Seasonal Menu

  Bayou Scotch Eggs – Classic deviled eggs wrapped in Boudin sausage, fried and topped with a Cajun cream sauce. Redfish St. Charles – Pine nut crusted fillet of blackened redfish set over a rich saffron and sage brown butter cream sauce.  Complemented by shiitake mushroom and leak rice medley and garnished with dressed microgreens. […]

    Eggplant Napoleon – A Harry’s favorite! Panko-crusted eggplant stacked with layers of crab meat and topped with our parmesan basil cream sauce. Filet & Shrimp Bordelaise – Tender filet mignon medallions and grilled jumbo shrimp served over a decadent red wine demi-glace. Served with steamed asparagus, roasted baby potatoes and sautéed oyster mushrooms. […]

  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 […]