RESTAURANTS PARTICIPATING IN SUMMER RESTAURANT WEEK

MENUS WILL BE ORGANIZED BY PRICE AS WE RECEIVE THEM

  • Main:

    ·       Cheeseburger

    ·       Chicken salad sandwich 

    ·       Grilled Chicken Salad

    Side:

    ·       French Fries

    ·       Sweet Potato Fries

    ·       Chips

    Dessert:

    ·       Shake / Malt. Flavors: Chocolate, Vanilla, Dreamsicle, Nectar, Hot Fudge, Cherry, Strawberry, Banana or ask about flavor of the season

    ·       Ice Cream Soda. Flavors: Chocolate, Vanilla, Dreamsicle, Nectar, Cherry, Strawberry, Banana, or ask about flavor of the season

    ·       Float

  •  Beverages: 2 Regular Drinks

     

    Starters: Large Chips & Guacamole or Large Chips and Queso

     

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

     

    Third course: 2 churros

  • APPETIZER

    GARLIC KNOTS

    BREAD KNOTS TOSSED IN HOUSEMADE GARLIC BUTTER WITH A SIDE OF RED SAUCE.

    MOZZARELLA STICKS

    TWO MOZZARELLA STICKS SERVED WITH RED WINE SAUCE

    BOUDIN BALLS

    THREE HOUSE MADE BOUDIN BALLS, SERVED WITH A SIDE OF HORSERADISH HONEY MUSTARD

    ENTREE

    SPECIALTY SLICE

    YOUR CHOICE OF A SPECIALTY SLICE

    6 WINGS

    HOUSE SMOKED WINGS TOSSED IN YOUR CHOICE OF SAUCE.

    SERVED WITH A SIDE OF BLUE CHEESE & RANCH

    1 TOPPING 10"

    YOUR CHOICE OF CAULIFLOWER CRUST OR REGULAR + 1 TOPPING

    DESSERT

    BEIGNETS

    FRIED BEIGNETS SERVED WITH STRAWBERRY BOURBON DIPPING SAUCE

    CINNAMON TWISTS

    TOSSED IN CINNAMON AND BROWN SUGAR AND TOPPED WITH CREAM CHEESE ICING

    $20 PER PERSON

  • ASIAN FARE

    EGG ROLLS

    House-made egg rolls filled with savory beef-pork, crisp slaw, perfectly paired with a tangy Thai sweet chili sauce

    GOLDEN THAI COCONUT CURRY WINGS

    Jumbo wings tossed in Thai flavors, paired with peri peri seasoned fries

    COCONUT LIME CHEESECAKE

    A creamy cheesecake topped with a sweet and citrusy coconut lime topping

    AMERICAN FARE

    SPINACH ARTICHOJKE DIP

    A creamy, savory blend of spinach, artichokes and blend of cheese.

    Served with Tortilla Chips

    BLACK AND BLEU STEAKHOUSE BURGER

    A steakhouse burger topped with tangy horseradish sauce, crispy bacon, onion ring, tomato, and lettuce. Paired with garlic parmesan frites and blue cheese

    CREME BRULEE CHEESECAKE

    A creamy cheesecake with caramelized creme brûlée topping and berry compote.

    $25 PER PERSON

  • FIRST COURSE

    QUESO FUNDIDO

    pico de gallo, chile verde

    SOUTHWEST CESAR SALAD

    romaine, black beans, cotija cheese, grilled corn, spicy cesar dressing, crispy corn tortilla strips

    ESQUITE CROQUETTES

    fried corn nuggets, morita aioli, cotija cheese, chile fruta, crema de arbol

    SECOND COURSE

    DOS TACOS

    any 2 regular menu tacos, served with rice, beans

    ENCHILADAS

    blanco, rojo or verde served with rice, beans skirt steak • grilled chicken • grilled shrimp • portobello

    MULAS

    stacked crispy flour tostada, refried beans, quest fondido, mix cheese, lettuce pico de gallo, jalapeno, guacamole, queso tresco, choice ot riceror esquites

    THIRD COURSE

    WHITE CHOCOLATE BREAD PUDDING

    chocolate, cream cheese

    SANGRIA POACHED PEAR

    red wine, sugar, cinnamon, vanilla

    skirt steak • grilled chicken • grilled shrimp • portobello

  • Starter(Choose 1)

    Gumbo Cup

    Chicken, smoked sausage, okra.

    Crispy Smash Tots

    Homemade pickle brine smashed potato “tots,” fried jalapeno peppers, house dressing.

    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. Blackened Chicken Alfredo Alfredo, linguine pasta.

    Baja Shrimp Wrap

    Seared shrimp, roasted corn and black beans, avocado, romaine ribbons, roasted red bell, southwest ranch, seasoned tortilla strips. Served with French Fries.

    Beef Tips Bordelaise

    Filet tips, seasoned mushrooms, garlic butter, beef bordelaise sauce with choice of rice or bow tie pasta.

    Spicy Herb Fried Chicken

    Half chicken marinated 12 hours and fried. Served with French fries (please allow 15 minutes).

    Dessert(Choose 1)

    Rum Cream Bread Pudding

    Original Cheesecake topped with Bananas Foster or Strawberry Topping

  • COURSE ONE:

    Cheeseburger Egg Rolls

    Beef + White Cheddar + Caramelized Onions + Pickles + Remoulade

    Nice Little House Salad

    Spring Mix + Grape Tomato + Cucumber + Bacon Bits + White Cheddar + Housemade Croutons + Choice of Dressing

    Boudin Stuffed Pepper

    Boudin Stuffed Pepper + White Cheddar + Remoulade

    Dressing Choices:

    Honey Dijon ~ Caesar ~ Ranch ~ Smoked Tomato Vinaigrette ~ Blue Cheese ~ Remoulade

    COURSE TWO:

    Pork & Corn Relish Tacos

    BBQ Pulled Pork + Cream Corn Relish + Slaw + Chips & Queso

    Hot Chicken Sandwich

    Hot Fried Chicken + Pepperjack Pimento Cheese + Pickles + Creole Seasoned Fries

    Korean Glazed Salmon

    Grilled Salmon + Sweet & Savory Glaze + Roasted Vegetables

    COURSE THREE:

    Cherry Limeade Pie Maraschino Cherry & Key Lime Pie + Whipped Cream

    COCKTAILS:

    Cirrus Heat

    Orange & Jalapeño Infused Tequila + Simple Syrup + Bitters

    $13

    Bomb Pop

    Coconut Rum + Blue Curaçao + Peach + Fresh Citrus + Grenadine + Sprite

    $7

  • first course:

    pick any app or salad

    second course:

    choice of one pizza

    third course:

    fresh baked cookie or slice of cheesecake

    lagniappe:

    soft drink

  • PICK ONE IN EACH:

