Tommy's Cuisine menu

Oysters Tommy

Baked in it's shell with romano cheese, pancetta and roasted red pepper

Oysters Rockefeller

Baked with spinach, fresh herbs and herbsaint

Oysters Bienville

Baked with crawfish, shrimp & fresh herbs

Paneed Oysters and Grilled Shrimp

Pan sauteed in Italian bread crumbs with spinach tossed in raspberry vinaigrette

Mussels Marinara

Fresh mussels steamed in white wine sauteed with roma tomatoes, caramelized garlic & fresh basil

Escargot Aux Champignons

Escargot simmered in vermouth with garlic and leeks, served in mushroom cups over crostinis

Crabmeat Canape

Jumbo lump crabmeat fold in bechamel sauce, with green onions & fresh herbs, baked with parmesan cheese

Sweetbreads

Pan Sauteed with beurre blanc & capers, served over eggplant

Shrimp Remoulade

Traditional new orleans remoulade

Tomatoes Maison

Vine ripe tomatoes and basil, served with fresh mozzarella or blue cheese

Mixed Green House Salad

Tossed with roma tomatoes, garlic croutons and balsamic vinaigrette

Caesar Salad

Crisp romaine lettuce with herbed croutons and shaved parmigiano

Duck Salad

Smoked duck breast sliced over spinach, drizzled with an orange reduction, sauteed mushrooms and candied pecans

Asparagus Salad

Asparagus topped with creole vinaigrette

Crabmeat Maison

Iceberg lettuce and crabmeat tossed with maison dressing

Turtle Soup or Soup du Juor

Shrimp and Corn Bisque

Soft-shell Crab

Lightly battered and fried, served with linguini pasta tossed with fresh basil and roma tomatoes in a reggiano crawfish sauce

Shrimp Linguini

Jumbo shrimp pan sauteed with garlic, extra virgin olive oil, fresh basil and roma tomatoes

Fresh Fish Filet

Pan sauteed with grilled shrimp, roasted red pepper and beurre blanc

Pollo di Parma

Sauteed breast of chicken deglazed with red wine layered with prosciutto, eggplant and mozzarella, with roma tomatoes, mushrooms and fresh basil

Chicken Rosemarino

Roasted with white wine. Extra virgin olive oil and rosemary garlic jus with a touch of lemon

Veal Sorrentina

Pan seared veal layered with prosciutto, eggplant and mozzarella, topped with a green onion, mushroom, marsala sauce and vegetable du jour

Veal Marsala

Veal medallions pan seared with fresh mushrooms deglazed with marsala, served with julienne sweet potatoes and vegetable du jour

Lamb a la Provencial

Seared lamb chops with roasted garlic mash potatoes and a rosemary port wine demi

Duck Tchoupitoulas

Roasted crispy and glazed with raspberry demi, served over wild rice and fresh spinach

Crabmeat au Gratin

Jumbo lump crabmeat baked in casserole with fresh herbs and imported cheeses

Filet of Fish Maison

Topped with Meuniere sauce & jumbo lump crabmeat, with a side of brabant potatoes & vegetable du jour

Crabmeat Sardou

Fresh steamed artichoke, layered with spinach, jumbo lump crabmeat & Hollandaise sauce

Fish Capri

Pan sauteed fish topped with jumbo lump crabmeat, crawfish, capers, artichokes and beurre blanc sauce

Seafood Stuffed Eggplant

Shrimp, crabmeat & crawfish baked with eggplant & fine herbs

Filet Royal

Filet mignon with bearnaise sauce, with a side of brabant potatoes & fresh steamed broccoli

Pecan Praline Bread Pudding

With Bananas in classic foster sauce and vanilla ice cream

Tiramisu

Ladyfingers dipped in an espresso and amaretto cocktail, layered with whipped sweet mascarpone and topped with bittersweet chocolate

Creme Brulee

Vanilla bean custard topped with caramelized turbinated sugar and garnished with fresh fruit

Chocolate Pecan Pie

Chocolate Almond Truffle

Chilled bittersweet chocolate mousse with cream anglaise, topped with toasted almonds and whipped cream

Dessert du Jour

Prepared daily, please ask your server about today's selection