Louisiana Purchase - Volledige Spijskaarte

Tempura battered eggplant filled with saute vegetables, crawfish tail meat and cheese, then baked until golden.

Served with Italian Parmigiano-Reggiano and herb seasoned crostini.

Large chilled shrimp on a bed of greens with a robust sauce.

Local rose bud lettuce with cherry tomatoes, pickled okra, cucumber, onions, carrots, cheddar cheese and a creamy cucumber dill dressing.

Six oysters on the half shell filled with Pancetta, spinach and topped with Gruyere cheese.

C arolina jumbo lump Blue Crab meat lightly seasoned, served with basil pesto and Dijon mustard cream.

H ousemade paysan-style with traditional garnishes of pickeled okra, dijon mustard, diced red onion and crouton du pain.

Harissa rubbed Certified Angus Beef with toasted hazelnut and curried okra quinoa, crispy spinach and avacado tzatziki.

Tender shrimp simmered with cream, sherry and spices.

Tender shrimp saute in a spicy sherry and herb butter sauce, served on an Andouille and cheddar grit cake topped with sweet potato crisps.

Traditional gumbo with chicken, okra and Andouille sausage, served with seasoned rice and topped with gumbo file.

A selection of four cheeses from various world regions with nuts, dried and fresh fruits.

Charlottes’ Greenhouse variety of greens, housemade Boursin cheese wrapped with crispy Kataifi dough, roasted mixed nuts and a walnut vinaigrette.

Crawfish saute with onions, bell peppers and celery then smothered in a rich etouffee sauce.

Topped with saute crawfish tail meat, shallots, green onions in an etouffee sauce and finished with bearnaise or capers.

Fresh boneless mountain trout filet, pan fried, served with home fries, peppered bacon and crawfish etouffee.

Pan seared pesto stuffed naked breast with slow roasted tomato risotto, grilled aspargus and pan jus.

Slow cooked with a traditional massaman curry, new potatoes and spring peas, finished with jasmine rice and a natural sauce.

Shrimp, chicken, crawfish and Andouille sausage combined with rice, vegetables and creole sauce then baked.

P.E.I. mussels steamed with housemade tasso, roasted tomatoes, fennel and white wine.

Grilled Heritage Farms porterhouse with smoked cheddar mac and cheese, charred broccolini and finished with a peppadew BBQ sauce.

Pan seared Scottish filet over rock shrimp and English pea ragout, frizzled leeks and a citrus beurre blanc.