Jackson Square Menu - $25 per person

Soft drinks, Coffee & Tea Included
Tax & Gratuity NOT INCLUDED

First Course 
Caesar salad
or
Cup of soup
or
Louisiana Crab cake

Entree
Paneed Chicken Alfredo over Linguini

Fish Delacroix
Sauteed gulf fish, topped with shrimp etoufee and served with brabant potatoes

Eggplant Gabrielle
Panned Eggplant Medallions, Topped with Sautéed Shrimp, Tomatoes and Fresh Herbs in a Lemon Butter Sauce, Garlic Whipped Potatoes

 Dessert
Bread pudding
in a warm whiskey sauce

Lee Circle Menu - $35 per person

Soft drinks, Coffee & Tea Included
Tax & Gratuity NOT INCLUDED

First Course
Caesar salad
or
Cup of soup
or
Crab cake

Entree
Gulf Fish Meuniere
Grilled gulf fish, topped with almonds or pecans, brabant potatoes and creamed spinach

Pork Chop de Provance
Grilled Pork Chop, basted with mustard & coated with herbed breadcrumbs, served with a carrot & potato puree, seasonal vegetables and natural reduction sauce

Paneed Chicken Alfredo over Linguini

Dessert
Creme Brule
or
Bread Pudding

City Park Menu - $40

Soft drinks, Coffee & Tea Included
Tax & Gratuity NOT INCLUDED

First Course 
Louisiana Crab Cake
Creole mustard beurre blanc with green peppercorns

Entree
Filet Bordelaise
Hand-cut 8 oz filet mignon set atop of leek and potato gateaux, served with thick-cut fried green tomato, touched with white wine bordelaise sauce

Gulf Fish Gabrielle
Sauteed gulf shrimp topped with sauteed shrimp, tomatoes and fresh herbs in a lemon beurre blanc and served with wild rice and seasonal vegetables

Pork Chop de Provance
Grilled Pork Chop, basted with mustard & coated with herbed breadcrumbs, served with a carrot & potato puree, seasonal vegetables and natural reduction sauce


Dessert
Bread Pudding
with a warm whiskey sauce

City Park Menu - $50 per person

Soft drinks, Coffee & Tea Included
Tax & Gratuity NOT INCLUDED

First Course
Caesar salad
or
Cup of soup
or
Crab cake

Entree
New York Strip Ansel
Grilled 14 oz New York strip served with sour cream red bliss potatoes and seasonal vegetables, touched with marchand de vin and bearnaise sauce

Grilled Fish Fourchon
Oyster mushroom, roasted red pepper and char-grilled green onions, served with crawfish and parmesan risotto, drizzled with olive oil and aged balsamic reduction

Pasta S. Angelo
Oyster, artichokes and tasso, sauteed in white wine cream sauce, served over linguini

Dessert
Bread Pudding
with a warm whiskey sauce