    APPETIZERS

    Pepper Jack Boudin Eggrolls

    w Tabasco Pepper Jelly Dipping Sauce

    Fried Cheese

    House Made Jumbo Mozzarella Sticks w Marinara Sauce

    Sugar Cane Shrimp

    Fresh Gulf Shrimp, Deep Fried w Sugar Cane Glaze

    ENTREES

    Small Two Step

    Fried Shrimp & Catfish, House Made Cornmeal Batter*

    w House Seasoned Fries

    Blackened Chicken Pasta

    Cream Sauce w Peppers, Onions, Baby Tomatoes

    Half Poboy / Half Soup

    Choice of Half Poboy w Choice of Soup

    DESSERT

    White Chocolate Bread Pudding

    Mississippi Mud Pie

    • $30 PER PERSON

  • Pizza for $30

     

    Starters

    Petite Caesar

    Petite Sensation

    Boudin Bites

     

    Personal Pizza

    Le Jardin

    Sauteed mushroom, spinach, roasted red bell pepper, garlic, goat cheese, crème fraiche

     

    Peach & Proscuitto

    Peach, prosciutto, mozzarella, goat cheese, hot honey

     

    Spicy Boudin Butcher

    Ham, pepperoni, ground beef, bacon, boudin, mozzarella, red sauce, chili oil

     

    Dessert

    Blueberry Lemon Bread Pudding

    Hazelnut Chocolate Cake

  • STARTER

    HOUSE SALAD

    Romaine Hearts, Carrots, Cabbage, Cheddar Cheese, Tomatoes, Cucumbers, Croutons.

    Choice of Dressing

    HOUSE GUMBO

    MAIN

    HONEY GARLIC SALMON

    Grilled Salmon served over tice and Asparagus. Topped with a Honey Garlic Soy Sauce.

    NY STRIP AND MAC

    11 oz NY Strip served with white cheddar Mac & Cheese

    TWO PORK CHOPS

    Two Bone in Pork Chops served over Parmesan Smashed Potatoes.

    DESSERT

    CAPPUCCINO BREAD PUDDING

  • APPETIZERS

    ASIAN CHICKEN CRACKLINS

    CRISPY CHICEN CRACKLINS TOSSED IN OUR SWEET ASIAN SAUCE 

    CORN & CRAB BISQUE

    FRESH LA LUMP CRAB, SWEET CREAM AND CORN 

    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 

    SEAFOOD ALFREDO

    GULF SHRIMP, LUMP CRAB AND CRAWFISH TAILS TOSSED IN A CREAMY ALFREDO WITH LINGUINI 

    FRIED CATFISH JASMINES

    LIGHTLY FRIED CATFISH STRIPS OVER FLUFFY RICE AND TOPPED WITH CRAWFISH ETOUFFEE 

    DESSERTS

    BREAD PUDDING

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

    BISCOFF TIRAMISU

    RICH, CREAMY AND DELICIOUS COOKIE BUTTER CREAM CHEESE OVER A BISCOFF COOKIE CRUST 

  • Course 1

    Shrimp & Eggplant Creole

    Shrimp & eggplant fritters set in a Creole tomato sauce

    Fried Pickles

    Served with our blackened ranch

    Chicken Empanada

    Achiote braised thighs and pepperjack in a tender crust. Finished with our Cajun Cream sauce and cotija

    Peach & Goat Cheese Summer Salad

    Spring mix tossed pepper jelly vinaigrette, crumbled goat cheese, fresh peaches, fried jalapeños, balsamic drizzle

    Course 2

    Short Rib Frito Pie

    Smoked short rib chili baked with cheddar and pepper jack. Finished with Fritos, Cajun Cream, and fried jalapeños

    Church St. Pork Chop

    Grilled bone-in pork chop finished with a peach pepper jelly gastrique and accompanied with a fried jambalaya arancini

    Elote Chicken Sandwich

    Achiote grilled chicken breast with Mexican street corn, avocado, and roasted jalapeños

    Spinach & Artichoke Pasta Bake

    Pasta tossed with spinach & artichoke cream sauce, baked with cheddar and pepper jack, and topped with your choice of grilled chicken or shrimp

    Course 3

    Fig & Apple Hand Pie

    Finished with a cardamom Sugarfield Rum glaze and toasted pecans

    Peaches & Cream Nachos

    Our fluffy pie crust strips topped with vanilla ice cream, fresh peach sauce, and vanilla bean crème anglaise

    Cosmic Brownie

    A Chef Brant fan favorite!

    Make any pie à la mode - $2

    Cocktails

    Jelly Nelly- $13

    Sugarfield Butterfly Pea Flower vodka, aloe liqueur, Jarritos Guava soda, fresh lime juice,

    Black Pearl- $12

    Sugarfield White Rum, Montenegro, Bruto Americano, toasted almond bitters

    Miami Julep- $14

    Sugarfield Bourbon, banana liqueur, coconut rum, fresh mint

  • First Course

    Oyster Trio

    ~Chargrill, Bacon Brie, Nola BBQ

    Crawfish Spinach Dip

    Jolie Wings

    Second Course

    Bayou Chicken 

    ~Blackened Chicken Breast, seafood stuffing topped with Tabasco hollandaise

    Gulf Fish 

    ~ Blackened with sauteed vegetables topped with Lemon Beurre Blanc

    Shrimp & Grits 

    ~Blackened Shrimp, bacon cream sauce over grits with cornbread

    Third course choice -

    Banana Foster Cheesecake

    Flourless Chocolate Cake

    Blueberry Bread Pudding 

  • 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.

    Second Course

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

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

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

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

    Third Course

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

    Flan- homemade traditional caramel custard

  • STARTERS

    Crispy Catfish Strips

    Guidry's catfish, buttermilk batter & corn fried, green onion tartar

    Watermelon Salad

    Mixed greens, goat cheese, pecans, avocado, red onion, honey lemon vinaigrette

    ENTREES

    Fried Cutrer's Pork Chop

    Creamy macaroni & cheese, coleslaw, cornbread, cane syrup glaze

    Shrimp & Grits

    Grilled gulf shrimp, Bonnecaze stone ground grits, crumbled bacon, lemon butter

    DESSERTS

    Lemon Ice Box Pie

    White Chocolate Bread Pudding

    COCKTAIL

    Blueberry Cucumber Mojito $14

    Bacardi limon, mint, lime, lavender syrup, soda

  • 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: Grilled black orum topped with grilled shrimp and a brown butter sauce; served with stuffed potato

    Choice 3: Stuffed Flounder: Fresh Flounder stuffed with crabmeat dressing baked to perfection with lemon butter sauce; served with baked or stuffed potato

    Choice 4: Grilled Chicken Pasta: Tender chunks of grilled chicken served in a spicy cream sauce with mushrooms over penne pasta

    DESSERTS

    Choice 1: Bread Pudding with Rum Sauce

    Choice 2: Drusilla Cheesecake with Praline Sauce or Plain

    FEATURED COCKTAILS

    Watermelon Margarita (on the rocks or frozen)

    Passion Fruit Martini

    Bourbon Renewal (Makers Mark, lemon juice, plum liqueur & bitters)

    DINE IN ONLY DOES NOT INCLUDE TAX BEVERAGES OR TIP

  • Primi Piatti

    GARLIC KNOTS

    whipped provolone

    TUSCAN KALE SALAD

    roasted sweet corn, cucumber feta vinaigrette, crispy chickpeas

    PESCA AL FORNO

    fire roasted peach, blistered shishito peppers, mozzarella di bufala, basil, hot honey

