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First Course
-
Fried Green Tomato
with shrimp remoulade
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Duck & Andouille Etouffee
with corn bread & louisiana pepper jelly
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Spicy P&j Oysters St. Claude
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Crispy P&j Oysters
with two remoulades & celery root slaw
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Spicy Shrimp
with jalapeno cornbread & aioli
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Sauteed Veal Sweetbreads
-
Seared Warm Foie Gras Bonaparte
add $5.00
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Duck & Andouille Gumbo
turtle soup with sherry
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Upperline Salad
-
Watercress
with mixed greens, stilton cheese & pecans
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Second Course
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Cane River Country Shrimp Saute
sauteed shrimp, mushrooms, bacon & garlic over crispy grits
-
Drum Fish Piquant
with hot & hot shrimp
-
Sauteed Gulf Fish Meuniere
-
Grilled Fish Of The Day
-
Lamb Shank
braised in red wine, osso buco style
-
Louisiana Grillades, Cheese Grits
a rich gravy seasoned with mushrooms & bell peppers served over veal with grits
-
Long Slow Roasted Duckling
with garlic port or ginger peach sauce
-
Rack Of Lamb
mint madeira add $6.00
-
Filet Mignon
with garlic port or bearnaise add $5.00
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Third Course
-
Thomas Jeffersons Creme Brulee
-
Louisiana Pecan Pie
-
Honey-pecan Bread Pudding
toffee sauce
-
Sundae Eugene
vanilla ice cream, semi-sweet chocolate sauce, toasted almonds
-
Stilton Cheese
with pecans
-
Green Salad
with sherry vinaigrette
-
Community Coffee
with chicory
-
Irish Coffee
brandy alexander on the rocks, broadbent 5 year reserve madeira
-
Sides
-
Pecan Sweet Potatoes
5.00
-
Cheese Grits
5.00
-
Slow Cooked Greens
5.00
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