SOUPS
- Seafood & Okra Gumbo with White Rice
- Crawfish & Corn Bisque
- French Onion Soup
- Shrimp Bisque
- New Orleans Style Turtle Soup
SALADS
- Spring Mix Salad with a Raspberry Vinaigrette
- Baby Spinach & Strawberry Salad with Feta Cheese and Balsamic Vinaigrette
- Lump Crab and Arugula Salad tossed Shaved Parmesan Cheese and Drizzled with Lemon Vinaigrette
APPETIZERS
- Lobster Au Gratin
- Lump Crab Bruschetta
- Marinated Crab Fingers
- Cajun Slaw topped with Jumbo Lump Crab Cakes
- Philly Cheese Spring Rolls with a side of Homemade Catsup Dipping Sauce
MAIN COURSE
- New Orleans style BBQ Shrimp over Angel Hair Pasta Grilled French with a side of Bread for Dipping
- Marinated Cornish Hens over Garlic Mash Potato with a Herb Chicken Broth and Sautéed spinach
- Rack of Lamb with Sweet Potato Mashed Potatoes and Grilled Asparagus
- Whole Roasted Chicken on a bed of Saffron Mashed Potatoes and Tarragon au jus and Sautéed Spinach
- Slow Roasted Garlic Stuffed Beef Brisket with a Thyme Demi Au Jus over Provolone Grits accompanied by Sautéed Green Beans with Caramelized Onions
- Marinated Pork Chops with a Crab and Smoked Tomato Butter, Rice Pilaf and Corn Maque Choux
DESSERT
- Bananas Foster
- Martini Style Strawberry Shortcake
- Peach cobbler served with Chef Gason’s Homemade Vanilla Ice Cream
- White Chocolate Brownie topped with Homemade Strawberry Ice cream and Drizzled with a Chocolate Sauce
