Salads
Heirloom Salad
Mixed greens, Heirloom tomatoes accented by friend okra and green goddess dressing
Strawberry Can Salad
Spinach leaves, candied pecans, Local strawberries, Montrachet and tossed in our sugarcane vinaigrette
Sweet Potato Tuna
Yellow fin Tuna pan seared in Sweet potato flour then set on mixed greens with poppy seed and wasabi mayo
Jardin Tour Salad
Spring Mix Greens, Grape Tomatoes, Cucumber, Carrots, Vidalia and Montrachet cheese tossed in our Lemon Basil vinaigrette.
Salad Add Ons
Grilled Shrimp
Grilled Chicken
Steak
Southern Tapas
Divers in Nage
Diver scallops bronzed and served with a Saffron Nage sauce and candied fennel
Loco Portobella
Smoked Chicken, Chorizo and Monchego stuffed in a roasted portabella with a tequila lime Hollandaise
Truffle Spaghetti
Chopped noodles in a truffle infused red sauce accompanied by veal and pork meatballs and topped with shaved parmesan
Blue Cheese Frites
House cut fries topped with Maytag Blue cheese and served with Truffle Gravy
Grits & Grillades
Pork and Veal grillades served over creamy grits and topped with fried quail egg and fresh herbs
Buffalo Bruschetta
Toasted country bread drizzled with EVOO & sweet tomato spread topped with Buffalo Mozzarella, tomatoes and fresh basil
Roasted Duck Crepe
Wild mushrooms and duck with a garlic herb Boursin and accented with red pepper candy
Bayou Eggs
Crawfish & Tasso deviled eggs topped with a Louisiana fresh fried oyster
Crawfish Pot Pie
Louisiana tail meat, corn, red skins and mirliton filling topped with a golden brown crust and pickled mirliton
Curried Mussels
Sweet and spicy coconut curried mussels served with Olive oil toasted country bread
Pequeno Tacos
Three mini tacos stuffed with redfish ceviche and topped with chipotle avocado relish, fresh cilantro and andouille bacon bits
Bon Temp Shrimp
Golden friend shrimp tossed in our creamy sweet and spicy sauce served over friend Asian noodles
Bleu Wings
Fresh Chicken wings fried golden and tossed in our Roasted garlic Bleu cheese butter and finished with candied celery.
Charbroiled Oysters
Fresh oysters on the half shell charbroiled with butter, garlic and lemon. Served by the dozen
Entree
Ribeye Steak
16oz cut with premier marbling for peak flavor, Served with Boursin potatoes and Vegetable du jour
Pasta-Ella
Louisiana take on a Spanish paella served on Angel hair with the blend of traditional Spanish and Louisiana flavors all in one
Tennessee Chicken
Brown Sugar and Bourbon glazed grilled chicken breast served over Orzo pasta and granny smith chutney accompanied by garden fresh vegetables
Filet Mignon
Hand cut 11oz beef tenderloin in a Wild mushroom demi glaze. Served on Truffled potatoes with Vegetable du jour
Pecan Smoked Duck
Herb crusted Maple leaf duck breast Smoked and sliced over Creamy herb infused grits and finished with Wild berry confit salad
Seafood
Gulf Andouille
Local Gulf fish crusted in Louisiana Andouille sausage and bread crumbs served golden brown then topped with a Red beurre blanc over parmesan risotto with Garlic roasted tomatoes
Shrimp & Grits
Creamy grits accompanied by Gulf Shrimp in a New Orleans style garlic butter accented by Abita beer then topped with a fresh herb salad
Gulf Fish du Jour
Pan seared seasonal Gulf fish in set on a rosemary orzo finished with a Citrus dill beure blanc and Lemon grilled Asparagus
Golden Oyster Loaf
Corn flour fried Oysters served on our herbed Ciabatta loaf laced with our Boursin cream sauce and accompanied by a warm Bacon vinaigrette salad
Soups
Smoked Sweet Carrot Bisque
Fire Roasted Corn & Crab Bisque
Soup of the Day
The Sweets
Sweet Potato Bread Pudding
Our play on bread pudding with the addition of a holiday style sweet potato and finished with a praline sauce.
Apple Pie Eggroll
Tossed in our cinnamon vanilla sugar then garnished with fresh cream.
Fried Cheesecake
Untraditional take on a traditional dessert finished with a bananas foster sauce and candied pecans.
Chocolate Duo
Chocolate and chicory crème brûlée paired with our chocolate espresso soufflé married with a strawberry red wine reduction.
Dessert du Jour
Chef's sweet creation for the day.
Sides
Creamed Grits
Boursin Mash
Risotto
Fresh Vegetables
House Salad
Garlic Roasted Tomatoes
Lemon Grilled Asparagus
Sautéed Spinach
Salads
Heirloom Salad
Mixed greens, Heirloom tomatoes accented by friend okra and green goddess dressing
Strawberry Can Salad
Spinach leaves, candied pecans, Local strawberries, Montrachet and tossed in our sugarcane vinaigrette
Sweet Potato Tuna
Yellow fin Tuna pan seared in Sweet potato flour then set on mixed greens with poppy seed and wasabi mayo
Jardin Tour Salad
Spring Mix Greens, Grape Tomatoes, Cucumber, Carrots, Vidalia and Montrachet cheese tossed in our Lemon Basil vinaigrette.
