RESTAURANTS PARTICIPATING IN JAN RESTAURANT WEEK

  • $12

    Sandwich, Side and Drink

    Choice of:

    Bacon, Egg Cheeseburger – Our signature blend of beef, bacon, American cheese, and an organic cage-free egg.

    OR

    Fried Chicken Sandwich – Crispy, tender breast, cucumber-jalapeno ranch slaw and house-made pickles

    AND

    Butter & Garlic Fries OR Onion Rings

    AND

    Soft drink OR Iced Tea

  • $20

    Beverages: 2 Regular Drinks

    Starters: Large Chips & Guacamole or Large Chips & Queso

    Second Course: 2 thighs, 2 legs, 2 small sides, 2 loco side salads, warm tortillas and fresh salsa

    Third course: 2 churros & 1 dip (choice of rich chocolate or melted caramel)

  • $25 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    PULLED PORK EGG ROLLS

    HOUSE SMOKED PORK BUTT, FRESH SLAW ROLLED INSIDE A CRIPSY SHELL

    LOADED POTATO SKINS

    DEEP FRIED POTATO SKINS TOPPED WITH CHEDDAR, BACON, GREEN ONIONS AND SOUR CREAM

    SMALL BRISKET FRIES

    SEASONED CURLY Q’S TOPPED WITH HOUSE SMOKED BRISKET, CHEDDAR, BBQ AND GREEN ONIONS

    MAINS

    LOADED SMOKED CHICKEN BBQ BAKED POTATO

    OUR GIANT BAKED POTATO TOPPED WITH SMOKED CHICKEN, BUTTER, CHEDDAR, SOUR CREAM AND

    GREEN ONIONS

    JALEPENO CHEESE CURD BURGER

    HOUSE MADE ANGUS BEEF PATTY, PEPPERJACK CHEESE, JALEPENO CHEESE CURDS, LETTUCE,

    TOMATO, JALAPENOS AND MAYO

    SMOKED CHICKEN TERIYAKI BOWL

    SMOKED CHICKEN, STEAMED RICE, STEAMED BROCCOLI, HOUSE TERIYAKI GLAZE

    BRISKET GRILLED CHEESE

    SMOKED BRISKET AND MELTED CHEDDAR IN BETWEEN GRILLED TEXAS TOAST

    DESSERTS

    HANNAH BANANA PUDDING FRIED BREAD PUDDING BITES

  • $25 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    PULLED PORK EGG ROLLS

    HOUSE SMOKED PORK BUTT, FRESH SLAW ROLLED INSIDE A CRIPSY SHELL

    LOADED POTATO SKINS

    DEEP FRIED POTATO SKINS TOPPED WITH CHEDDAR, BACON, GREEN ONIONS AND SOUR CREAM

    SMALL BRISKET FRIES

    SEASONED CURLY Q’S TOPPED WITH HOUSE SMOKED BRISKET, CHEDDAR, BBQ AND GREEN ONIONS

    MAINS

    LOADED SMOKED CHICKEN BBQ BAKED POTATO

    OUR GIANT BAKED POTATO TOPPED WITH SMOKED CHICKEN, BUTTER, CHEDDAR, SOUR CREAM AND

    GREEN ONIONS

    JALEPENO CHEESE CURD BURGER

    HOUSE MADE ANGUS BEEF PATTY, PEPPERJACK CHEESE, JALEPENO CHEESE CURDS, LETTUCE,

    TOMATO, JALAPENOS AND MAYO

    SMOKED CHICKEN TERIYAKI BOWL

    SMOKED CHICKEN, STEAMED RICE, STEAMED BROCCOLI, HOUSE TERIYAKI GLAZE

    BRISKET GRILLED CHEESE

    SMOKED BRISKET AND MELTED CHEDDAR IN BETWEEN GRILLED TEXAS TOAST

    DESSERTS

    HANNAH BANANA PUDDING FRIED BREAD PUDDING BITES

  • 1st Course

    Spicy Tuna Tostada

    Tostadas topped with raw tuna, chipotle crema, and avocado.

    Chile Con Queso

    White or yellow cheese dip topped with pico de gallo.

    2nd Course

    Al Pastor Tacos

    Soft corn tortillas filled with seasoned roasted pork, pineapple, onions, and cilantro. Served with tomatillo salsa, rice and charro beans.