    Secondi Piatti

    VEAL PICCATA

    scallopine, capers, lemon butter, linguini “aglio olio”

    PIZZA CARBONARA

    mozzarella, house cured pancetta, cage-free egg pecorino, ground pepper

    PROSCIUTTO DI PARMA PIZZA

    fresh mozzarella, burrata, arugula

    LION’S MANE PARMIGIANA SANDWICH

    herby breaded Maggie’s mushroom “cutlet”, sugo rosa, provolone, house-made sesame roll

    Dolce

    PISTACHIO CANNOLI*

    house made cannoli shells, pistachio whipped ricotta

    TIRAMISU BREAD PUDDING

    coffee custard, milk chocolate, espresso-rum sauce

    MARIO'S GELATO

    chocolate, tahitian vanilla, biscoff, pistachio* salted caramel, watermelon sorbet

  • Restaurant Week Menu $35

    First Course

    Crawfish Arancini — With black garlic aioli, pesto, crushed Spanish almonds

    Meatballs - Mortadella and prosciutto meatballs, served with confit garlic, sweet marinara

    sauce, and truffle crushed burrata

    Roasted Brussel Sprouts — Oven-roasted and glazed with orange blossom honey, garnished

    with pistachio and pine nut gremolata and citrus-scented goat cheese

    Bruschetta Clasico — tomatoes | basil | balsamic | garlic

    Second Course

    Crawfish Pappardelle — Linguine| crawfish| white wine sauce| parmigiano| parsley

    Chicken Marsala — Pasta, Roasted Broccolini, Marsala, Wine Reduction

    OR

    Pizza Bianche 8” Olive Oil

    Lil' Habana — Roasted Pork, Ham, Dijon , Pickles swiss Cheese

    Salsiccia con Patate — mozzarella | italian sausage | roasted potatoes | rosemary

    Gamberetto — blackened shrimp | mushrooms | Mozzarella | Parsley

    Pizza Rosse 8” * Red Sauce

    Margherita — mozzarella | fresh basil

    Lil' Peppa — mozzarella | pepperoni

    Diavola — Italian-style sausage | spicy salami | mozzarella

    Third Course ( Dessert)

    Cannoli - Crispy shells filled with creamy sweetened ricotta cheese, chocolate chips & pistachio

    Limoncello Mascarpone

    Tiramisu

    Add Wine Pairing Options:

    Frank Family Chardonnay, Napa Valley $40

    Caymus Cabernet Sauvignon, California $50

    Add Featured Cocktails for $10:

    Cucumber Martini: Vodka, Lime Juice, Simple Syrup, and Pickle Juice

    Southside: Gin, Lime Juice, Mint and Simple Syrup

    Vegetarian options available • gluten-free Cauliflower Crust Available

    no half pizzas • no substitutions • $5 up-charge for any menu split

    Please be aware that our food may contain or come into contact with common allergens,

    such as dairy, eggs, wheat, tree nuts, raw meat or seafood.

  • First 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.

    SECOND 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.

    THIRD COURSE

    Sopapillas

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

    Flan

    Homemade traditional caramel custard.

  • course one:

    Bayou egg rolls

    Philly egg rolls

    Boudin Balls

    second course:

    Bayou seafood platter with two sides

    Fried fish seafood potatoes

    Creole Pasta

    4 Bayou Lamb Chops with two sides

    Signature entree combo +$4.99

    creole pasta with four lamb chops

    course three:

    bayou beights

    cheesecake bistro

    Drink:

    soda or bayou tropical lemonade

    sides:

    creamy mac and cheese

    candied yams

    loaded potatoes

    French fries

  • First Course Choice:

    Caramelized bacon brussel sprouts

    Shrimp étouffée egg rolls

    smoked duck poutine (loaded gravy fries) (seasoned with Down The Bayou seasoning)

    Second Course Choice:

    (sandwiches served with truffle fries)

    Surf & Turf Wagyu Beef hot dawg -smothered in caramelized onions and bell peppers topped

    with blackened shrimp and a chimichurri sauce.

    Slider trio- Lamb slider with a avocado tzatziki spread, tomato and feta cheese

    Crab cake slider with bacon tomato and topped with a remoulade slaw

    Smoked brisket slider served on top of a sensation salad and smothered with

    caramelized onions and provolone cheese and season with Down The Bayou seasoning

    Caprese chicken sandwich -served with a balsamic pesto aioli

    Seafood sensation salad- served with lump lobster meat, blackened shrimp, avocado, parmesan

    cheese and ciabatta garlic bread.

    Third Course Choice:

    Molten lava cake- topped with ice cream and a chocolate chip cookie crumble

    Homemade Strawberry-bananna ice cream - served with fried banana slices and a granola

    almond crumble

    Homemade Peach cobbler -topped with a honey bourbon ice cream

    Featured Cocktails:

    Vanilla Ice Drop: SugarField Vodka, lemon liqueur, vanilla liqueur, and vanilla syrup shaken and

    served in martini glass - $12

    Death Valley Mule: SugarField Vodka, Peach puree, Peach Shnapps,and ginger beer - $12

  • APPETIZERS

    DUCK DUMPLINGS

    Pan Seared Confit Duck Dumplings, Orange Pepper Jelly

    GREEK CUCUMBER SALAD

    Tomato, Onion, Cucumber, Greek Sensation Dressing, Feta, Basil, Dill

    ENTREE

    SCHNITZEL

    Panko Breaded Pork Cutlet, Creamy Orzo, Brown Bacon Gravy, Pickled Red Cabbage

    STEAK & FRITES

    6oz Teres Major,Chimichuri, Hand Cut Frites, Brick Sauce

    SEARED RED FISH

    Pan Seared Red Fish, Mediterranean Orzo, Confit Tomatoes

    DESSERT

    BACON PRALINE BREAD PUDDING or

    WATERMELON PANA COTTA with Mint Gelee

    FEATURED DRINKS:

    PEACH DAIQUIRI

    Sugarfield white rum, sugarfield peach

    liqueur, lime,and peach syrup. $13

    WINES :

    MOMMENPOP BLOOD ORANGE SPRITZ $12

    Hogwash Rose $48 Btl

    Son of a Butcher Sauvignon Blanc $52 Btl

    Son of a Butcher Cabernet $52 Btl

  • $40 PER PERSON

    APPETIZER

    Garlic Spin Pull Bread

    French pistolette stuffed with garlic spinach cream , drizzled with herb butter

    Blackened City Shrimp

    Blackened shrimp tails paired with house-made red pepper jam and honey goat cheese, garnished with pickled mirlitons

    ENTREE

    Steak Eggs Frites

    Marinated skirt steak, seasoned red potatoes, sunny side-up egg, chimichurri

    Tuscan Turkey Sammy

    Smoked turkey breast, romaine, tomato & red pepper tuscan spread on whole wheat bread

