CHICKEN ROULADE Breast of chicken stuffed with goat cheese, cornbread and sweet red peppers wrapped in country ham and served with a tomato chutney. 18.00 CHICKEN MARSALA Organic chicken sautéed in olive oil with mushrooms and garlic, deglazed with marsala wine. 17.50 GARLIC CHICKEN 1/2 of a bone in chicken roasted in olive oil with garlic, chili flakes, Herbs de Provence and lemon slices, served over rice. 18.00 SPAGHETTI CARBONARA CON FUNGI Spaghetti noodles cooked with bacon, sliced garlic, peas, mushrooms and a porcini cream. 17.50 ASIAN GLAZED TOP SIRLOIN Top sirloin marinated with soy, sesame oil, sriracha and ginger. Cooked medium rare, sliced and served with sticky rice and a shake of nori seasoning. 19.00 SALMON CARIBE Fresh salmon marinated in jerked spices and lemon, sauteed and topped with a fiery pineapple butter. 18.00 WATHEN'S CHOP A locally raised French cut pork chop marinated and grilled with a Wathen's bourbon pomegranate glaze. 18.50 CRAB CAKES REMOULADE Jumbo lump crab in Maryland style cakes served with a remoulade sauce. 20.00 ½ order 14.00 DIVER SCALLOPS WAKAME Fresh diver scallops pan roasted and served with a curried Thai carrot reduction sauce and Wakame seaweed salad. 20.00 SZECHUAN BARBECUE SHRIMP & MUSSELS Wild caught shrimp and mussels roasted with sliced garlic, dried chilies, Szechuan pepper corns, butter and lemons served over a bowl of streamed rice. 21.00 SWEET POTATO BLACK BEAN BURRITO Sweet potatoes and black beans baked in a flour tortilla and smothered with a chipotle enchilada sauce. 13.00 FRIED OYSTERS REMOULADE Gulf oysters rolled in seasoned corn meal, deep fried and served with a remoulade sauce and sriracha. 19.00 DUCK FETTUCCINE BOLOGNESE A rich tomato sauce thick with duck and carrots served with fettuccine noodles and fresh parmesan cheese. 18.50 SEA BASS PONTCHARTRAIN Fresh sea bass roasted and smothered with a crawfish etouffee and served with steamed rice. 22.50 BEEF TENDERLOIN A filet of beef tenderloin grilled to order and basted with an herb garlic butter. 23.50
Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. |
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Entrees |