Entrées served with house salad and vegetables

~Les Hors d’Oeuvres~
Pâté Maison Duck pâté with green peppercorn and cognac $ 6 or $ 10
Rillettes farmhouse spreadable pork pâté $ 10
Venison Sausage With grilled apple and three mustard sauce $ 15
Ravioli Shrimp ravioli with white wine cream sauce $ 14
Escargots With garlic butter sauce and diced mushrooms $ 14
Artichoke Heart Topped with jumbo lump crab and hollandaise sauce $ 16
Saumon Fumé Smoked salmon served with horseradish cream sauce $ 15

~Les Soupes~
Soupe Jacqueline Velouté of brie cheese, jumbo lump crab, and asparagus $ 10
Bisque a l’Orange Creamy crawfish bisque lightly scented with orange $ 10
Soupe St. Tropez A rich seafood broth with jumbo lump crab and shrimp $ 10

~Les Salades~
Pêcheur Jumbo lump crab and shrimp on lettuce with cream dressing $ 15
Crâbe Jumbo lump crab on lettuce with cream dressing $ 15
Palm hearts On lettuce with vinaigrette dressing $ 8

~Les Poissons et Crustacés~
Redfish En Papillote Redfish with crab and light cream sauce baked in parchment $ 30
Saumon Grillé Broiled salmon filet with three mustard sauce $ 30
Crâbe à la Royale Baked jumbo lump crab in sauce of cream, white wine and shallots $ 30
Crevettes Grillées Grilled large shrimp with assorted vegetables $ 30
Crevettes Baton Rouge Shrimp in spicy cream sauce over angel hair pasta $ 30
Seafood Crêpe Lump crab, shrimp and asparagus with white wine cream sauce $ 28

~Les Gibiers~
Canard du Chef Breast of duck marinated, broiled and served sliced with raspberry sauce $ 36
Cailles Two quail stuffed with pork and wild mushrooms; baked. Madeira sauce $ 35
Rock Dove Young squab marinated in port, stuffed with veal, pork, shallots and Pistachio. 
Baked and served with port wine sauce. $ 40
Wild Boar Chop Marinated and roasted, top with mushrooms in cream sauce $ 45

~Le Veau~
Picata Thin slices of veal sautéed served with lemon butter sauce on the side $ 30
Sweetbread Poached in white wine, cream, cognac & assorted mushrooms $ 32
Veal Oscar Slices of veal sautéed, topped with crab, asparagus. Hollandaise sauce $ 35
Côte de Veau Veal chop, cognac flambé and sautéed with cream and mushrooms $ 38

~L’ Agneau~
Carré d’Agneau New Zealand rack of lamb rolled in herbs de Provence and roasted. Sliced into chops. Choice of three mustard sauce or horseradish cream sauce $ 38

~Le Boeuf~
( we serve Beef Tenderloin in all of our beef dishes )
Filet Beurre Rouge Grilled filet topped with crawfish tails in a spicy red butter sauce $ 38
Filet Forestière Grilled filet topped with mushroom in Bordelaise sauce $ 38
John's Favorite Grilled 4 oz filet with béarnaise sauce, jumbo lump crab in pastry
with hollandaise sauce and shrimp with garlic butter sauce $ 38
Steak au Poivre Coated with cracked pepper and coarse salt, pan- broiled and cognac flambé.
Sauce of peppercorns, shallots and demi-glace $ 38
Filet Grillé With béarnaise sauce
6 oz $ 31
8 oz $ 36
10 oz $ 41

Fee for split entrée

We have soufflés for dessert, please allow 30 minutes

Bon Appétit!