    Chicken Vodka Pasta

    Penne alla vodka with grilled chicken

    DESSERT

    Berry Peach Cobbler

    Sugarfield Cocktails

    FRESH FINDINGS

    Gin, Sugarfield Lemon Liqueur, Lemon, Honey Lavender Syrup

    MID-CITY MILLIONAIRE

    Bourbon, Sugarfield Strawberry Liqueur, Hibiscus Chili Syrup, Lemon

  • APPETIZER CHOOSE ONE

    TWO TUNA WON TON TACOS

    TWO CRAWFISH ARANCINI BALLS

    TWO ELOTE EMPANADAS

    ENTRÉE CHOOSE ONE

    BIRRIA TORTA WITH MEXICAN FRIES & AU JUS

    JACKFRUIT CHILI RELLENO, PURPLE RICE & BLACK BEANS

    TWO LOBSTER ENCHILADAS WITH MOLE VERDE & GUACAMOLE TOSTADO

    DESSERT CHOOSE ONE

    MEXICAN FLAN

    ACAI SORBET WITH SWEET CREAM

    CHURRO CHOCOLATE BREAD PUDDING

    COCKTAIL OPTIONS

    LOUISIANA MARGARITA

    NOEL BLANCO, SUGARFIELD STRAWBERRY, ROSE, LIME & STRAWBERRY PUREE 15

    BLUE LAGOON

    AVION SILVER, YUU BAAL MEXCAL, LAGOON BAY APERTIF, COINTREAU, LIME 15

    PINK LOTUS

    LA VENENOSA MEZCAL, ST. GERMAIN, PRICKLY PEAR SYRUP, LIME, TOPOCHICO 15

    SELECT BOTTLES OF WINE 25

  • $40 PER PERSON

    APPETIZER

    Garlic Spin Pull Bread

    French pistolette stuffed with garlic spinach cream , drizzled with herb butter

    Blackened City Shrimp

    Blackened shrimp tails paired with house-made red pepper jam and honey goat cheese, garnished with pickled mirlitons

    ENTREE

    Steak Eggs Frites

    Marinated skirt steak, seasoned red potatoes, sunny side-up egg, chimichurri

    Tuscan Turkey Sammy

    Smoked turkey breast, romaine, tomato & red pepper tuscan spread on whole wheat bread

    Chicken Vodka Pasta

    Penne alla vodka with grilled chicken

    DESSERT

    Berry Peach Cobbler

    Sugarfield Cocktails

    FRESH FINDINGS

    Gin, Sugarfield Lemon Liqueur, Lemon, Honey Lavender Syrup

    MID-CITY MILLIONAIRE

    Bourbon, Sugarfield Strawberry Liqueur, Hibiscus Chili Syrup, Lemon

  • Restaurant Week Menu

    Pick 1 from each course per person

    $40 per person. $75 per couple

    1er Repas

    MardiGras Salad

    Haitian Griot(Meaty cracklins)

    Coconut Shrimp atop mango salsa

    2eme Repas

    Signature Lamb Chops

    atop of oven roasted Garlic mashed potatoes+Spinach garnish

    Seafood Paella

    Crawfish, crab meat, andouille sausage in a yellow saffron rice topped with grilled shrimp

    Tender Beef Oxtails

    in a rich wine reduced gravy served with jasmine scented nice OR caribbean rice-n-peas OR Sauteed cabbage
    3eme Repas

    Passionfruit Flan Cheesecake

    Caribbean Pecan Rum Cake
    La Boisson
    Bob Marley Irie. 11
    Vodka Martin $10

    (Blueberry, Mango, Strawberry Pina Colada au tropicale $10

    Old Fashioned. $10

    House Wine. $7

    (Red*White Rose Sangria)

  • APPETIZERS

    PORK BELLY BITES

    3 Honey Goat Crostini, pepper jelly tossed pork belly, onion jam, micro cilantro

    CHICKEN FRIED CRACKLINS

    flash fried chicken and skins, pickled cabbage, creole seasoning

    ENTREE

    FRIED DUCK LEG

    fried duck leg, lima beans, honey butter corn bread

    GORGONZOLA REDFISH

    oven baked red fish, gorgonzola and tomatoes, green bean medley, beurre blanc sauce

    GREEK LAMB T-BONES

    sauteed, spinach and tomato pesto orzo, 2 lamb t-bones, balsamic glaze, basil leaf

    DESSERT

    BANANA FOSTER PUDDING

    with vanilla wafer crumble

    BREAD PUDDING BEIGNET

    deep fried bread pudding, royal icing, fresh berries

    $40 PER PERSON

    BLUE SUEDE SUGARFIELD COCKTAIL

    made with Sugarfield white rum and Meyer lemon with coconut creme, curacao and pineapple $12

  • COURSE ONE:

    Seafood Arancini

    Louisiana Shrimp & Crawfish + Arborio Rice + Fontina Cheese + Fra Diavolo Sauce

    Fried Calamari

    Crispy Calamari + Puttanesca Sauce

    Mushroom Flatbread

    Roasted Garlic Cream + Roasted Exotic Mushrooms + Prosciutto + Fontina Cheese

    COURSE TWO:

    Pasta Priscilla

    Shrimp + Pesto + Tomatoes + Mushrooms + Asparagus + Penne Pasta

    Salmon Isabella

    Pan Roasted Salmon + Brussels Sprouts, Bacon, & Sweet Potato Hash + Sweet Chili & Orange Glaze

    Pork Chop Tuscany

    Grilled Pork Chop + Porcini Mushroom Sauce + Mashed Potatoes + Broccolini

    COURSE THREE:

    Limoncello Flute

    Imported Sicilian Lemon Gelato + Limoncello

    Tiramisu

    Lady Fingers + Espresso & Meyers Rum + Pastry Cream + Whipped Cream + Cocoa Powder

    COCKTAILS:

    Creole Heat

    Sugarfield Bourbon, Local Honey Liqueur, Grapefruit Juice, Fresh Lime, Jalapeno + Tajin

    $15

    Louisiana Watermelon

    J.T. Meleck Vodka, Sugarfield Lemon Liqueur, Watermelon Syrup, Fresh Citrus Mint

    $15

    Southern Alibi

    Sugarfield Bourbon, Local Honey Liqueur, Blackberry Syrup, Fresh Lemon, Angostura Bitters

    $15

  • STARTERS

    PANEER CHILI

    Fried Bite sized cottage cheese cubes, onions, and bell peppers and tossed in our sweet heat chili sauce garnished with green onions

    CHICKEN TIKKA MASALA ARANCINI

    Fusion of Italian and Indian flavors create the perfect take on classic arancini.

    Marinated chicken, rice and cheese in a crispy ball served over butter masala sauce garnished with a yogurt drizzle

    SHRIMP LOLLIPOP

    Crispy outside with seasoned soft juicy shrimp on the inside garnished with cilantro mint chutney

    CURRY CORNER

    SERVED WITH ZAFARANI RICE AND BUTTERY NAAN BREAD

    VEGETABLE JALFREZI

    Veggies and Paneer are cooked in a mild spiced creamy tomato onion sauce

    BEEF VINDALOO

    Goan Spicy Curry is packed with robust flavors and heat

    CHICKEN KORMA

    Spiced Creamy Cashew Curry with masala chicken is the flavorful South Indian staple

    SWEET ENDING

    GULAB JAMUN

    Warmed dough balls soaked in cardamom and saffron syrup served with vanilla ice cream garnished with pistachio and rose petals

    PISTACHIO KULFI

    Traditional Indian ice cream flavored with pistachio and cardamom spice blend

    $45 PER PERSON

  • First Course

    Bacon Wrapped Shrimp

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

    Boudin Balls

    A seasoned blend of pork and rice, deep fried to perfection.  served with house made boudin 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.

