PORK TCHOUPITOULAS. 11-oz. center cut chop, New Orleans-style bbq shrimp, mashed potatoes. 8 OZ. FILET MIGNON. 44 Farms
C E L E B R AT E 2 0 1 8 ! Choose an appetizer, soup or salad and an entrée for $65
AP PETIZER S C R A B M E AT C H E E S EC AK E
SEAFOOD ARANCINE
Jumbo lump crabmeat, Italian cheeses, Creole meunière sauce, hollandaise
Jumbo lump crabmeat, jumbo Gulf shrimp, fontina cheese, risotto, Alfredo, vodka tomato cream
NE W O R L E A N S - ST Y L E BB Q SHRI MP
B R AISED P ORK CHEEKS
Jumbo Gulf shrimp, garlic, black pepper, rosemary, creamy butter sauce, mascarpone polenta
48-hour braised pork cheeks, Benton’s bacon jam, pork jus, butternut squash puree GF
SOU P S & SALADS CO R N & C R A B M E AT B I SQ UE
LET TUCE WED GE
Jumbo lump crabmeat, sweet white corn, cream
Blue cheese, green goddess dressing, tomato vinaigrette, baby iceberg, Benton’s bacon, heirloom tomatoes
BU T T E R N U T S Q UA S H & S HRI MP B I SQ UE Butternut squash, shrimp, shrimp stock, cream
SENSATION
Tangy Gorgonzola vinaigrette, romaine, pistachios, crispy prosciutto, roasted tomatoes
C E L E B R AT IO N
GF
Balsamic vinaigrette, baby greens, candied pecans, red onions, cherry tomatoes, feta cheese
A D D TO YO U R S A L A D :
C A E SA R
Grilled chicken 6, sautéed jumbo Gulf shrimp 9, fried oysters 9 or jumbo lump crabmeat 10
Romaine, classic Caesar dressing, homemade croutons
ENTR ÉES V E A L M IC H A E L
8 OZ . F ILET MIGNON
V E A L PA R M E SAN
1 2 OZ . BLACKENED PRIME RIB
L A SAG N A
Add crabmeat Imperial topping 11 Add New Orleans-style bbq shrimp 10
Veal medallions, jumbo lump crabmeat, Imperial sauce, vodka tomato cream, capellini Veal medallions, Italian bread crumbs, marinara, provolone cheese, marinara and capellini Fresh pasta, meat sauce, provolone, ricotta and Parmesan cheeses, Ruffino sauce
44 Farms beef, cut in-house, herb butter, roasted potatoes
44 Farms premium beef rib-eye, seasoned and seared, roasted potatoes
SHRIMP SORRENTO
EG G P L A N T PA R M E SAN
Jumbo Gulf shrimp, vodka tomato cream, capellini
S PAG H E T T I & M E AT B AL L S
Redfish, jumbo lump crabmeat, Creole meunière, hollandaise, roasted potatoes
Eggplant medallions, Italian bread crumbs, marinara, provolone cheese, marinara and capellini Homemade meatballs, Ruffino sauce
C H IC KE N PA R M E SAN
F ISH KATIE
CEDAR PLANK RED F ISH
Boneless chicken breast, Italian bread crumbs, marinara, provolone cheese, marinara and capellini
Redfish, cedar plank, pesto, tomatoes, balsamic syrup, roasted potatoes
P O R K TC H O U P ITOUL AS
Add jumbo lump crabmeat 10 Add sautéed jumbo Gulf shrimp 9
11-oz. center cut chop, New Orleans-style bbq shrimp, mashed potatoes
GF
FEATURED IN CHEF PETER SCLAFANI'S COOKBOOK "SEASONS OF LOUISIANA"
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GF
GLUTEN-FREE DISH