    Henry

    Cheese enchilada, pork tamale, crispy beef taco. Served with rice and refried beans.

    Carne Picada Tacos

    Soft corn tortillas filled with fajita beef, onions, cilantro, and avocado. Served with molcajete salsa, rice and charro beans.

    Shrimp Enchiladas

    Corn tortillas filled with shrimp, topped with enchilada sauce & melted Monterey jack cheese. Served with rice and refried beans.

    3rd Course

    Sopapillas

    Fried pastry, topped with powdered sugar and cinnamon. Served with honey.

    Flan

    Homemade traditional caramel custard.

  • $38 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    SPINACH & ARTICHOKE DIP

    HOUSE MADE SPINACH AND ARTICHOKE DIP SERVED WITH TOASTED BREADSTICKS

    CRAWFISH BREAD

    HOT CRAWFISH TAILS AND CHEESE SERVED ON TOASTED FRENCH BREAD

    ROCKET SHRIMP

    CRISPY GULF SHRIMP, HAND BATTERED AND TOSSED IN OUR SIGNATURE SPICY GARLIC AOLI

    MAINS

    12 HOUR POT ROAST

    FORK TENDER 12 HOUR ROAST SERVED WITH CARROTS AND GRAVY OVER GARLIC MASH

    REDFISH MORNAY

    BLACKENED REDFISH TOPPED WITH OUR SHRIMP AND CRAWFISH BUTTERCREAM

    FRIED CHICKEN ORLEANS PASTA

    CRISPY FRIED BREAST SERVED OVER A BED OF LINGUINI TOPPED WITH A CRAWFISH AND TASSO CREAM

    DESSERTS

    BREAD PUDDING

    OUR FAMOUS HOUSEMADE WARM BREAD PUDDING SERVED WITH A DECADENT CARAMEL SAUCE

    BERRY CHANTILLY CAKE

    MOIST VANILLA CAKE LAYERED WITH FRESH BERRIES AND MASCARPONE CREAM CHEESE

  • Appetizer Selection

    Crawfish Wontons

    Crispy Fried Wontons stuffed with Cream Cheese Crawfish Filling. Served with a sweet spicy chili sauce. Crostini Pesto Rosso

    Crostinis topped with a Pine Nut, Olive Oil, SunDried Tomato, Basil Pesto Sauce, Ricotta Cheese, and Green Olives.

    Blue Cheese Wedge Salad

    Iceberg Wedge topped with Chunky Blue Cheese Dressing and Chopped Bacon.

    Mussels Marinara

    Blue Mussels cooked in a Wine Marinara Sauce.

    Entree Course Selection

    Tour of Italy

    A Hearty Sampler Dish with Chicken Parmesan, Fettuccine Pasta, and Lasagna.

    16 07. Bone-In Pork Osso Bucco

    16 oz. Bone-In Osso Bucco Served in a Savory Pork Tomato Sauce Reduction with Garlic Mashed Potatoes.

    Crawfish Stuffed Peppers

    Lump Crawfish Stuffing with Onions, Bel Peppers, Garlic, and Celery Stuffed into a Bell Pepper and Baked. Shrimp LaContea

    Grilled Shrimp Tossed in a Creamy Pink Vodka Sauce with Three Cheese Stuffed Tortellini Pasta Noodles.

    Dessert Selection

    Tiramisu

    Tres Leches Lemon Mascarpone Cake

    Three Course Meal

    Menu Price: $40.00 per person / plus tax

    "Eye of the Tiger Cocktail" $10

    A Lavender Lemon Drop Martini

    Sugarfield Butterfly Pea Flower Vodka Lavender Bitters| Lavender Syrup Sour

    "Honeyed Cider Glow Cocktail" $10

    A Honey Spiked Apple Cider

    Sugarfield Honey Liqueur | Apple Cider | Prosecco | Honey Thyme Syrup

    "Strawberry Fields and Dreams Cocktail"

    Strawberry Rhubarb Champagne Old Fashioned

    Sugarfield Strawberry Liqueur | Muddled Strawberries | Rhubarb Bitters | Prosecco

  • Course 1 – Fried Venison Backstrap (with jalapeno spinach & artichoke dip)

    Course 2 – Choice of Oyster Carbonara (Fried oysters, bacon, vermicelli, shallot and cream sauce) OR Hearth Blackened Redfish (blackened crab gravy, grit cakes asparagus)

    Course 3- White Chocolate Bread Pudding

  • APPETIZERS

    SELECT ONE

    SEAFOOD ARANCINI

    SHRIMP AND CRAB STUFFED ARANCINI, PANKO BATTERED AND DEEP FRIED. SERVED WITH REMOULADE SAUCE.