    Sid Gautreaux

    Fresh black drum lightly coated in olive oil and Italian breadcrumbs.  Pan-seared and topped with a scampi butter sauce with lump crabmeat and sliced mushrooms.  Served with a stuffed potato and garlic toast

    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

  • COURSE ONE:

    Steamed Mussels

    PEI Mussels + Tomatoes + Kalamata Olives + Garlic Drizzle

    Duck, Goat Cheese, & Mushroom Spring Rolls

    Duck Confit + Chevre + Shiitake Mushroom + Spinach + Ginger Soy Dipping Sauce

    Muffuletta Flatbread

    Proscuitto + Mortadella + Salami + Provolone + Olive Salad + Tomato Sauce

    COURSE TWO:

    Proscuitto Wrapped Redfish

    Redfish + Proscuitto + Creole Tomato & Vidalia Onion Vinaigrette + Green Beans

    Chicken Sandwich

    Fried Sous Vide Chicken Thigh + St. Bruno Bun + Secret Sauce + Homemade Pickles + Red Onions + Fries

    Shrimp Tacos

    Zydeco Shrimp + Cabbage Slaw + Jalapenos + Flour Tortillas

    COURSE THREE:

    Flaming Bananas Foster Pound Cake

    Homemade Pound Cake + Bananas + Flaming Bananas Foster Sauce + Vanilla Ice Cream

    Apple Tartlet

    Sliced Apples + Pastry + Almond Cream

    COCKTAILS:

    Melon ciLOUtro Margarita

    Milagro Tequila, Sugarfield Lemon, Melon Liqueur, Lime + Cilantro + Jalapeno

    $12

    LouBerry

    4 Roses Bourbon Sugarfield Honey, Fresh Lemon, Saffron Simple Syrup Blueberry Puree

    $12

    SoLou Spritz

    Sugarfield Peach, Peach Puree, Aperol, Sparkling Wine

    $12

  • STARTER

    PORK BELLY BLT

    Candied Pork Belly, Sundried Tomato and Kimchi Bread Pudding, Smoked Bleu Cheese, Chili Aioli, Micro Arugula

    GRILLED OCTOPUS

    Purple Cabbage and Coconut Slaw, Jerked Pineapple Salsa

    TUNA CRUDO

    Yellowfin Tuna, Avocado, Aged Balsamic, Olive Oil, Cajun Caviar

    soup and salad

    CHOICE OF ONE

    CRAWFISH AND ASPARGUS SOUP

    Louisiana Crawfish, Asparagus, Creme Fraiche, Micro Green, Cajun Spice

    COMPRESSED WATERMELON SALAD

    Compressed Watermelon, Creole Tomato, Cucumber, Burrata, Jalapeno Vinaigrette, Micro Basil

    FRIED GREEN TOMATO CAPRESE

    Fried Green Tomato, House Made Ricotta, Balsamic Reduction, Basil Oil

    entree

    CHOICE OF ONE

    COFFEE RUBBED FLANK STEAK

    Mexican Street Corn Polenta, Roasted Shishito Pepper, Chimichurri

    SEARED GULF FISH

    Quinoa and Spinach over Hummus, Roasted Cauliflower, Sweet Potato, Turmeric Coconut Broth, Cranberry Relish

    BONE IN PORK CHOP

    Grilled Peach Compote, Truffle Whipped Potato, Kale and Pepper Jelly Salad

    dessert

    a d d $ 9

    TRES LECHES CAKE

    Paired with Chef’s Selection of Sorbet

  • COURSE ONE:

    Seafood Arancini

    Louisiana Shrimp & Crawfish + Arborio Rice + Fontina Cheese + Fra Diavolo Sauce

    Fried Calamari

    Crispy Calamari + Puttanesca Sauce

    Mushroom Flatbread

    Roasted Garlic Cream + Roasted Exotic Mushrooms + Prosciutto + Fontina Cheese

    COURSE TWO:

    Pasta Priscilla

    Shrimp + Pesto + Tomatoes + Mushrooms + Asparagus + Penne Pasta

    Salmon Isabella

    Pan Roasted Salmon + Brussels Sprouts, Bacon, & Sweet Potato Hash + Sweet Chili & Orange Glaze

    Pork Chop Tuscany

    Grilled Pork Chop + Porcini Mushroom Sauce + Mashed Potatoes + Broccolini

    COURSE THREE:

    Limoncello Flute

    Imported Sicilian Lemon Gelato + Limoncello

    Tiramisu

    Lady Fingers + Espresso & Meyers Rum + Pastry Cream + Whipped Cream + Cocoa Powder

    COCKTAILS:

    Creole Heat

    Sugarfield Bourbon, Local Honey Liqueur, Grapefruit Juice, Fresh Lime, Jalapeno + Tajin

    $15

    Louisiana Watermelon

    J.T. Meleck Vodka, Sugarfield Lemon Liqueur, Watermelon Syrup, Fresh Citrus Mint

    $15

    Southern Alibi

    Sugarfield Bourbon, Local Honey Liqueur, Blackberry Syrup, Fresh Lemon, Angostura Bitters

    $15

  • appetizer selection.

    Caprese Salad - gluten free option

    fresh sliced tomatoes, mozzarella cheese, and basil leaves drizzled with olive oil and balsamic glaze and sprinkled with salt and black pepper.

    Arancini

    risotto rice, seasoned and rolled with parmesan cheese around a mozzarella cheese center. Breaded, fried, and covered with marinara.

    Bruschetta

    house made crostinis topped with freshly chopped tomatoes, red onions, and basil leaves and sprinkled with feta cheese crumbles.

    Blue Cheese Wedge Salad - gluten free option iceberg lettuce wedge covered in our creamy blue cheese dressing and sprinkled with bacon bits.

    entree selection.

    Osso Buco with Garlic Mashed Potatoes - gluten free option

    16 oz. Bone-In Pork Osso Buco served with a pork tomato reduction over a bed of our house made garlic mashed potatoes.

    Suggested Wine Pairing: JAX Y3 Russian River Pinot Noir | $18

    Crawfish LaContea

    Delicious lump crawfish tails tosed in a creamy vodka sauce with a cheese filled tortellini pasta.

    Suggested Wine Pairing: Wilson Creek White Cabernet | $15

    Tour of Italy

    One of our most popular dishes: a hearty sampler dish with lasagna, chicken parmigiana, and fettuccine alfredo.

    Suggested Wine Pairing: Venge 'Scout's Honor' Red Blend | $22

    Shrimp Scampi

    Grilled shrimp in a lemon butter garlic sauce tossed with angel hair pasta.

