APPETIZERS
Pelican Club Baked Oysters
With apple smoked bacon, parmesan, garlic butter with chipotle aioli 12
Escargot in Casserole
Baked with Mixed Mushroom Duxelle,
garlic butter and puff pastry “hats” 12
Seafood Martini Ravigote
Maine lobster, shrimp, jumbo lump crabmeat and yukon gold potato salad 12
Korean 24 Hour Cooked Boneless Baby Back Ribs
With spicy kim chee 13
Tuna Poke
Onions, avocado crème, mango and house tortilla chips 12
Clay Pot “Barbequed Shrimp”
Jumbo shrimp with rice noodles, chiles and pineapple in a spicy sauce 13.5
Quatro Formaggio Ravioli with Gulf Shrimp and Italian Sausage
With spinach in a herbsaint green-peppercorn cream sauce 13
Scallop Stuffed Artichoke
Seared sea scallops served with lemon beurre blanc 13
SOUPS AND SALADS
Shrimp, Andouille and Chicken Gumbo cup 6 bowl 9
Crawfish Bisque with Cognac cup 6 bowl 9
Goat Cheese Salad with Baby Greens
Toasted walnuts and grapefruit with creamy olive oil dressing 9
Baby Romaine Wedge
Blue cheese buttermilk dressing, apple smoked bacon and pecans 10
ENTREES
Seared Rare Ahi Tuna and Chinois Salad
With ginger soy glaze and avocado 26
Crab Cakes and Poached Eggs
Creamed spinach, biscuit, hollandaise and cheese grits 26
Fried Chicken and Pecan Waffles
Country sausage cream gravy, apple smoked bacon and maple syrup 25
Panéed Gulf Fish with Jumbo Lump Crabmeat and Jalapeno Hollandaise 27
Creole BBQ Jumbo Shrimp with Cheese Grits and Apple Smoked Bacon 25
Grilled Filet Mignon
With truffle mashed potatoes, haricots verts
And choice of marchand de vin or bearnaise sauce 35
Grillades and Cheese Grits
Slow cooked pork smothered in “creole gravy” with cheese grits 23
Rack of Lamb
Roasted with a Rosemary Pesto Crust, Truffle Mashed Potatoes,
Haricots verts and port-mint demi-glace 35
Whole Crispy Flounder
With chili sauce, sea scallops, jumbo shrimp, jasmine rice and vegetables 29
