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Restaurant Details

The menu includes classic and contemporary Creole dishes. Louisiana crabmeat au gratin is a casserole of crabmeat in Mornay sauce topped with Parmesan and is served with asparagus and tasso hollandaise. Duck leg confit is served with Madeira reduction, andouille butter beans and fried onions. Reservations recommended. Dinner and brunch daily. Credit cards. $$$

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Past Events

  • Jazz Brunch with Santa

    • Tue., Dec. 22, 10 a.m., Tue., Dec. 22, 12:30 p.m. and Wed., Dec. 23, 10 a.m. & 12:30 p.m. 2015

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