Entrées served with house salad and vegetables

*Menu Items Subject to Availability

~Les Hors d’Oeuvres~
Pâté Maison Duck pâté with green peppercorn and cognac $ 6 or $ 10
Venison Sausage With grilled apple and a three mustard suace $ 15
Escargots Baked in garlic butter sauce with diced mushrooms $ 15
Crab Bouchée Crab meat topped with Hollandaise sauce in pastry $ 15
Ravioli Shrimp ravioli with white wine cream sauce $ 15
Saumon Fumé Smoked salmon served with horseradish cream sauce $ 15

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

~Les Salades~
Salade du Pêcheur Crab meat and shrimp on lettuce with cream dressing $ 15
Salade de Crâbe Crab meat on lettuce with cream dressing $ 15
Palm hearts On lettuce with our vinaigrette $ 8

~Les Poissons et Crustacés~
Redfish En Papillote Redfish with crab meat, light cream sauce baked in parchment $ 35
Saumon Grillé Broiled salmon filet. Three mustard sauce $ 33
Crâbe Royale Casserole of lump crab meat baked in Thermidor sauce $ 35
Crevettes Grillées Grilled large shrimp with assorted vegetables $ 33
Crevettes Baton Rouge Shrimp in spicy cream sauce over angel hair pasta $ 33
Seafood Crêpe Lump crab, shrimp and asparagus with white wine cream sauce $ 33

~Les Gibiers~
Canard du Chef Broiled marinated breast of duck served sliced with raspberry sauce $ 40
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. 
Roasted and served with port wine sauce. $ 45
Wild Boar Chop Marinated and roasted, topped with mushrooms in cream sauce $ 45
~Le Veau~
Picata Thin slices of veal sautéed served with lemon butter sauce on the side $ 35
Sweetbread Poached in white wine, cream, cognac & assorted mushrooms $ 38
Veal Oscar Slices of veal sautéed, topped with crab, asparagus. Hollandaise sauce $ 40
Côte de Veau Veal chop, cognac flambé and sautéed with cream and mushrooms $ 40

~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 $ 40

~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 $ 42
Filet Forestière Grilled filet topped with mushroom in Bordelaise sauce $ 42
John's Favorite Grilled 4 oz filet with béarnaise sauce, lump crab in pastry
with hollandaise sauce and shrimp with garlic butter sauce $ 42
Steak au Poivre Coated with cracked pepper and coarse salt, pan- broiled and cognac flambé.
Sauce of peppercorns, shallots and demi-glace $ 42
Filet Grillé With béarnaise sauce
6 oz $ 35
8 oz $ 40
10 oz $ 45

Fee for split entrée

We have soufflés for dessert, please allow 30 minutes

Bon Appétit!