Louisiana Purchase menu

Shrimp Bisque

Tender shrimp simmered with cream, sherry and spices.

Mumbo Gumbo

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

Soup du Jour

Exotic Greens

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

Caesar Salad

Served with Italian Parmigiano-Reggiano and herb seasoned crostini.

Louisiana Purchase Salad

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

Shrimp Remoulade

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

Herbed Crab Cake

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

Plat Du Fromage

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

Veal Pate

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

Baked Oysters

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

Mussels

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

Eggplant

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

Jambalaya

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

Cajun Crawfish Etouffee

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

Trout

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

Blacked Fish Bourbon Street

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

Fried Oysters

Dozen fresh select oysters rolled in cracker crumbs and fried golden, served with a pecan and apple tartar

BBQ Shrimp

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

Chicken

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

Salmon

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

Pork

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

Lamb

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

Hanger Steak

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