Creamy Spinach Shrimp Dip – Sautéed shrimp and fresh spinach tossed in a rich parmesan cream sauce. Garnished with roasted red bell peppers and served with toasted crostini.
Blackened Tuna Salad – Yellowfin tuna seared rare and served over a bed of kale and chopped romaine. Lightly tossed in a sesame lime dressing with shaved peppers, carrots, scallions, cabbage, and cilantro. Finished with fried okra and a southern peanut drizzle.
Grand Isle Barramundi – A mild, light, flaky fish served blackened over our NOLA rice with a rich beurre blanc sauce and refreshing mango pineapple salsa.
Shrimp & Scallop Evangeline – Shrimp and scallops sautéed with garlic, grape tomatoes and fresh basil. Tossed with linguine and a sun-dried tomato scampi sauce then finished with crumbled goat cheese.
Chocolate Ganache Cake – Three tiers layered with chocolate icing and fudge. Finished with a vanilla bean whiskey butter sauce, whip cream and fresh strawberries.
Available June 1 – July 31