise sauce

8oz lobster tail broiled to perfection

Jumbo shrimp with cajun seasoning

With Pork Belly Vinaigrette