RESTAURANTS PARTICIPATING IN JAN RESTAURANT WEEK

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

To celebrate Restaurant Week we are having Mar-Tini Tuesday & ½ Price bottle Wine on Wednesday

Appetizers – choose 1

Cream of Crab, Brie & Asparagus Soup

Ceasar Salad topped with Croutons & Fresh Shaved Parmesan Cheese

Sensation Salad w/Parmesan

Romano & Blue Cheese topped w/ Sunflower Seeds & Purple Onions

Bacon Wrapped Shrimp in a Praline Mustard Glaze

Seafood Broiled Stuffed Mushrooms in a Garlic Scampi Butter Sauce

Coconut Shrimp served with our Marianne Yogurt Dipping Sauce

Entrée’s - choose 1

Fried Seafood Platter – Stuffed Shrimp, Oysters, Shrimp, Catfish, Crab Claws served with a Stuffed Potato.

Grilled Redfish topped with Jumbo Lump Crabmeat w/ Lemon Butter Basil Sauce served with Asparagus.

Pecan Crusted Pork Tenderloin topped with a Praline Mustard Glaze served with a Stuffed Potato.

Grilled Catfish Acadian topped w/ Crawfish Etouffee over a bed of rice served w a Vegetable Medley.

Two Grilled Filet Kabobs with Mushrooms, Bell Pepper, Onion a Tomatoes served with a Baked Potato

Dessert – choose 1

Bailey’s Irish Cream Bread Pudding topped with a Pecan Chocolate Rum Sauce

Shaved White Chocolate Raspberry Cheesecake

Lemon Ice Box Pie

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

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

Bistro Byronz $45

Starters

Petite Caesar

Petite Blue Cheese Chips

Mac & Fromage Croquettes

Main Course

Brie & Fig Chicken Paillard

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

Pasta Jumberlie

Sausage, chicken, tasso, bell pepper, blush sauce, pasta

Steak au Poivre

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

Dessert

King Cake Bread Pudding 

Heavenly Chocolat

Appetizer choices:

Lump Crab Cake-

Louisiana lump crab cake baked in butter and served with creollaise

4 Bacon Wrapped Shrimp-

Cream cheese, jalapeños and apple glaze

Cup Seafood Chowder-

Crab, shrimp, corn and potatoes in a cream base

Entree choices:

Crab Champagne-

Broiled Mahi Mahi set on a bed of angel hair pasta and topped with jumbo lump crabmeat sautéed in a champagne butter sauce. Served with salad or coleslaw and garlic bread.

Shrimp 7 Ways-

Fried shrimp, shrimp stuffed bell pepper, mike special, shrimp cocktail, shrimp salad, fried stuffed shrimp, seafood gumbo

Tuna Burnside-

Spinach, candied pecans, red onions, tomato and bleu cheese crumbles tossed in our house-made pepperjelly vinaigrette served with blackened tuna.

Dessert choices:

White chocolate bread pudding- New Orleans French bread baked in white chocolate custard and topped with white chocolate sauce.

Lemonade Pie- A mixture of house made lemonade and whipped cream frozen in a graham cracker crust.

$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 

Appetizer choices:

Lump Crab Cake-

Louisiana lump crab cake baked in butter and served with creollaise

4 Bacon Wrapped Shrimp-

Cream cheese, jalapeños and apple glaze

Cup Seafood Chowder-

Crab, shrimp, corn and potatoes in a cream base

Entree choices:

Crab Champagne-

Broiled Mahi Mahi set on a bed of angel hair pasta and topped with jumbo lump crabmeat sautéed in a champagne butter sauce. Served with salad or coleslaw and garlic bread.

Shrimp 7 Ways-

Fried shrimp, shrimp stuffed bell pepper, mike special, shrimp cocktail, shrimp salad, fried stuffed shrimp, seafood gumbo

Tuna Burnside-

Spinach, candied pecans, red onions, tomato and bleu cheese crumbles tossed in our house-made pepperjelly vinaigrette served with blackened tuna.

Dessert choices:

White chocolate bread pudding- New Orleans French bread baked in white chocolate custard and topped with white chocolate sauce.

Lemonade Pie- A mixture of house made lemonade and whipped cream frozen in a graham cracker crust.

First Course

Beet ceviche

Vinaigrete-marinated boots layered w/palm hearts & Avocado

Tabasco cauliflower poppers

garbanzo flour breaded, air-fried, doused in buffalo sauce, sprinkled with cashew Parmesan

*option to sub w/house made ranch

Entree

GF +2

Lentil Loaf

Baked lentil loaf w/maple ketchup dressing, sweet potato mash, cranberry sauce

Slider Trio (mix of 3)

~ Buffalo maitake

Air-fried maitake mushroom buffalo tempura w/cashew blue cheese on a pretzel bun.

~ BBQ jackfruit

Housemade barbeque sauce w/pulled jackfruit on a pretzel bun.

~ Beet burger

Most popular Beet patty with coleslaw and Russian dressing on a pretzel bun.

Oyster mushroom po-boy

Air-fried, ossed in almond flour, baja seasoning, served on New Orleans po-boy bread w/frisee lettuce, tomato, pickles, horseradish sauce.