    GREEK LAMB SHISH KEBOB

    CHARGRILLED GREEK MARINATED LAMB, MUSHROOM, PINEAPPLE AND TOMATO SHISH KEBOB

    ENTREES

    SELECT ONE

    HONEY ORANGE DUCK BREAST

    SMOKED DUCK BREAST TOPPED WITH HONEY ORANGE GLAZE, OVER ORANGE RISOTTO

    CHIMICHURRI STEAK BOARD

    FILET MIGNON TIRS WITH PARMESAN CRUSTED BROCCOLINI, SAUTEED FINGERLING POTATOES AND CHIMICHURRI

    DESSERTS

    SELECT ONE

    CITY PORK BREAD PUDDING

    HOUSE MADE BREAD PUDDING WITH PRALINE SAUCE AND SALTED CARAMEL GELATO

    BROWNIE CHEESECAKE

    BROWNIE CHEESECAKE TOPPED WITH WHIPPED CREAM AND FRESH BERRIES

    $45 PER PERSON

  • APPETIZER

    FRIED ARTICHOKES

    flash fried hearts, parsley lemon aioli

    TRUFFLED MAC & CHEESE BALLS

    pepperjack and gouda cheese, elbow pasta, tasso bacon cream

    CAESAR SALAD

    romaine, garlic croutons, parmesan, housemade Caesar

    MAIN

    SEARED DUCK BREAST

    Rohan duck breast, blackberry reduction, bacon and onion caramelized root vegetables

    PRIME BEEF SHORT RIB

    Truffled mash potatoes, rosemary mushroom demi glace, sautéed mushroom ragout

    PAN SEARED REDFISH

    steamed and flash fried skin-on red potatoes, grilled asparagus, jalapeño bourbon corn relish

    DESSERT

    CHOCOLATE LAVA CAKE

    Chocolate ganache, powdered sugar

    FOSTER BREAD PUDDING

    sliced bananas, house made foster’s sauce, vanilla bean ice cream

  •  

    App:

    Crispy Calamari

    Roasted red pepper foam, pickled lunchbox peppers 

     

    Smoked Pork Belly

    Braised collard greens, pickled mirliton,

    Pomegranate glaze

     

    Lobster Ravioli 

    Crab butter, tarragon oil

    Chili threads

     

    Soup:

     

    Duck and Andouille gumbo

    Duck tenderloin, "Best Stop" andouille,

     rich fowl broth, dark roux, aromatic rice

     

    Burrata Salad

    Red pesto, Balsamic caviar,

    Basil salt, olive oil

     

    Entree:

     

    Herb Crusted New Zealand Lamb Chops

    Potato Pave, Italian salsa Verde

     

    Fried Speckled Trout

    Jumbo lump crab meat, brown butter, steamed asparagus

     

    Oven Roasted Prime Rib

    Mashed Yukon potatoes, Au Jus

  • APPETIZERS

    SELECT ONE

    SALMON SALTINE

    HOUSE SMOKED SALMON, DILL ALOLI, AVOCADO, CAPERS, SUNDRED TOMATO, AND RED ONION CHICKEN CRACKLINS

    FLASH FRIED CHICKEN AND SKINS, SEASONED WITH OUR HOUSE SEASONING BLEND.

