Sunday Brunch

• Our brunch offers a quality selection of traditional Brunch and non-Brunch Items for everyone to choose from. Some menu items will revolve weekly to keep the menu fresh and exciting!

A New Orleans Staple on Brunch Menus, named after the Victorian playwright Victerien Sardou. Grilled Artichoke bottoms, lean ham, creamed fresh Spinach, poached eggs, and finished with Hollondaise. Garnished with Gulf Cocktail Shrimp. Offered with house-made Hashbrowm Casserole. 2 per order.  18.

South Louisiana Crab Cakeson a toasted English muffin topped with poached eggs, finished with Hollondaise sauce. Served with house-made Hashbrown Casserole. 2 per order.  17.

Grilled large shrimp served over classic cheese grits made with creamy Havarti cheese and Cajun Andouille sausage. Choice of one side.  16.

Choice beef filet medallions sauteed with mushrooms, green peppers, and onions. Folded into a four eggs omelet and topped with Pepper Jack cheese. Served with Havarti Andouille grits.  16

Medallions of tasty Gulf Grouper lightly floured and golden fried. Served over our Havarti Andouille cheese grits. Choice of side.   21.

A fluffy four egg omelet with tender shrimp, smoked Andouille sausage, Pepper Jack cheese, sauteed onions, and Creole seasonings. Side of Havarti Andouille Grits.  15.

A fluffy four egg omelet with lean smoked ham, Cheddar cheese, sauteed peppers and onions. Side of cool sour cream and house-made Pico de Gallo. Side of Havarti Andouille grits.  14.

A classic French Quarter pastry, lightly saoked in a creamy egg batter with Cinnamon, Nutmeg, sugar and extracts. Toasted until golden brown. offereed with rich Maple syrup and Cinnamon Honey butter.  13.

Three scrambled eggs, three strip of Apple Cider bacon, French toast, and a side of Havarti Andouille Grits.  15.

A classic fried doughnut famous in the Crescent City. Served dusted with powdered sugar and Cinnamon Honey butter. 3 per order.  7.

A coastal twist on classic favorite. Flavorful fillet of Mahi Mahi lightly seasoned and grilled. Served on grilled marbled Rye bread, with zesty Sauerkruat and Swiss cheese. Served with our house-made Remoulade sauce and a choice of side.  15.5

Flavorful Grouper medallions lightly floured and golden fried. Served with thick-cut natural fries, Cole Slaw, an Cheddar Jalapeno Hushpuppie, and house-made Remoulade sauce.  17.

Gulf Shrimp, ripe tomatoes, and mushrooms. Tossed with our house-made Olive oil based dressing with fresh Garlic, Basil, and Oregano. Served over fresh Spinach leaves and finished with Feta cheese.  17.2

shell-less Gulf Shrimp, sauteed in a rich butter sauce with Louisiana hot sauce, Garlic, Rosemary, Oregano, onions, and a touch of heavy cream.  19.

Fillet of Gulf Grouper grilled or blackened. Served over a bed of mixed greens with sliced Avocado, red onions, ripe tomatoes, shredded Pepper Jack cheese, boiled eggs, and house-made seasoned croutons.  Choice of dressing.   21.

Fried to a golden brown, served with thick-cut natural fries, Cole Slaw, house-made Cocktail sauce, and Cheddar Jalapeno Hushpuppies.    17.

Flavorful house-made chicken salad stuffed into two ripe Avocado halves, served over a bed if crisp lettuce with fresh seasonal fruit!   15.

Two scrambled eggs with a slice of thick cut toast. Served with butter and jelly on the side.  6.

Sliced Beignets lightly soaked in a creamy egg batter with Cinnamon, Nutmeg, sugar and extracts, Served toasted with butter and powdered sugar on top. 3 sliced per order.  6.

Tender boneless Duck, smoked Cajun Andouille sausage, smoked pork tasso, all combined in a dark roux gumbo to make this Louisiana delicacy.   Cup    6.25 / Bowl    16.75

A rich seafood stock dark roux gumbo with shrimp and tender scallops. Cup  6.1 / 16.25

A rich roux based gumbo with tender chi ken breast meat, chicken thigh meat, smoked Cajun Andouille sausage.  Cup  5.5  /  Bowl  14.25

Delicate lump crabmeat, in a rich cream based soup with potatoes, whole kernal corn, fresh Garlic, onions, and house seasonings.  Cup  6. / Bowl  16.

Italian in origin, we make ours with Gambinos bread from New Orleans. Lean smoked ham, Mortadella with Pistachios, Genoa salami, Swiss cheese, and our House-Made Olive Salad. . Oven baked and choice of one side.    Half  14. / Whole   18.

Fillet of Gulf grouper offered grilled, blackened, or fried. Served on a toasted Brioche roll with lettuce and onions. Offered with house-made Remoulade sauce and choice of one side.  21.

A half pound of choice grass fed Angus beef, grilled to order. Served on a toasted Brioche roll with lettuce, sliced onions, Cheddar cheese, thick-cut Apple Cider bacon, and pickle slices. Choice of one side. 13.5

Delicate Lobster, Shrimp, and lump Crabmeat folded into a blend of Pepper Jack cheese, Horseradish Havarti, onions, tomatoes, and seasonings. Served hot with grilled French bread.  17.

Large shrimp lightly floured and golden fried. Tossed in our sweet and spicy Hurricane sauce. Served with Ranch dressing for dipping.   11.5

Flavorful Tuna, Mahi Mahi, and Wahoo folded together with minced red onions, chopped Jalapenos, and spices. Served chilled with grilled French bread.  11.5

Offered every Sunday Brunch, as well every lunch from 11am until 3pm, Enjoy chilled champagne with assorted fruit juices.  15.

(Requires a $10 food purchase)

Made with our house-blended Bloody mix! Shaken with vodka and garnished with fresh celery, pickeled okra and green bean, and an over-side green olive.   9.5

We enhance our great Cajun Bloody Mary with a Bleu cheese olive, a large cocktail shrimp, and crispy thick-cut Apple Cider bacon!    12.