Limited Seating, Please Call Ahead For Reservations 225-275-3755

Dinner

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

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

Salade de Crâbe
Lump crab on lettuce with cream dressing
$ 16

Palm Hearts
On lettuce with our house vinaigrette dressing
$ 8

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

Canard du Chef
Breast of duck marinated, broiled and served sliced, Raspberry sauce
$ 45

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

Picata
Thin slices of veal sautéed and served with lemon butter sauce on the side
$ 38

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
$ 45

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

(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

“John’s Favorite - The holy trinity: a filet, shrimp and lump crabmeat each served with its own sauce. Together they form a perfect collection of flavors, but the buttery pastry shell filled with lump crabmeat is enough of a treat to carry the entire entree. John’s Favorite will certainly be yours as well.”

- 225 Magazine Secret Diners 2011

Dessert

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

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

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

“My first bite of the airy soufflé and the slightly crusty top covered in a field of snowy powdered sugar sent me back to my youth, sitting at the kitchen table drinking milk and eating iced lemon cookies with my grandfather. Make sure to order it with your entrees, since it requires 30 minutes prep time.”

- 225 Magazine Secret Diners 2011