    SMOKED PORK BELLY TONKATSU

    BATTERED AND FRIED SMOKED PORK BELLY WITH TONKATSU SAUCE AND PICKLED DAIKON

    ENTREES

    SELECT ONE

    BEEF YAKISOBA

    TERES MAJOR STEAK, JAPANESE STIR FRIED NOODLES, MUSHROOMS

    BROWN BUTTER SHRIMP

    SAUTEED SHRIMP, BROWN BUTTER SAUCE, CREAMY POLENTA, AND GREEN BEANS

    PORK SCHNITZEL

    PANKO BREADED PORK CUTLET, BROWN BACON GRAVY, CHEESY ORZO, PICKLED RED CABBAGE

    DESSERTS

    SELECT ONE

    BERRY COBBLER

    WARMED MIXED BERRY MARMALADE, BUTTERY CRUMBLE TOPPING

    BACON PRALINE BREAD PUDDING

    WARM BREAD PUDDING TOPPED WITH BACON PRALINE TOPPING

    $40 PER PERSON

MENUS WILL BE ORGANIZED BY PRICE AS WE RECEIVE THEM

  • SPOKE & HUB

    Restaurant Weck

    JANUARY 27TH - FEBRUARY 1ST

    SELECT ONE

    APPETIZER

    T'S TATER SKINS Potato Skins, Bacon, Cheddar, Sour Cream, Green Onions + Buffalo Sauce drizzle CAJUN SPINACH & ARTICHOKE DIP

    Blend of creamy spinach, artichokes & cajun spices + tortilla chips.

    BOUDIN EGG ROLLS

    Crispy egg rolls filled with boudin sausage, served with a spicy remoulade.

    ENTREE

    FRENCH TOAST

    bread dipped in cinnamon batter and dusted with powdered sugar

    CHICKEN & SAUSAGE GUMBO

    Classic gumbo with chicken, andouille sausage and rice

    SHRIMP & GRITS

    Bacon cream sauce, grilled shrimp, stoneground grits, cornbread.

    DESSERT

    BROWNIE SUPREME OR BANANA PUDDING

    $25 PER PERSON + TAX

  • Lunch: $29 

    APPS:  

    Your choice of 

    • Cup of Carabaccia Soup  

    Tuscan onion soup with slow simmered and caramelized red onion, rich stock, madeira wine and a touch of marinera. Served with our house made bread with melted provolone cheese 

    • House Salad – crisp greens, ripe tomato, house-made croutons, and parmesan tossed in a bright herb-citrus vinaigrette 

    • Caeser Salad - roasted garlic and anchovy dressing, romaine, bacon, cherry tomatoes, fresh croutons, and parmesan cheese 

    • Bruschetta – House made crostini topped with creamy burrata, grape tomatoes, pistachio-basil pesto, and truffle balsamic reduction.  

    ENTREES:  

    Your choice of 

    • Croque Milano 

    House made grilled bread with a Dijon spread, stacked with Capicole and melted provolone cheese topped with a pesto/cheese custard and baked until crisp. Served with truffle fried Gnocchi and tomato jam 

    • Tender Sliced Porchetta paired with Casarecce pasta in a rich and creamy Mushroom Duxelles sauce with porcini mushrooms and spinach. 

    DESSERT: 

    Your choice of 

    • Sweet Zucchini Bread with Fennel Caramel, Crème Fraîche, and a Grand Marnier candied orange wheel 

    • Crostata di Frutta 

     Pistachio crust filled with fresh fruit soaked in a vanilla grand mariner syrup finished with sweet crème fraiche and crushed pistachios 

     

     

     

    Dinner: $52 

      APPS:  

    Your Choice of  

    • Cup of Cioppino Soup- Rich Italian seafood stew with smoked Fish, mussels, and shrimp simmered in a savory wine and tomato broth  

    • House Salad – Crisp greens, ripe tomato, house-made croutons, and parmesan tossed in a bright herb-citrus vinaigrette 

    • Caeser Salad - roasted garlic anchovy dressing, romaine, bacon, cherry tomatoes, fresh croutons, and parmesan cheese 

    • Truffle Fried Gnocchi tossed with freshly grated parmesan cheese and scallions served alongside house-made tomato jam 

    ENTREES: 

    Your choice of 

    • Fresh Black Drum on creamy Parmesan polenta, topped with New Orleans style BBQ shrimp alongside our seasonal vegetables. 

    • 4oz hand cut spinalis ribeye paired with Casarecce pasta in creamy basil pesto with sundried tomatoes, charred asparagus, grilled onion, and crispy prosciutto. 

    DESSERT: 

    Your choice of 

    • Lemon Lavender Panna-cotta – Silky panna Cotta infused with Bright lemon and subtle lavender topped with toasted pinenuts and dusted with espresso powder.  