    Suggested Wine Pairing: Frank Family Vineyards Chardonnay | $20

    dessert selection.

    Traditional Italian Tiramisu

    Suggested Cocktail Pairing:

    Irish Cappuccino with Baileys Irish Cream | $12

    Tres Leches with Caramel Sauce

    Suggested Cocktail Pairing:

    Ferrero Rocher Hazelnut Chocolate Cocktail | $12

  • Restaurant Week Menu Summer 2024

    $45/person $15 Wine Pairing Option (½ glasses)Tax and Gratuity not included

    Featured Cocktail: Strawberry Basil Daiquiri $12

    Sugarfield Spirits Rum, Sugarfield Spirits Strawberry Liqueur, Lime, Basil

    Course One

    Wine Pairing with Azimut Cava Brut

    Nature Spring Salad

    Mixed Greens, Grape Tomato, Pickled Banana Peppers, Olive Tapenade, Cotija Cheese, Sherry Vinaigretteor

    Garlic Shrimp

    Gulf Shrimp, Garlic, Sherry, Toastor

    Piquillo Peppers

    Manchego Stuffed Peppers, Rosemary Infused Honey, Crostinis

    Course Two

    Gulf Fish

    Blackened Gulf Fish, Potatoes, Grilled Asparagus, Salsa Verde

    Recommended wine pairing with Morgadio Albarinoor

    Filet

    6oz Filet, Polenta, Mushrooms, Red Eye Gravy

    Recommended wine pairing with Pares Balta ‘Mas Petit’Garnacha/Cabernet Sauvignon Blend

    Course Three

    Manchego Cheesecake

    Whipped Manchego Cheesecake, Blueberry Poblano Jam, Graham Cracker Crumble

    Recommended wine pairing with Pineau des Charentes Blancor

    Rum Bread Pudding

    Dulce de Leche, Chantilly, Berries

    Recommended wine pairing with Barbadillo Pedro Xim

  • $45 Per Diner 

    Available Tuesday through Saturday 4PM-9PM

    Dine In Only - No Substitutes 

    Appetizer (choose one)

    -Black Eyed Pea & Duck Confit Soup

    with Louisiana Rice

    -Blueberry Salad

    Spring Mix Greens, Blueberry, Toasted Almond & Gorgonzola in White Balsamic Vinaigrette 

    -Crispy Pork Belly 

    Spicy Dr. Pepper Glaze with Green Apple Slaw 

    Entrée (choose one)

    -Wagyu Au Poivre 

    6 Ounce Flat Iron with Whipped Yukon Golds, Roasted Asparagus & Cognac Cream 

    -Fried Pork Chop

    with Peach Pepper Jelly Glaze, White Bean Purée & Braised Collards

    -Trout Amandine 

    Speckled Trout, Sautéed Green Beans, Toasted Almonds & Meunière Butter

    (Add Sautéed Lump Crab +$14)

    Dessert (choose one)

    -Coffee & Donuts

    Coffee Custard with Housemade Donut

    -Peaches & Cream Bread Pudding

    Bourbon Sauce & Sweetened Condensed Milk

    -Fruity Pebble Cheesecake

  • SMALL PLATE

    TUNA SUSHIMI TACO OR

    CHICKEN KARAAGE W/ SPICY AIOLI

    ENTREE

    CRISPY PORK KATSU, SAVORY JAPANESE CURRY BASMATI RICE WITH CARROTS AND POTATOES OR

    MISO GLAZED SALMON

    BASMATI RICE, WOKKED GREEN BEANS

    DESSERT

    SALTED CARAMEL CHEESECAKE

    CHOCOLATE LAVA CAKE GF

    $45 PER PERSON, $80 PER COUPLE

    AVAILABLE ONLY FOR DINNER

  • Bistro $45

     

    Starters

    Petite Caesar

    Petite Blue Cheese Chips

    Shrimp Remoulade Toast

     

    Main Course

    Brie & Fig Chicken Paillard

    Flattened grilled chicken breast filled with brie, fig jam glaze, roasted potatoes, green beans

     

    Shrimp Provence

    Sauteed shrimp, red pistou sauce, cavatappi pasta, herb de Provence parmesan crumble, asparagus

     

    Steak au Poivre

    Peppercorn crusted flat iron, creamy cognac sauce, roasted potatoes, asparagus

     

    Dessert

    Blueberry Lemon Bread Pudding

    Heavenly Chocolate

  • Bistro $45

     

    Starters

    Petite Caesar

    Petite Blue Cheese Chips

    Shrimp Remoulade Toast

     

    Main Course

    Brie & Fig Chicken Paillard

    Flattened grilled chicken breast filled with brie, fig jam glaze, roasted potatoes, green beans

     

    Shrimp Provence

    Sauteed shrimp, red pistou sauce, cavatappi pasta, herb de Provence parmesan crumble, asparagus

     

    Steak au Poivre

    Peppercorn crusted flat iron, creamy cognac sauce, roasted potatoes, asparagus

     

    Dessert

    Blueberry Lemon Bread Pudding

    Heavenly Chocolate

  • STARTER

    Summer Salad

    Mixed Greens, Fresh Raspberries & Blueberries, Toasted Pecans, Crumbled Feta, Lemon Zest, Raspberry Vinaigrette

    Caesar Salad

    Crisp Romaine Hearts, Shaved Parmesan, Roasted Garlic Croutons, Bin 77 Caesar Dressing, Crispy Capers

    Paired with: Ameztoi Rubentis Rosato, Getariako Txakolina, Spain

    BOILED SHRIMP CEVICHE

    Boiled Gulf Shrimp, Ají, Red Onion, Poblano, Fresh Avocado, Chili Powder, Wonton Chips

    Paired with: Stout Vineyards “Granny Rae’s” Sauvignon Blanc, Napa Valley, California

    MAIN

    Peach & Poblano Glazed Duck

    Alabama Peach & Poblano Glazed Duck Leg, Blistered Heirloom Tomato, Asparagus Tips, Roasted Baby Potatoes

    Paired with: Val Des Rois White Blend, Côtes du Rhône, France

    Crusted Red Snapper

    Onion & Macadamia Crusted Red Snapper, Shaved Parmesan, Wilted Swiss Chard, Bacon Lardons

    Paired with: Azimut Cava Rosato, Catalonia, Spain

    FINISH

    Bin 77 Bread Pudding

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

    Alabama Peach Cobbler

    Sugarfield Strawberry Liqueur & Bourbon Caramel, Alabama Peaches, Vanilla Bean Ice cream

