APPETIZERS

- La. Jumbo Lump Crab Cakes
napa slaw with fennel and orange

- Hand-Rolled Ravioli with La. Crawfish
roasted garlic, corn and potato "boil", softshell crawfish

- Shrimp Remoulade
chilled on fried green tomato

- Pan-Seared Prime Steak Tips
blue cheese and red onion marmalade

SOUP OR SALAD

complimentary with entree

Jacmel House Garden Salad or

La. Sweet Potato soup

with sugarcane marshmallow cream

MAIN COURSES

- Buttermilk Fried Chicken Breast

whipped potatoes and corn maque choux

- Louisiana Shrimp and Grits

Smoked gouda cheese with local stone ground grits, South Shore barbeque shrimp sauce

- Grits and Grillades
pan-seared veal medallions, sweet corn polenta, snap beans

- House-Cured Pork Breast
sweet potato brabonts, wilted spinach and Creole mustard vinaigrette

- Herb-Seared Mahi Mahi
creamed spinach and marinated artichoke hearts, jumbo lump crabmeat

- Lemon and Thyme Seared Diver Scallops
risotto with mushrooms, bacon, parmesan and truffle

- Pan-seared Flounder
jumbo lump crabmeat

- 8-bone Rack of Lamb
herb marinated lamb, fingerling ptatoes with dijon mustard and chefs garden tarragon

HAND TRIMMED STEAKS

pepperjack mashed potatoes, truffled compound butter

- 8oz USDA Prime Filet

- 14 oz USDA Prime Ribeye

- N.Y. Strip

-- Steak Toppings--

Lobster Tail

Saute' of Local Mushrooms

Melted Bleu Cheese

Jumbo Lump Crabmeat

SAMPLE MENU, SUBJECT TO CHANGE

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