    • Sweet Zucchini Bread with Fennel Caramel, Crème Fraîche, and a Grand Marnier candied orange wheel 

     

  • RESTAURANT WEEK 3COURSE MEAL FOR $35

    APPETIZER

    Choice 1: Seafood Stuffed Mushrooms

    Choice 2: Cup of Seafood Gumbo Choice 3: Shrimp and Corn Soup

    MAIN COURSE

    Choice 1: Fried Seafood Platter: Our famous seafood gumbo, shrimp étouffée, fried shrimp, stuffed shrimp, stuffed crab,

    catfish, green salad and French fries

    Choice 2: Griled redfish topped with griled shrimp and a brown buter sauce; served with stuffed potato

    Choice 3: Stuffed Flounder: Fresh flounder stuffed with crabmeat

    dressing baked to perfection with lemon buter sauce; served with baked or stuffed potato

    Choice 4: Griled Chicken Pasta: Tender chunks of griled chicken

    served ni a spicy cream sauce with mushrooms over penne pasta

    DESSERTS

    Choice 1: Bread Pudding with Rum Sauce

    Choice 2: Drusila Cheesecake with Strawbery Sauce or Plain

    FEATURED COCKTAILS

    Frozen Strawberry Margarita

    Louisiana Lemonade - Four Roses bourbon, Bayou Satsuma rum,

    lemon sour, lemon-lime soda

    Jefferson's Old Fashioned - Jefferson's bourbon, sugar, bitters, orange garnish

    *Dine iN only. Does not include tax, beverages, or tip.

  • STARTERS

    ALOO TIKKI CHAAT (VE or VG)

    Potato Patties, Yogurt, Chaat Chutneys,Onions, garnished with Beetroot & Cilantro

    KOONTHAL FRY

    Indian Spiced Tempura Calamari Served with Spicy Tomato Chutney

    LAMB SEEKH KABAB

    Tender and Juicy Seasoned Lamb Kabab Served with Green Chutney.

    CURRY CORNER

    SERVED WITH ZAFARANI RICE AND BUTTERY NAAN BREAD

    CHICKEN MALAI KOFTA

    Chicken Meatballs seasoned with Indian Spices in a Cashew Curry.

    MASALA FISH CURRY

    A tangy, zesty, and robust Tomato based Curry with Coconut Milk

    METHI MATAR MALAI PANEER (VE or VG)

    Creamy North Indian Curry with fresh fenugreek leaves, green peas and paneer.

    SWEET ENDING

    THANDAI TRES LECHES (VE)

    Vanilla Sponge Cake Soaked in Thandai Flavored Milk Served with Whipped Cream and Dried Rose Petals

    GULAB JAMUN TRIFLE (VE or VG)

    Parle G Cookies, Warmed Dough Balls soaked in a Cardamom and Saffron Syrup served with Vanilla Whipped Cream.

    $45 PER PERSON

  • $45 per diner 

    tax, gratuity and beverages not included 

    First Course 

    Bacon Wrapped Shrimp 

    (4) shrimp stuffed with cream cheese and jalapenos. Apple glaze for dipping. 

    Kickin' Tails 

    Jalapenos and Louisiana crawfish tails deep-fried and tossed in a sweet chili sauce 

    Seafood Gumbo 

    Small bowl of gumbo with blue crabmeat, shrimp and okra. 

    Second Course 

    Surf and Turf 

    6oz filet and 4 grilled shrimp on a skewer. Served with a stuffed potato and garlic bread. 

    Truffle Salmon 

    Pan-seared salmon topped with truffle-infused olive oil. Served with blue cheese mashed potatoes and garlic toast. 

    Crab Champagne 

    Pan-seared Mahi-Mahi set on angel hair pasta and topped with lump crabmeat sauteed in a champagne butter sauce. Served with salad or coleslaw and garlic bread. 

    Third Course 

    Lemonade Pie 

    A mixture of homemade lemonade and whipped cream, frozen in a graham cracker crust. 

    Bread Pudding 

    French bread, pecans and raisins baked and topped with a cinnamon rum sauce. 

