Butter poached Louisiana crawfish, pressed ciabatta, crushed avocado, soft boiled egg
Shaved prosciutto, jumbo lump crab, poached egg, hollandaise
Sliced smoked salmon, multigrain crostini, pickled cucumber ribbons, red onions, flash fried capers, whipped goat cheese
Two pieces of thick cut French toast topped with fresh berries and served with pure maple syrup
The quintessential Italian breakfast with 3 eggs whipped , cooked around premium ingredients and covered in cheese gratinee
jumbo lump crabmeat, gulf shrimp, fontina, truffled arugula
bacon, sausage, “hash browns”, green onions, cheddar, sriracha ketchup
seared tenderloin tips, onions, tamed jalapeno, tomato, cheddar
Traditional southern favorite, with prime tenderloin, and creamy polenta
Shaved prosciutto, English muffin, poached egg and hollandaise
Jumbo Louisiana gulf shrimp and creamy polenta with rich butter sauce
Veal burger with pesto mayonnaise, smoked gouda and marinated tomatoes
Filet tournadoes, English muffin, sautéed spinach, hollandaise, brown butter basted eggs
There may be a risk associated with consuming raw shellfish, as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, blood, or have other immune disorders, you should eat these products fully cooked.
All fresh herbs used are organically grown on premises.
Proprietors: M. Cristiano Raffignone & Kelly BarkerGeneral Manager: Cassie L. BabinExecutive Chef: Lindsay R. MasonSous Chef: Patrice T. Guidry