Dinner Seating Hours
Tuesday - Saturday
From 5:30 pm to 7:00 pm
Limited Seating, Please Call Ahead For Reservations 225-275-3755







Dinner
Entrées served with house salad and vegetables
*Menu Items Subject to Availability
~Les Hors d’Oeuvres~
Pâté Maison
Pâté of the day
$ 11
Venison Sausage
With grilled apple and three mustard sauce
$ 15
Ravioli
Shrimp ravioli with white wine cream sauce
$ 15
Escargots
Baked in garlic butter sauce and diced mushrooms
$ 15
Crâb Bouchée
Crab meat topped with Hollandaise sauce in pastry
$ 15
Saumon Fumé
Smoked salmon served with horseradish cream sauce
$ 15
~Les Soupes~
Soupe Jacqueline
Velouté of brie cheese with lump crab and asparagus
$ 11
Bisque a l’Orange
Creamy crawfish bisque lightly scented with orange
$ 11
Soupe St. Tropez
Rich seafood broth with lump crab and shrimp
$ 11
~Les Salades~
Salade de Crâbe
Lump crab on lettuce with cream dressing
$ 16
Palm Hearts
On lettuce with our house vinaigrette dressing
$ 8
~Les Poissons et Crustacés~
Flounder En Papillote
Flounder filet with crab & light cream sauce baked in parchment
$ 35
Saumon Grillé
Broiled salmon filet with three mustard sauce
$ 33
Crâbe à la Royale
Baked lump crab in sauce of cream, white wine and shallots
$ 36
Crevettes Baton Rouge
Shrimp in spicy cream sauce over angel hair pasta
$ 33
Seafood Crêpe
Lump crab, shrimp and asparagus with a white wine cream sauce
$ 33
~Les Gibiers~
Canard du Chef
Breast of duck marinated, broiled and served sliced, Raspberry sauce
$ 42
Cailles
Two quail stuffed with pork and wild mushrooms; baked, Madeira sauce
$ 37
Rock Dove
Young squab marinated in port, stuffed with veal, pork, shallots and pistachio. Baked and served with port wine sauce.
$ 45
Wild Boar Chop
Marinated and roasted, top with mushrooms in cream sauce
$ 45
~Le Veau~
Picata
Thin slices of veal sautéed and served with lemon butter sauce on the side
$ 37
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 & mushrooms
$ 43
~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.
$ 43
~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
$ 44
Filet Forestière
Grilled filet topped with mushroom in Bordelaise sauce
$ 44
Steak au Poivre
Coated with cracked pepper and coarse salt, pan- broiled and cognac flambé. Sauce of peppercorns, shallots and demi-glace
$ 44
Filet Grillé
Served with béarnaise sauce
6oz $ 37 8oz $ 42 10oz $ 47
Fee for split entrée
We have soufflés for dessert, please allow 30 minutes
Bon Appétit!
Dessert
*Menu Items Subject to Availability
~Special Desserts~
The Clam
Fresh baked puff pastry in the shape of a clam.
Vanilla ice cream and raspberries and served atop a raspberry sauce
$ 10
The SweetHeart
Heart shaped fresh baked puff pastry.
Mocha-chocolate and small scoops of vanilla ice cream served on a chocolate sauce
$ 10
Crème Catalane
Maison Lacour crème brûlée
$ 10
Soufflé
(allow 30 minutes)
Lemon, Chocolate or Vanilla
$ 14
~Regular Desserts~
Ice Cream
French Vanilla
$ 4
Sorbet
Apple Champagne
$ 6
Mousse au Chocolat
$ 7
White Chocolate Bread Pudding
with whiskey butterscotch sauce
$ 7
Gâteau au Noix
Perigord Traditional Walnut Cake, topped with crème Anglaise
$ 9
Maison Chocolate Cake
very dense, rich, & chocolate!
$ 9
~Dessert Drinks~
Royale Praline
Praline Liqueur, Courvoisier VS and Vanilla Ice Cream
$ 14
Brandy Alexander Supreme
Créme de Cacao, Courvoisier VS, and Vanilla Ice Cream
$ 14
Eva Special Chocolate Martini
$12