    Paired with: Château La Rame Late Harvest, Saint-Croix-du-Mont, France

  • APPETIZIER

    ASPARAGUS BRIE SOUP

    crabmeat bacon garnish

    WATERMELON SALAD Watermelon, feta, basil, mint, shaved cucumber,

    honey-lime vinaigrette

    FRIED CALAMARI

    Tomato-aleppo sugo, parmesan cheese, torn basil

    MAIN

    PRIME SIRLOIN

    Rosemary roasted potatoes, sauce verte, piperade

    SESAME DUSTED SALMON coconut scallion rice, pickled cucumber and herb salad,

    ginger lime beurre blanc

    BRAISED PORK CHEEKS

    bacon cheddar grits, wilted spinach, pickled red onion, pork glacé

    DESSERT

    TIRAMISU OR YUZU CHEESECAKE

    $50 PER PERSON

    HERA SUGARFIELD COCKTAIL

    SUGARFIELD VODKA, BLUEBERRY, IPA SYRUP, FASSIONOLA, COCONUT MILK $12

  • $50 PER PERSON

    APPETIZER

    SEAFOOD ARANCINI

    Gulf Shrimp and crab risotto, white remoulade, fresh green onions

    SPINACH FLATBREAD

    Rockefeller spinach base, shredded mozzarella, crawfish tails, roasted red peppers

    SEARED HALLOUMI

    Tomato jam, pepper jelly, pickled sweet peppers, candied pecans

    ENTREE

    SHORT RIB RIGATONI

    mushroom sauce, shaved parmesan, crushed red pepper flakes, herb gremolata

    AIRLINE CHICKEN BREAST

    Oven roasted airline chicken breast, smothered potatoes, charred broccolini, white wine tarragon jus

    SHRIMP & GRITS

    Pan seared gulf shrimp, jambalaya grit cake, tasso gravy, tomato jam, pickled peppers

    DESSERT

    PECAN BUTTER PIE

    Shortbread crust, pecan butter filling, praline sauce, chocolate whipped cream

    SNICKERDOODLE BLONDIE

    Classic Blondie rolled in cinnamon sugar, white chocolate sauce, whipped cream

    COCKTAILS/WINE

    DEEP “ROOTED” ISSUE

    SUGARFIELD GIN, combier rose, hibiscus tea, lemon juice, simple syrup & ginger beer

    ANT MOORE SAUVIGNON BLANC WINE by Neat Wines

    Glass $13 | Bottle $42

  • Course One

    SENSATION SALAD

    iceberg lettuce, baby heirloom tomatoes, romano cheese with lemon vinaigrette

    GUMBO CUP

    charcoal roasted chicken, smoked hot sausage file’ & aromatic rice

    Course Two

    SASSAFRAS BRAISED SHORT RIB

    goat cheese mashed potatoes, sassafras jus charred green onion relish

    SOUS VIDE PORK TENDERLOIN

    Louisiana dirty rice, red bean puree, charred scallions, pickled peppers, Steen’s Cane Syrup gastrique

    RAINBOW TROUT

    zucchini fritters and pickled mango

    RAINBOW TROUT

    Course Three

    GOAT CHEESE CHEESECAKE

    CREME BRULEE

    Cocktail Feature

    LIMONCELLO SPRITZ

  • STARTERS

    Baked Brie en Croute

    Brie Cheese, Puff Pastry, Raspberry Jam

    Wild Mushroom & Truffle Arancini

    Wild Mushrooms, Black Truffle Oil, Parmesan-Herb Risotto, Panko Breading,

    Pesto Blackened Lump Crabcake

    Crabmeat, Trinity, Panko, Remoulade, Mixed Greens

    ENTRÉES

    Roasted Pork Belly

    Sweet Chile Glaze, Thai Green Beans, Garlic-Parmesan Gnocchi

    Angus NY Strip

    Garlic-Parmesan Gnocchi, Sautéed Green Beans, Chimichurri

    Fresh Gulf Fish Rockefeller

    Creamed Spinach & Artichoke, Parmesan Artichoke Heart, Roasted Heirloom Potatoes

    DESSERTS

    Macarons

    Assorted French Macaron Cookies

    Glazed Donut Bread Pudding

    Glazed Donuts, Rich Egg Custard, Sweet Glaze

    $50 PER PERSON

  • App: 

    • Creamy Spinach Artichoke Dip-Pernod Flavored 

    • Escargot with Garlic Butter Red Wine Reduction

    Entree:

    • Grilled Redfish Creole with Creamy Crawfish Etouffee`

    • Blackened Chicken Breast with Fresh Herbed Mushrooms

    • Filet Mignon with a Blue Cheese Red Wine Demi-Glaze

    Desserts:

    • Tiramisu-Irish Cream Sauce

    • Honey Citrus Cheesecake


  • Starters choice of

    FLEMING’S SALAD** walnuts, tomatoes, dried cranberries, red onion, lemon balsamic vinaigrette glaze

    CAESAR SALAD hearts of romaine, parmesan, fried capers, crispy prosciutto

     

    Entrée choice of

    DOUBLE BREAST OF CHICKEN all-natural, roasted, white wine, mushroom, leek & thyme sauce

    BARBECUE SCOTTISH SALMON FILLET*mushrooms, barbecue glaze

    PETITE FILET MIGNON*, 8 OZ served with optional signature butters: béarnaise, smoked chili, herbed   horseradish

    SUBSTITUTE CERTIFIED ANGUS BEEF RIBEYE* 14 OZ | +4

    SUBSTITUTE MAIN FILET MIGNON* 11 OZ | +6

     

    Over the Top optional additions

    DIABLO SHRIMP spicy barbecue butter sauce | +18

    JUMBO LUMP CRABMEAT oscar style with béarnaise sauce | +17

    TRUFFLE-POACHED LOBSTER béarnaise sauce with caviar | +21

     

    Dessert choice of

    NEW YORK CHEESECAKE classic preparation with seasonal fruit garnish

    CHOCOLATE GOOEY BUTTER CAKE honeycomb brittle, chocolate sauce & caramel

     

     

    *Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients

    **Item contains or may contain nuts

    All while supplies last

     

  • STARTER

    CHICKEN EGG ROLL

    CHICKEN PHILLY CHEESESTEAK EGGROLL, SRIRACHA ATOLI, DICED JALAPEÑO, CHICKEN GRAVY DIPPING SAUCE

    CAJUN ARANCINI

    TWO BATTERED AND FRIED LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA BALLS SERVED WITH HOUSE MADE RAVIGOTE SAUCE

    ENTREE

    SEARED MAHI-MAHI

    80Z MAHI-MAHI, GRILLED SHRIMP, BRAISED SPINACH, BLISTERED CHERRY TOMATOES, CRUMBLED GOAT CHEESE RISOTTO, CITRUS VINAIGRETTE AND TORCHED

    ROSEMARY DUCK LOUISIANE

    DUCK BREAST SEARED TO MEDIUM, SMOKED GOUDA STONE GROUND GRITS, PEPPER JACK CREAM SPINACH, PORT CHERRY REDUCTION

    STROUBES FILET

    60Z CENTER CUT FILET, GRILLED SHRIMP SKEWER, LUMP CRAB SHERRY CREAM SAUCE AND GRILLED ASPARAGUS

    DESSERT

    WHITE CHOCOLATE BREAD PUDDING

    COCKTAILS

    BUFFALO GOLD RUSH +$12

    RUM OLD FASHIONED +$15

    STRAWBERRY MOJITO +$12

  • APPETIZERS

    Smoked Sausage Board

    with house pickled vegetables, cheese, and whole grain mustard

    Chorizo Queso Fondito

    Mexican Chorizo, Roasted Poblano Peppers, and Oaxaca Cheese

    Grass-Fed Beef Tartare

    with Capers, Farm Fresh Egg Yolk, Onions, and St.Bruno Toast

    ENTREE

    Pork Coppa Steak

    With a Honey Bourbon Glaze, Boudin Dirty Rice, and a Pear Relish

    Wagyu Denver Steak

    With Chili Compound Butter, Fermented Frites, and Lime aioli

    DESSERT

    Lemon Posset

    German Chocolate Pie

    Suggested Wine Pairings

    Pork: Ann Amie, Rose, Oregon $11/$40

    Beef: Architect, Cabernet Sauvignon, Sanoma $14/$54

  • First Course (choose one)