    NOT FOR TO-GO 

    NO SHARING OR SUBSTITUTIONS 

  • RESTAURANT WEEK $55 

    WITH HALF GLASS WINE PAIRINGS (+$18)

    TO START (CHOOSE ONE) 

    Hot Green Tomatoes  

    crispy-fried, buttermilk ranch dip  

    The Brass  

    mixed greens, straberry, candied pecan, feta, pepperjelly vinaigrette 

    César  

    romaine, aged parmesan,  

    fried saltines 

    ENTREE (CHOOSE ONE) 

    Grilled Ribeye 

    lobster, bearnaise, grilled asparagus 

    Red Fish Louisianne  

    crawfish creme sauce, grilled asparagus 

    Roast Half Chicken 

    coq qu vin, pomme puree 

    D E S S E R T ( C H O O S E O N E )  

    Pain au Chocolate Sundae 

    King Cake Bread Pudding 

    BUBBLES & WINE PAIRINGS 

    Starter paired with  

    J. Bookwalter Riesling, Washington 

    Entree paired with (choose one) 

    Domaine Talmard Chardonnay, France 

    Bayede Cabernet Sauvignon, South Africa 

    Dessert paired with 

    Elysee Brut, France 


  • Primi Piatti

    GARLIC KNOTS

    whipped provolone

    PORTOBELLA DI FRITTI

    crispy portobello fries, fresh arugula, house-made oregano vinaigrette, shaved parmesan cheese

    PASTA SALAD MEDITERRANEA

    chilled penne, broccolini, sundried tomatoes, olive medley, shallot, salami picante, basil, parmesano reggiano, sicillian viniagrette

    Secondi Piatti

    SHRIMP PESTO PIZZA

    sautéed shrimp, hazelnut-basil pesto, ricotta, chilis, mozzarella, onion agrodolce, balsamic

    VODKA CHICKEN CUTLET

    breaded chicken cutlet, house vodka sauce, pesto, buffalo mozzarella, St. Bruno sesame hoagie

    DRUNKEN GOAT RIGATONI

    house vodka sauce, mezzi, house Italian sausage, basil, mozzarella, goat cheese

    Dolce

    HAZELNUT CANNOLI*

    house made shells, chocolate hazelnut whipped ricotta

    CLEMENTINE PANNA COTTA

    White chocolate, madagascan vanilla bean, clementine jam

    MARIO'S GELATO

    chocolate, tahitian vanilla, biscoff, pistachio* salted caramel, chai

    Wine Pairings

    not included in restaurant week pricing

    CHARDONNAY 16

    Frank Family, Napa Valley

    CABERNET SAUVIGNON 16

    Duckhorn, Napa Valley

  • Pizza Byronz  $30

    First Course

    Boudin Bites

    Petite Caesar or Sensation Salad

    Second Course

    Personal Pizzas

    Crawfish Bread  - crawfish, seasoned cheesy cream sauce, mozzarella, red bell pepper, green onion

    Spinach & Artichoke Dip – creamy spinach and artichoke dip, fresh mozzarella, garlic parmesan, crushed red pepper

    Beef and Bleu – fork tender pot roast, blue cheese crumbles, blue cheese drizzle, onions, sauteed mushrooms 

    Third Course

    King Cake Bread Pudding

    Chocolate Hazelnut Cake

  • STARTERS

    Roasted Tomato, Basil & Mascarpone Arancini

    Roasted Tomato, Fresh Basil, Mascarpone Cheese, Risotto

    Duck Wontons

    Duck Bacon, Roasted Sweet Corn, Cream Cheese, Ponzu

    Crawfish Polenta Cake

    Creamy Fried Polenta, Crawfish Etouffee Sauce

    ENTRÉES

    Braised Beef Short Ribs

    Slow Simmered Beef Short Ribs, Red Wine, Herbs, Tomato, Smoked Gouda Grits

    Pairs with The Prisoner Red Blend $15/$75

    Crab Cake Carbonara

    Applewood Smoked Bacon, Egg, Italian Cheeses, Spaghetti, Panko Fried Crab Cake

    Pairs with Chalk Hill Chardonnay $8/$40

    Chicken Marsala

    Panéed Chicken, Marsala Wine, Mushrooms, Spaghetti, Roasted Broccoli

    Pairs with Belle Glos Las Alturas Pinot Noir $13/$60

    DESSERT

    Cinnamon Toast Cereal Milk Cake

    Cereal Milk-Soaked Sponge Cake, Cinnamon Sugar Whipped Cream, Cinnamon Toast Cereal Topping