Dessert

Caramel Cheesecake

Graham cracker crust, cashew cream cheese, coconut milk caramel

Breakfast-$15

BEVERAGE - CHOICE OF ONE

Community Coffee, Soft Drink, Iced Tea (free refills)

Orange Juice or Milk (one per order)

APPETIZER

CHOICE OF ONE

Beignet Bites

Mexican Supreme Hashbrowns

Sweet Potato Beignets

BREAKFAST ENTREES

CHOICE OF ONE

The Traditional

Two Eggs, (Choice of one) Bacon, Patty Sausage or Ham, with Grits or Hashbrowns and a Homemade Buttermilk Biscuit

The Sweet Treat

Two eggs, bacon or patty sausage with your choice of one: buttermilk short stack pancakes, classic French toast or homemade biscuit stuffed with Cream Cheese and Strawberries or BlueberriesCream Cheese and Strawberries or Blueberries

Three Egg Omelet

Western: Tomatoes, Onions, Bell Peppers, Green Onions, Hickory Ham & Cheddar Cheese

Or

The Cajun French: Boudin Sausage mixed in with Green Onions and Cheddar Cheese

Omelets come with Cheddar Grits and a Biscuit

LUNCH-$18

Restaurant Week Lunch Celebration $18 PP

BEVERAGE CHOICE OF ONE

Community Coffee, Soft Drink, Iced Tea (free refills)

APPETIZER

CHOICE OF ONE

Cajun Boudin Balls, Fried Pickles, Onion Rings

MAIN SELECTION

CHOICE OF ONE

Daily Lunch Feature (w/two sides)

Selection of the daily-feature offered on the day-you dine

Monday: Smothered Pork Chops Tuesday: Chicken & Dumplings

Wednesday: Smohered Beef Tips Thursday: Fried Chicken & Jambalaya

Friday: Fried Catfish La Louisiane Saturday: Southwestern Chicken

Sunday: Pecan Smoked Chicken w/Cornbread Dressing

Or

Philly Steak Poboy (Half)

with French Fries

Classic Club Sandwich with

French Fries

DESSERT

CHOICE OF ONE

Southern Pecan Pie or Lemon Icebox Pie

Blackberry Cobbler

Bread Pudding

Breakfast-$15

BEVERAGE - CHOICE OF ONE

Community Coffee, Soft Drink, Iced Tea (free refills)

Orange Juice or Milk (one per order)

APPETIZER

CHOICE OF ONE

Beignet Bites

Mexican Supreme Hashbrowns

Sweet Potato Beignets

BREAKFAST ENTREES

CHOICE OF ONE

The Traditional

Two Eggs, (Choice of one) Bacon, Patty Sausage or Ham, with Grits or Hashbrowns and a Homemade Buttermilk Biscuit

The Sweet Treat

Two eggs, bacon or patty sausage with your choice of one: buttermilk short stack pancakes, classic French toast or homemade biscuit stuffed with Cream Cheese and Strawberries or BlueberriesCream Cheese and Strawberries or Blueberries

Three Egg Omelet

Western: Tomatoes, Onions, Bell Peppers, Green Onions, Hickory Ham & Cheddar Cheese

Or

The Cajun French: Boudin Sausage mixed in with Green Onions and Cheddar Cheese

Omelets come with Cheddar Grits and a Biscuit

LUNCH-$18

Restaurant Week Lunch Celebration $18 PP

BEVERAGE CHOICE OF ONE

Community Coffee, Soft Drink, Iced Tea (free refills)

APPETIZER

CHOICE OF ONE

Cajun Boudin Balls, Fried Pickles, Onion Rings

MAIN SELECTION

CHOICE OF ONE

Daily Lunch Feature (w/two sides)

Selection of the daily-feature offered on the day-you dine

Monday: Smothered Pork Chops Tuesday: Chicken & Dumplings

Wednesday: Smohered Beef Tips Thursday: Fried Chicken & Jambalaya

Friday: Fried Catfish La Louisiane Saturday: Southwestern Chicken

Sunday: Pecan Smoked Chicken w/Cornbread Dressing

Or

Philly Steak Poboy (Half)

with French Fries

Classic Club Sandwich with

French Fries

DESSERT

CHOICE OF ONE

Southern Pecan Pie or Lemon Icebox Pie

Blackberry Cobbler

Bread Pudding

Restaurant Week Dinner $35PP

BEVERAGE

CHOICE OF ONE

Community Coffee, Soft Drink, Iced Tea (free refills)

{Cocktails, Beer & Wine excluded}

APPETIZER

CHOICE OF ONE

Cajun Boudin Balls

Char-Broiled Oysters (3)

Onion Rings

MAIN

SELECTION

CHOICE OF ONE

Cajun Boiled Shrimp

Half Pound of Boiled Shrimp with Coin Cut Sausage, Potatoes and Corn

Frank's Gourmet Burger & French Fries

9 oz Beef Patty with American, Cheddar and Swiss Cheeses, topped with Hickory Smoked Bacon, Mayo, Lettuce & Tomatoes

Old Town Oak Grove

Blackened Chicken Breast atop a creamy, parmesano reggiano base with Sun-dried tomatoes, herbs and spices tossed in Bow Tie Pasta

Blackened Red fish

Filet of Red fish, blackened & topped with our Lemon Caper Burr Blanc & Served with Sauteed Vegetables

New Orleans Muffuletta Half & French Fries

Classic Muffuletta bread baked fresh from New Orleans, grilled with Ham, Genoa Salami, Swiss Cheese & Olive Mix

DESSERT

CHOICE OF ONE

Jack Daniels Bread Pudding

Salted Caramel Pretzel Brownie

Apple Pie a-la-mode