Private Events

Lunch

For Starters

  | CRAWFISH BEIGNETS | 10

LOUISIANA CRAWFISH TAILS BLENDED WITH CHEESES & BACON MIRE POIX, AND A SPICY CREOLE MUSTARD AIOLI – GARNISHED WITH FRIED DILL PICKLES

| BACON WRAPPED SHRIMP | 10

 IN A SWEET GARLIC & HONEY SAUCE

| ALLIGATOR DIJON | 8

MARINATED, DEEP FRIED ALLIGATOR TENDERLOIN

SERVED WITH DIJON MUSTARD AIOLI & FRIED PICKLES

 

 

| ROASTED CORN & CRAB BISQUE |

ROASTED SWEET CORN & LUMP CRAB IN A RICH CREAMY BISQUE

| TURTLE SOUP | 7

CLASSIC NEW ORLEANS INSPIRED SOUP WITH

EGG & SHERRY ACCOMPANIMENT

| SEAFOOD GUMBO | 9

LOUISIANA CRAB, SHRIMP, AND CRAWFISH

 | SMOKED TURKEY & ANDOUILLE GUMBO | 7

IN-HOUSE PECAN WOOD SMOKED TURKEY AND

ANDOUILLE SAUSAGE

 

Soups and Gumbos

Fresh Salads

| CAFÉ HOUSE | 9 A MIXTURE OF BABY GREENS DRIZZLED WITH RASPBERRY VINAIGRETTE, CRUMBLED BLUE CHEESE & CANDIED LOUISIANA PECANS | WEDGE SALAD | 8 CRISPY PROSCIUTTO, SUN DRIED TOMATO, RED ONION, AND WALNUTS WITH GORGONZOLA DRESSING

Lunch Entrées

|PAN-SEARED RAINBOW TROUT | 14

 BUTTERNUT SQUASH HASH, GRILLED SHRIMP,

WHITE WINE CREAM

 

| STEAK FRITES | 14

MARINATED SLICED HANGER STEAK, HAND-CUT SHOE STRING YUKON GOLD POTATOES,

SALAD OF BABY ARUGULA WITH PARMESAN, LEMON, OLIVE OIL,

AND BALSAMIC REDUCTION

 

| DEEP SOUTH PORK CHOP | 14

FRIED PORK CHOP WITH BRABANT MASHED POTATOES, WHITE GRAVY WITH SAUSAGE,

AND HONEY BRAISED COLLARD GREENS

 

| OYSTERS HERBSAINT| 14

CRISPY OYSTERS, HERBSAINT CREAM, SAUTÉED SPINACH, PROSCUITTO, PARMESAN,

SERVED OVER FETTUCINE

 

| BRONZED SHRIMP & MONTRACHET SALAD | 15

BRONZED SHRIMP, MONTRACHET GOAT CHEESE, ARTICHOKE HEARTS, RED ONIONS, RED BELL PEPPERS, AND A RASPBERRY  VINAIGRETTE

 

|FRIED CRAWFISH SALAD| 14

FRIED LOUISIANA CRAWFISH, ANDOUILLE VINAIGRETTE, SEASONAL FRUIT,

OVER MIXED GREENS

 

|BABY BUCO| 14

MINI OSSO BUCO SHANKS, SWEET POTATO ANDOUILLE HASH, ASPARAGUS,

BLACKBERRY VEAL DEMI-GLACE

 

|CHICKEN MADEIRA| 13

PAN-SEARED CHICKEN BREAST, MUSHROOM AND MADEIRA CREAM,

ROSEMARY BRABANT POTATOES, GRILLED ASPARAGUS