    Flourless Chocolate Torte

    Dark Chocolate Torte, Raspberry Drizzle, Fresh Raspberries

    Pairs with Salted Caramel Espresso Martini $13

    $50 Per Person, No Substitutions

  • First Course

    SHRIMP, CRAB & CORN BISQUE

    SMOKED & FRIED BABY BACK RIBS with Pomegranate Molasses BBQ

    SENSATION SALAD

    Mixed Greens with Housemade Sensation Dressing, Croutons, Parmesan Cheese, Cherry Tomatoes &Red Onions

    Second Course

    JERK CHICKEN

    over Red Beans &Sausage Cassoulet and Louisiana Rice

    TRIPLE TAIL

    over Two Brooks Farms Parmesan Rice Grits, Braised Collards &Tasso Cream

    AKAUSHI BISTRO TENDERLOIN (AMERICAN WAGYU)

    over Yukon Gold Creamed Potatoes &Roasted Asparagus with Bordelaise Sauce

    +Ad Sautéed Lump Crab $14

    Third Course

    KING CAKE BREAD PUDDING with Cream Cheese Icing &Praline Sauce

    CHOCOLATE CHIP & PISTACHIO CANNOLI

    VANILLA BEAN CREME BRÛLÉE Topped with Fresh Fruit

  • Course 1

    Sensation Salad

    Iceberg and romaine tossed in a lemon and parmesan vinaigrette with marinated artichoke hearts, tomatoes, toasted almonds, parmesan, and a crouton

    Arlington Chicken Bites

    Chicken thigh pieces, lightly fried and tossed in a sweet and spicy sauce. Finished with peanuts, sesame, and cilantro.

    After the Boil Crawfish Soup

    All the goodness from the boil in a soup. Louisiana crawfish, sausage, corn, and potatoes.

    Course 2

    Shepherd’s Pie Ground lamb stewed with carrots and peas, baked with parmesan whipped potatoes.

    Redfish + Crawfish

    Blackened redfish topped with Louisiana crawfish cream. Served with sauteed green beans.

    Roasted Tomato & Feta Orzo

    Served with your choice of seared scallops, or grilled chicken, finished with lemon oil

    Course 3

    Apple & Pear Hand Pie

    Classic Elsie’s hand pie filled with apples, pears, and candied ginger

    Peanut Butter Cup Nachos

    Our fluffy pie crust strips topped with chocolate ice cream, peanut butter sauce, chocolate sauce, and peanut butter cups

    Or choose from any of our menu or specialty pies

    Make any pie à la mode - $2

    Cocktails

    Blood Orange Margarita - $14

    Tequila Reposado, Sugarfield orange liqueur, lime juice, blood orange juice, agave nectar

    Another Throw - $12

    Sugarfield white rum, spiced brown butter-washed aged rum, cinnamon brown sugar, heavy cream, coffee liqueur, lemon

  • FIRST COURSE

    Crab & Mozzarella Arancini

    Fried Panko-Breaded Crab + Motz

    Risotto with Marinara

    SECOND COURSE

    Baked Ziti Pasta

    Ziti Noodles, Marinara, Pepperoni, calabrese, ricotta, motz, parm

    THIRD COURSE

    Half Pepperoni OR Cheese

    Neapolitan Style Pizza

    Featured Cocktail

    Dizzie Lizzie

    mi campo tequila, blood orange puree, jalapeno, triple sec, soda water, dried blood orange

  • S T A R T E R

    AVOCADO EGGROLL

    Fresh Avocado, Sun dried tomatoes, Red Onions. Served with Honey Cilantro (Vegetarian)

    MINI CRAWFISH CORNBREAD

    House made cornbread topped with Crawfish Etouffee

    MAIN

    ANDOUILLE STUFFED PORK CHOP

    8 oz Bone in Pork Chop Stuffed with an Andouille Cornbread.

    IMPERIAL REDFISH

    Fresh Redfish served over seasoned Rice and our Daily Vegetable Topped with a Lemon Butter Sauce with Crabmeat

    MADEIRA TENDERLOIN

    28 day age Beef Tenderloin sliced over smashed potatoes and daily vegetable. Topped with a Madeira Mushroom Sauce.

    D E S S E R T

    MARDI GRAS BREAD PUDDING

    SINGLE LAYER CARROT CAKE WITH CREAM CHEESE ICYING

  • Starter(Choose 1)

    Gumbo Cup

    Chicken, smoked sausage, okra

    Bayou Broccoli

    Broccoli, crispy bacon, melted signature cheese mix, and our original Tiger Sauce.