    Cream of Mushroom Soup

    A cup of Chef Brian's signature creamy mushroom soup

    Sensation Salad

    Mixed greens, cherry tomatoes and cucumbers tossed in Sensation dressing

    Second Course (choose one)

    1.5 lb. Boneless Ribeye

    21-day aged and hand cut - served with garlic mashed potatoes and smothered greens

    Glazed Pork Chop

    14 oz. pan-roasted bone in pork chop with Sugarfield Spirits peach glaze, served with sweet potato mash and crispy Brussels sprouts

    Braised Short Rib

    Fork tender, braised short rib served with sweet potato mash and smothered greens

    Dessert

    Rotating nightly options

    Price

    $60 per person, available during dinner service only.

  • course one:

    Fried Pickled Okra served with homemade ranch

    course two:

    Grilled Red Snapper served with coconut lime rice, pineapple salsa, and fried plantains

    course three:

    Peach Basil Cobbler served with vanilla ice cream

  • STARTER

    LOBSTER BISQUE

    crème fraîche, butter poached lobster

    AVOCADO GAZPACHO

    cucumber brunoise, crème fraîche, cayenne oil

    VEGETARIAN CORN RIBS

    vegetarian corn ribs, southwest spiced, southern maids feta, lime, chipotle ranch

    APPETIZERS

    CRISPY BRUSSEL SPROUTS

    goat cheese whip, creole cane glaze, candied pecans

    SHRIMP AND ZUCCHINI PIROGUES

    southwest spiced, southern maids feta, lime, chipotle ranch

    WOOD FIRED PICANHA BEEF SKEWERS

    green tomato chimichurri, elote spears, tortilla crunch, chorizo essence

    ENTREE

    JAMAICAN JERK SNAPPER

    grilled pineapple, black-eyed pea succotash, smoked corn puree

    BROWN BUTTER DRUM

    crawfish and garlic emulsion, herbs de Beausoleil, mashed potato, preserved lemon

    CONFIT DUCK

    pommes puree, diced apple, tricolor carrots

    HOUSE BUTTERMILK FRIED CHICKEN

    3 pieces of house marinated chicken deep fried in our signature buttermilk batter, triple garlic mashed potatoes, southern white gravy

    $65 PER PERSON

    STORMY SPICE SUGARFIELD COCKTAIL

    Sugarfield Spiced Rum, Italicus Bergamot, Cranberry, Lime, Ginger Beer $15

    ANT MOORE SAUVIGNON BLANC

    Glass $10 | Bottle $40

  • COURSE ONE:

    Curry Leaf Cured Yellow Fin Tuna

    Chilled Melon Soup, Shiso, Chili Garlic Crack, Pickled Melon

    Crispy Filet Tips

    Pickled Shallot, Creole Honey Mustard

    COURSE TWO:

    French Onion Soup

    Beef Broth, Caramelized Onions, Crouton, Gruyere

    Arugula & Watermelon Salad

    Ginger & Peanut Vinaigrette Compressed Watermelon, Pickled Shallots, Candied Peanuts, Feta Cheese

    COURSE THREE:

    Pan Seared Gulf Fish

    Harissa & Coconut Milk Braised Mussels, St. Bruno’s Country Loaf

    Cast Iron Duck Breast

    Pommes Rosette, Summer Squash, Blackberry Glacé

    Grilled Dry Aged Pork Chop

    Creamy Braised Collard Greens, Cane Syrup Gastrique

  • APPETIZER

    CHEESESTEAK EGGROLL

    Filet Mignon, Sweet & Spicy Chili Sauce, Honey Mustard

    SOUP & SALADS CHOOSE ONE

    CAESAR SALAD

    Heart of Romaine, Shaved Parmesan, Toasted Croutons, Creamy Caesar Dressing

    ICEBURG LETTUCE WEDGE

    Gf-Vine-Ripened Tomatoes, Blue Cheese Crumbles, Blue Cheese Dressing

    MARKET FRESH GREENS

    Gf-Cherry Tomatoes, Radish, Shaved Gruyère Cheese, Shallot-Dijon Vinaigrette

    SHRIMP &LOBSTER BISQUE

    Shrimp, Lobster, Sherry, Cream

    ENTRÉES CHOOSE ONE

    FILET MIGNON*Gf

    8oz Garlic Mashed Potatoes, Bordelaise

    BROILED SALMON*Gf

    Lemon Beurre Blanc, Asparagus

    PRIME NEW YORK STRIP*Gf

    12oz Garlic Mashed Potatoes, Bourbon Peppercorn Sauce

    RIBEYE*Gf

    16ozGarlic Mashed Potatoes, Bourbon Peppercorn Sauce

    HERB BRICK CHICKEN-Gf

    Garlic Mashed Potatoes, Sliced Cherry Peppers, Balsamic Cippolini Onions

    ENHANCE YOUR STEAK

    GARLIC SHRIMP-Gf-$13

    OSCAR STYLE

    Jumbo Lump Crab, Asparagus & Béarnaise $18

    BACON & BLUE CHEESE TOPPING-Gf-$13

    DESSERTS CHOOSE ONE

    NEW YORK STYLE CHEESECAKE

    Graham Cracker Crust, Fresh Strawberries

    KEY LIME PIE

    Graham Cracker Crust, Raspberry Purée

    BANANAS FOSTER BREAD PUDDING

    Caramel Sauce & Vanilla Bean Ice Cream

    FEATURED BEVERAGES

    THE KNOCKOUT MARTINI-$15

    SMOKED ROSEMARY& ORANGE OLD FASHIONED$15

  • RESTAURANT WEEK DINNER FOR TWO

    Charbroiled Oysters

    Duck Tacos

    Crabmeat Grilled Cheese

    with Truffle Sauce

    Chopped Salad

    Boneless Short Rib

    With mashed potatoes and sautéed spinach

    I-Scream Fireball

  • First Course

    Pizza Egg Rolls

    house marinara

    Sweet and spicy shrimp

    asian slaw and peanut sauce

    Red Beans & Rice Balls

    horseradish mustard sauce

    ENTREES

    Port wine Tournedo

     4oz filet mignon, roasted root vegetables, port wine demi

    Shrimp Gyro

    sauteed shrimp

    Chicken Sizzle Platter

    grilled chicken breast, sauteed vegetables, stuffed potato

     Dessert:

    Praline bread pudding

    Hot Giant Pretzel with Chocolate & Strawberry sauces