Straight from Louisiana, lightly battered crawfish tails, with Remoulade and garlic tartar.
Pecan Crusted Catfish
Pecan encrusted catfish on top of bacon hash, with a smoked paprika hollandaise and grilled asparagus spears.
Roasted Butternut Squash
Ravioli Tossed in a light chipotle cream sauce with grilled asparagus and a breadstick.
Saints Scallop Coquilles Sweet
Bay scallops sauteed with mushrooms, tomatoes, green onions, and spinach, finished with a cheese sauce on top of mashed cauliflower served with steamed broccoli and a breadstick.