French Quarter Menu

Chicken, tasso ham, collard green rice, bell peppers, onion, garlic, cajun spices.

head on jumbo shrimp, sauteed in an emulsion of worcetchire, butter, and raspberry, spiked with abita beer.

layered with fresh lump crab meat & shrimp, with remoulade sauce.

flash fried louisiana alligator tossed with crystal hot sauce butter, served with a cajun slaw.

always cooked in richstock and dark roux, served with rice or the authentic cajun way, with potato salad.

chef's daily selection of soup.

assortment of organic and heirloom beets, pecan oil, farmstead sheep feta.

baby romaine lettuce stuffed with hearts of palm. fresh lump, crab and tomato confit with a nordic creamery parmigiano & lemon emulsion.

mixed greens, granny smith apples, candies pecans, savanna, double cream brie with an apple balsamic vinaigrette.

frisee lettuce, hooks blue paradise, fried tasso lardoons, warm vinaigrette topped with farm egg.

fresh tilapia, seasoned and blackened served with anson mills grits and brown butter sauce.

always made with a rich flavored stock, onions, bell peppers, celery, garlic & seasonings with rice.

slow fried amish free range chicken, with potato salad & corn macque choux (takes 20-25 min, but definately worth the wait!).

camellia heirloom red beans & anson mills carolina gold rice w/ andouille sausage.

indiana amish raised turkey, deep fried, michigan cranberry fig & port reduction served w/ corn bread & cranberry dressing and brown butter baby carrots.

southeren comfort brined berkshire pork chop with a creole mustard cream served with sweet potato andouille hash.

fried amish turkey, hook, 5 year old. cheddar, aioli & cranberry relish.

with lettuce, tomato & aioli.

with lettuce, tomato & aioli.

dressed with cajun slaw.

with creole mustard and caramelized onions.

pork belly, grilled green tomato, lettuce & spicy aioli.

w/ horseradish creme, chjow chow (made in house).

topped with a herb cheese butter gratin.

served on the halfshell.