Eggplant Olivier features crawfish tails and andouille in basil-garlic sauce over flash-fried eggplant slices. Braised Creole rabbit comes with sage-oyster dressing. Reservations recommended. Lunch Tue.- Sat., dinner daily. Credit cards. $$
New Potatoes With Caviar
new potatoes, steamed, hollowed and filled with gingered dill sour cream, then topped with caviar.
Armand's Creole Gumbo
this robust, rich version is chef armands interpretation: chicken andouille sausage and shrimp in a thick roux, seasoned
with a mix of fresh and dried spices, sauteed bell pepper, celery and green onions. served with rice.
Mama Cheryl's Crawfish Etouffee
a light roux, chopped bell peppers, green onion, yellow onion and celery added to a chicken stock with a touch of tomato paste, flavored with basil, thyme, and garlic. spicy boiled crawfish are added to the finished sauce. served with rice.
Jambalaya With Fried Catfish
the quintessential louisiana rice-based dish: rice steeped in a traditional sauce of rich and subtle spices, along with andouille sausage and shrimp. served with lightly seasoned catfish fried to perfection.
12-ounce ribeye seasoned with black peppercorns. served with sweet potato, yukon gold and purple potato hash. accompanied by roasted asparagus.