Tableau Menu

Lyonnaise Potatoes

Fingerling potatoes fried crispy and tossed with caramelized onion, garlic, and parsley

Stone Ground Grits

Flavored with thyme and chevre

Creamed Spinach with Herbsaint

Popcorn Rice

Creamed Potatoes

Creamed Leeks

Potatoes Tableau

Fingerling potatoes fried crispy and tossed with julienne ham, garlic, petite pois, roasted mushrooms and caramelized onion, seasoned with creole spices

Vegetable Du Jour

Grilled Asparagus

Maison Salad

Romaine and iceberg lettuce topped with tomato, red onion, hearts of palm, and cucumber, drizzled with a lemon-tarragon dijon vinaigrette

Iceberg Napoleon

Sliced tomato, shaved red onion and apple-wood smoked bacon served with a creamy creole dressing

Turtle Soup

Classic creole soup enriched with sherry and lemon

Duck & Andouille Gumbo

Chappapeela Farms duck and local andouille served with popcorn rice

Lyonnaise Salad

Frisée lettuce garnished with bacon, crispy fingerling potatoes, caramelized onions and topped with a poached egg

Seafood Gumbo

Shrimp, oysters, and crabmeat simmered with eggplant over popcorn rice

Creole French Onion Soup

Caramelized sweet onions with veal stock and andouille, spiked with local beer and topped with a gruyere crouton

Bleu Cheese Salad

Spinach, celery, pecans, shaved red onions, and seasonal fruit tossed with a sherry-cane vinaigrette and set aside a square of St. Agur bleu cheese

Asparagus & Seafood Salad

Chilled asparagus topped with jumbo lump crabmeat ravigote, boiled shrimp and sliced tomato, dressed with a lemon-tarragon dijon vinaigrette

House-made Frozen Desserts

Salted caramel ice cream, vanilla bean, selection of the day, seasonal sorbet

Vanilla Bean Creme Brulee

Traditional custard infused with vanilla beans and topped with caramelized sugar

Vanilla Bean Crème Brûlee

Traditional custard infused with vanilla beans and topped with caramelized sugar

Tart a la Bouille

A rustic cajun sweet dough baked with a vanilla custard, with old new orleans spiced rum caramel sauce

Praline Monkey Bread Pudding

Brown sugar and pecans baked into a biscuit bread pudding with vanilla bean ice cream and butterscotch sauce

Chocolate Banana Crepe

With pecan chocolate cream, bruleed bananas and a banana anglaise

Angel Cream Crepe

With dolce de leche filling, fresh berries and chantilly cream

Pecan Pie Volau-Vent

Pecan filling baked into a puff pastry with brown butter ice cream

Hot Chocolate Pot de Creme

Dark chocolate custard infused with cayenne pepper, topped with housemade marshmallow fluff and caramelized cocoa nibs

Strawberry Shortcake Macaron

Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic

Strawberry Shortcake Macaron

Delicate meringue cookies filled with strawberry pastry cream and fresh strawberries, with vanilla bean anglaise and aged balsamic

Frozen Lemon Meringue Parfait

Chartres Chocolate Cake

A trio of warm molten chocolate cakes with creole cream cheese ice cream and cherry-red wine reduction

Fried Eggplant Batons

Dusted with creole powdered sugar

Shrimp Remoulade

Served over a chiffonade of iceberg lettuce with hard-boiled egg

Crépe Du Jour

Chef's Selection

Oysters en Brochette

Broiled bacon-wrapped gulf oysters sprinkled with panko bread crumbs skewered on rosemary sprigs with a roasted garlic beurre blanc

Oysters Maison

Masa fried oysters served with choron sauce

Escargot Bordelaise

Bourgogne snails baked with lemon parsley butter, roasted garlic and topped with puff pastry

Truffled Crab Fingers

Local crab claws marinated and chilled in a white truffle vinaigrette

Crabmeat Ravigote

Local jumbo lump crabmeat tossed in a lemon-green onion aioli, served on a chiffonade of iceberg lettuce with fried capers

Demi Royale

Demi portion of crabmeat ravigote, shrimp remoulade and truffled crab fingers

Grand Royale

Full portion of crabmeat ravigote, shrimp remoulade, truffled crab fingers and oysters en brochette

ST. Roch

Jumbo gulf shrimp, roasted mushrooms, garlic and green onion

Cabildo

Gulf oysters poached in creole bordelaise with butter, garlic and green onion

Trist

Jumbo lump crabmeat, artichoke hearts, minced garlic and green onions

Eggs Benedict

Poached eggs and sautéed ham set atop a toasted house-made english muffin with lemon hollandaise and masa-fried gulf oysters

Eggs Sardou

Artichoke hearts topped with crab boiled poached eggs and flash fried white anchovy filets topped with lemon hollandaise over creamed spinach, garnished with masa-fried gulf oysters

Eggs Hussarde

Poached eggs and grilled beef medallions set atop a grilled tomato, drizzled with a red wine hollandaise and garnished with masa-fried gulf oysters

Paneed Veal

Panko-crusted baby veal scaloppini drizzled with beurre noisette

Filet Of Beef Bearnaise

Grilled with creole spices and topped with sauce béarnaise

Tournedos Rossini Moderne

Two 3oz. tournedos grilled and set atop toasted croutons, topped with seared foie gras and marchands de vin

Veal Chop

12 oz. house-cut chop grilled and brushed with creole butter and finished with sauce foyot

Lamb Chops

Two run farm local lamb, grilled and finished with a new orleans style bbq sauce of lemon, worcestershire, rosemary and local beer

Rib Steak Bordelaise

22 oz. bone-in rib-eye grilled with creole butter and served with roasted bone marrow and red wine bordelaise

Chicken Tableau

Herb roasted chicken breast and crispy boneless thigh served with potatoes tableau and topped with sauce béarnaise and chicken demi glace

Roasted Duck

Crispy seared breast and braised thigh served with bourbon-cherry duck jus

Gulf Fish

Fresh local fish dusted with seasoned flour, pan sauteéd and served in the style of your choice

BBQ Shrimp and Grits

Jumbo gulf shrimp in a new orleans style bbq sauce spiked with local beer and served over stone ground chévre grits

Creole Courtbouillon

Traditional new orleans seafood stew with gulf fish, shrimp, oysters and crabmeat simmered in a rich creole broth, served with louisiana popcorn rice