    Artichoke and Spinach Dip

    Topped with Monterey Jack. Served with our unique fried bow tie pasta.

    Small Caesar Salad

    Entrée(Choose 1)

    Chicken Parmesan

    Breaded fresh chicken breast fried, angel hair pasta, alfredo, red sauce, mozzarella cheese and parmesan cheese.

    Blackened Catfish

    Served with Creole shrimp rice, one side.

    Smash Burger

    Two ground beef patties, caramelized onions, fried egg, cheese, and dijonnaise. Served with rosemary roasted potatoes.

    Sautèed Garlic Shrimp Pasta

    Seared Gulf shrimp, Rene mushrooms, garlic lemon butter sauce, over angel hair pasta, with crispy crouton toast

    Dessert(Choose 1)

    Mardi Gras Rum Cream Bread Pudding

    Original Cheesecake topped with Bananas Foster or Strawberry Topping

  • APPETIZER 

    TUNA SASHIMI TACOS 

    OR  TAIWANESE BEEF ROLLS 

    ENTREE 

    PAD THAI 

    SERVED W/ BEEF, SHRIMP, CHICKEN, OR VEGAN 

    OR 

    TERIYAKI CHICKEN OR SALMON 

    W/ FRIED RICE & ASPARAGUS 

    DESSERT 

    VIETNAMESE TEA MONKEY BREAD 

    OR 

    LEMON SORBET 

    $45 PER PERSON, $80 PER COUPLE 

    DINNER ONLY 

  • +$15 for half glass wine pairings

    Course One

    Stuffed Portobello MushroomCrawfish, Spinach, and Gorgonzola Stuffing

    Paired with: Henri Latouret Fils Rouge, Haute Côtes-de-Beaune, Burgundy, France

    Smoked Turkey & Hatch Chili Soup

    Smoked Turkey, Hatch Chili, Corn, Black Beans, Tortilla Chips

    Paired With:Père Anselme Rosé, Côtes-de-Provence, France

    Baby Spinach Salad

    Crumbled Goat Cheese, Cranberries, Candied Pecans, Apple-Pepper Jelly Vinaigrette, Fresh Apple

    Paired with:Maysara, “Arsheen”, Pinot Gris, McMinnville, Oregon

    Mains(CHOOSE 1)

    Braised Short Ribs

    Slow-Braised Short Ribs, Pimento Cheese Local Polenta, Porcini Bordelaise Sauce

    Paired With:Morgan Syrah, Santa Lucia Highlands, California

    Tempura Fried Grouper

    Beer-Battered Grouper, Red Curry, Thai Cabbage Slaw, Coconut Pineapple Rice, Fresh Mint & Basil

    Paired With:Fattoria San Felo, “Aslan”, Vermentino, Maremma, Tuscany, Italy

    Stuffed Pork Tenderloin

    Crawfish & Boudin Stuffed Tenderloin, cauliflower Purée

    Paired With:Folktale Whole ClusterReservePinot Noir,Santa Lucia Highlands, California

    Desserts(CHOOSE 1)

    Bin 77 Bread Pudding

    Blueberry Compote, White Chocolate, Limoncello Rum Glaze, Powdered Sugar, Fresh Blueberries

    Paired With:Château La Rame Late Harvest, Sainte-Croix-du-Mont, Bordeaux, France

    Pear Clafoutis

    Caramelized Pear, Chantilly Whip, Powdered Sugar

    Paired With:Royal Tokaji Late Harvest, Tokaj, Hunga

  • Starters

    Chicken Eggroll

    chicken philly cheesesteak egg roll, sriracha aioli, diced jalapeño, chicken gravy dripping sauce

    Crispy Pork Belly Sliders

    two pork belly sliders, glazed with hoisin bbq sauce, bahnmi slaw, on Hawaiian sweet rolls

    Entree

    Beef Short Rib Bucatini

    carbonara bucatini, made with pancetta, and a pepper smoked bacon. topped with an 8oz braised short rib and hollandaise

    Red Fish

    grilled redfish, Louisiana risotto, asparagus, lump crab sherry cream sauce

    Stroubes Filet

    6oz center cut filet, Yukon gold mashed potatoes, cognac cream sauce

    Dessert

    white chocolate bread pudding

    brownie a la mode