Louisiana Style Shrimp – Large shrimp sautéed in a pan sauce of garlic, butter, Worcestershire, lemon, and herbs. Served with authentic Leidenheimer bread for dipping.
Shrimp & Crab Remoulade Salad – Poached shrimp and lump crab tossed in Harry’s remoulade sauce. Served over a lettuce blend tossed in a zesty vinaigrette with crispy bacon, slivered red onion, and grape tomatoes. Finished with feta cheese and fried green tomato wedges
Cajun Redfish & Crawfish Risotto – Blackened fillet of Redfish served over creamy risotto with sautéed crawfish tails, shiitake mushrooms, and asparagus. Complimented with a red bell pepper sauce.
Shrimp & Pork “Surf-n-Turf” – Medallions of pork tenderloin and large grilled shrimp paired with a cauliflower and parsnip puree, steamed baby broccoli and balsamic lemon cream sauce.
Sorbet, Berries & Cream – Häagen-Dazs raspberry sorbet, Grand Marnier-soaked berries, whipped cream, and caramelized sugar crunch.
Rum Bees Knees – Bacardi Añejo Quatro aged rum, fresh lemon juice, house honey syrup and a hit of orange. Garnished with a sage leaf.