Escallops de Veal Oscar
Panned Veal with Lump Crabmeat, Asparagus and Béarnaise

Fillet of Fresh Gulf Fish
Select Meuniere, Amandine, Pecan or Lafayette Style

Chicken Breast Amanda
Sautéed Breast of Chicken topped with Mushrooms and Artichokes in a Lemon Butter Sauce

Tenderloins of Beef Forestiere
8 oz. Filet topped with Wild Mushroom Sauce

Filet Henry IV
6 oz of Beef Tenderloin, Grilled and Served in Artichoke Bottoms, topped with Bearnaise

Breast of Chicken Beauregard
Shrimp Stuffed Breast of Chicken with Nantua Sauce

Double Cut Pork Chop
12 oz. Pork Chop. Grilled and served
with Fresh Mashed Potatoes and Natural Jus

Louisiana Crab Cakes
White Lump Crab Meat is featured with
a warm Remoulade Sauce

Desserts

All entrees include choice of ONE ONLY:
New Orleans Bread Pudding - Praline Cheese Cake - Profitroles au Chocolate Pecan Pie with Chantilly Cream - Belgian Chocolate Mousse

For Pricing and Scheduling, Call Kim Whalen at (504) 737-2844 ext 102 , or
email her by clicking here.