Zagat

served with a creole mustard dipping sauce.

smothered in chicken creole.

with diced chicken and shiitake mushrooms in a black pepper cream sauce.

served with remoulade sauce.

served with a creole mustard dipping sauce.

served with caramelized apple and onion tartar sauce.

with hearts of palm, red onion and choice of dressing.

with walnuts and hearts of palm with sesame ginger dressing.

pepper crusted duck breast served rare on fresh greens with a raspberry sauce.

sautéed gulf shrimp over a bed of lettuce covered with a horseradish sauce.

over fresh greens with cucumber dressing.

shiitake mushroom and couscous.

stuffed with spinach and ricotta in a light tomato basil sauce.

half pineapple stuffed with stir fried vegetables.

sautéed vegetables in spinach and tomato tortilla over avocado sauce.

served spicy with chicken and smoked pork andouille sausage.

half chicken cooked tender and juicy, with candied yams and collards.

served with potato, vegetable and onion gravy.

thinly pounded chicken breast stuffed with andouille dressing with cheese hollandaise.

smothered in a rich brown gravy with cornbread stuffing.

slow cooked and draped with the chef's secret sauce.

served with mashed cipolte sweet potatoes.

blackened louisiana catfish with cajun succotash, sauteed andouille and crawfish in a light cream sauce.

sweet gulf shrimp sautéed in a holy trinity red sauce.

fresh atlantic salmon roasted on a cedar plank with a rosemary black pepper sauce and glazed apples.

sautéed in a seafood based roux sauce.

pan fried with cornbread stuffing in a crawfish butter sauce.

round italian bread loaf stuffed with ham, mortadella, salami, provolone cheese and an olive vegetable relish.

with smoked port andouille sausage.

with caramel and pecans