Issuu on Google+

Dinner Menu (225) 755-0680 18400 Boulevard Louisiane Baton Rouge, LA 70810


Appetizers Shrimp Cocktail

Salads (continued)

7-

Jumbo shrimp served martini style with house-made cocktail sauce and fresh lemon 8-

Panko-crusted eggplant topped with crab meat and smoked tomato hollandaise, garnished with fried basil

Insalata Caprese

6-

Roma tomato, fresh mozzarella, organic basil, red onion, blood orange balsamic reduction, and extra virgin olive oil

Peking Duck Wings

8-

Half a pound of crispy fried duck wings, tossed in sweet and spicy blackberry hoisin sauce, with fresh scallions and toasted cashews

Jumbo Lump Blue Crab Cake Sided with habanero pepper jelly

Sesame-Seared Ahi

Seafood Salad

10-

Sesame seed crusted, sashimi grade tuna set on seaweed salad with pickled ginger, soy syrup, and wasabi

Spring Chicken Salad

10-

Roasted chicken breast on a bed of field greens with grapes, walnuts and crumbled bleu cheese, served with pickled shallot vinaigrette

Boneless Pork Chops

EntrĂŠes

Cup 4- Bowl 6-

Simply Grilled Chicken or Tilapia

House Salad

Salads

4-

4-

Shaved parmesan, toasted focaccia, royal caesar dressing

Lettuce Wedge

4-

Crisp iceberg, bleu cheese dressing, freshly diced tomato, red onion, and cracked black pepper continued...

12-

Grilled to perfection, painted with a lemon and thyme butter sauce, served over garlic mashed potatoes

Mixed greens, oven-dried tomatoes, candied pecans, aged balsamic vinaigrette, and crumbled feta

Clubhouse Caesar

12-

Twin 4 oz. flame-broiled, honey-brined chops, with wild rice pilaf and beurre noisette

Soup Du Jour

Cup 6- Bowl 8-

12-

Shrimp and crab ceviche with cucumber, shallots and fresh dill, tossed with baby spinach and cilantro vinaigrette 10-

Gumbo Du Jour

10-

Fried crawfish, baby spinach, apple smoked bacon, cherry tomatoes, and house-made honey mustard

Eggplant Louisiane

Soups

Crispy Crawfish Salad

Shrimp and Grits

12-

New Orleans style barbequed shrimp presented over Adluh stoneground white grits with smoked gouda

PanĂŠed Veal Medallions

18-

Sided with garlic mashed potatoes and finished with house-made Worcestershire sauce

14 oz. Grilled Rib Eye

18-

Harris Ranch angus rib-eye steak grilled to your specifications and paired with a loaded baked potato continued...


Entrées (continued)

Filet Mignon

Angus beef tenderloin grilled to your specifications, served with a loaded baked potato and finished with a veal demi-glace

Mignon (8 oz.) 24Petite (5 oz.) 15-

Market Fresh Fish

18-

Cedar-roasted, blackened, or grilled, sided with sautéed vegetables, and finished with a Creole meunière

Fettuccini Alfredo

12-

Imported pasta al dente tossed in a house-made parmesan cream sauce, topped with your choice of grilled chicken or seared beef tips

Tuscan Primavera

10-

Sautéed onions, mushrooms, artichoke hearts, sundried tomatoes, pine nuts and basil chiffonade tossed with angel hair pasta in a light garlic chablis sauce

Spaghetti and Meatballs

9-

House-made marinara over traditional pasta with herbed meatballs and grated parmesan, served with toasted garlic bread

Accompaniments

All additional sides are 4-

Steamed Asparagus, Rice Pilaf,

Sautéed Vegetables, Loaded Baked Potato,

Garlic Mashed Potatoes, Cheese Grits

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.


Spring 11 - Dinner Menu