CHEF’S FEATURES
MARCH 27, 2026
•STARTER•
CRAB SPINACH ARTOICHOKE DIP 18
Parmesan Crostini •MAIN•
CHICKEN AND SAUSAGE JAMBALAYA 28
Louisiana-Style Chicken & Andouille Sausage Stew, Served over Steamed Rice
CHICKEN CAPRESE 28
Pan-seared chicken breast topped with fresh mozzarella
Ripe tomato, fresh basil over capellini pasta
Roasted vegetable medley, pesto beurre blanc
FISH AND CHIPS 26
Beer-battered fried cod & steak fries, hush puppies, coleslaw, tartar sauce
STEAK AND SHRIMP 45
Hand-Cut Grilled 8 oz Strip Loin & Jumbo Shrimp
Roasted garlic potato purée, butter-poached broccolini
Cajun crawfish sauce
•DESSERT•
CHOCOLATE PEPPERMINT CHEESECAKE 12
Vanilla whipped cream and warm chocolate syrup