Sandwiches
Ribeye Burger
Ground fresh Ribeye, Caramelized Vidalia onions, fried avocado & Worcestershire mayo.
Sandwiches served with hand cut Idaho or Sweet Fries.
Lamb Sliders
Fresh lamb, cucumber mint sauce, and greens tossed in cilantro vinaigrette.
Sandwiches served with hand cut Idaho or Sweet Fries.
Sophisticated Joe
Pork confit dressed in a sweet and spicy peach BBQ sauce on Garlic Texas toast.
Sandwiches served with hand cut Idaho or Sweet Fries.
The Benedict
Fresh Mozzarella, Montrachet, Sharp cheddar, fried egg, and Applewood Smoked bacon on Ciabatta.
Sandwiches served with hand cut Idaho or Sweet Fries.
California Chicken
Grilled chicken, Swiss cheese, Cilantro Lime Aioli, Spinach leaves and Avocado.
Sandwiches served with hand cut Idaho or Sweet Fries.
Salad Add Ons
Grilled Shrimp
Grilled Chicken
Steak
Southern Tapas
Roasted Duck Crepe
Wild mushrooms and duck with a garlic herb Boursin and accented with red pepper candy
Bayou Eggs
Crawfish & Tasso deviled eggs topped with a Louisiana fresh fried oyster
Crawfish Pot Pie
Louisiana tail meat, corn, red skins and mirliton filling topped with a golden brown crust and pickled mirliton
Curried Mussels
Sweet and spicy coconut curried mussels served with Olive oil toasted country bread
Pequeno Tacos
Three mini tacos stuffed with redfish ceviche and topped with chipotle avocado relish, fresh cilantro and andouille bacon bits
Bon Temp Shrimp
Golden friend shrimp tossed in our creamy sweet and spicy sauce served over friend Asian noodles
Charbroiled Oysters
Fresh oysters on the half shell charbroiled with butter, garlic and lemon. Served by the dozen
Divers in Nage
Diver scallops bronzed and served with a Saffron Nage sauce and candied fennel
Loco Portobella
Smoked Chicken, Chorizo and Monchego stuffed in a roasted portabella with a tequila lime Hollandaise
Truffle Spaghetti
Chopped noodles in a truffle infused red sauce accompanied by veal and pork meatballs and topped with shaved parmesan
Blue Cheese Frites
House cut fries topped with Maytag Blue cheese and served with Truffle Gravy
Grits & Grillades
Pork and Veal grillades served over creamy grits and topped with fried quail egg and fresh herbs
Buffalo Bruschetta
Toasted country bread drizzled with EVOO & sweet tomato spread topped with Buffalo Mozzarella, tomatoes and fresh basil
Bleu Wings
Fresh Chicken wings fried golden and tossed in our Roasted garlic Bleu cheese butter and finished with candied celery.
Entree
Ribeye Steak
16oz cut with premier marbling for peak flavor, Served with Boursin potatoes and Vegetable du jour
Pasta-Ella
Louisiana take on a Spanish paella served on Angel hair with the blend of traditional Spanish and Louisiana flavors all in one
Tennessee Chicken
Brown Sugar and Bourbon glazed grilled chicken breast served over Orzo pasta and granny smith chutney accompanied by garden fresh vegetables
Filet Mignon
Hand cut 11oz beef tenderloin in a Wild mushroom demi glaze. Served on Truffled potatoes with Vegetable du jour
Pecan Smoked Duck
Herb crusted Maple leaf duck breast Smoked and sliced over Creamy herb infused grits and finished with Wild berry confit salad
Seafood
Gulf Fish du Jour
Pan seared seasonal Gulf fish in set on a rosemary orzo finished with a Citrus dill beure blanc and Lemon grilled Asparagus
Golden Oyster Loaf
Corn flour fried Oysters served on our herbed Ciabatta loaf laced with our Boursin cream sauce and accompanied by a warm Bacon vinaigrette salad
Gulf Andouille
Local Gulf fish crusted in Louisiana Andouille sausage and bread crumbs served golden brown then topped with a Red beurre blanc over parmesan risotto with Garlic roasted tomatoes
Shrimp & Grits
Creamy grits accompanied by Gulf Shrimp in a New Orleans style garlic butter accented by Abita beer then topped with a fresh herb salad
Soups
Smoked Sweet Carrot Bisque
Fire Roasted Corn & Crab Bisque
Soup of the Day
The Sweets
Apple Pie Eggroll
Tossed in our cinnamon vanilla sugar then garnished with fresh cream.
Fried Cheesecake
Untraditional take on a traditional dessert finished with a bananas foster sauce and candied pecans.
Chocolate Duo
Chocolate and chicory crème brûlée paired with our chocolate espresso soufflé married with a strawberry red wine reduction.
Dessert du Jour
Chef's sweet creation for the day.
Sweet Potato Bread Pudding
Our play on bread pudding with the addition of a holiday style sweet potato and finished with a praline sauce.