Cafe Degas

Choose a starter and entrée or an entrée and dessert

Panned veal medallions, topped with onions, capers, and chopped egg, served over fettuccini and cream sauce

Bibb lettuce tossed in Dijon vinaigrette with English cucumber, carrots, tomato, red onion, and toasted almonds

Served over cauliflower puree with steamed summer vegetables

Add-on

Served with potatoes gratin and haricot vert

Chilled leek and potato soup

Dessert

Available daily during August

Crisp, classic waffle topped with white chocolate praline butter, whipped cream, and berries

Ask your server for details, served with a petite salade

Sautéed Louisiana crawfish, baby spinach, and caramelized onions, served with a petite salade

Sautéed calf's liver, bacon, stone-ground grits, and toasted garlic and shallot bordelaise with seasonal vegetables

Seared hanger steak & egg (fried or poached), Chef's sauce du jour, fingerling potatoes, baby carrots, and bacon-seared Brussels sprouts

Two poached eggs over andouille creamed collard greens, Sautéed artichoke hearts, asparagus & cherry tomatoes, topped with Hollandaise and bacon

Ask your server for today's vegetable selection

Roasted rack of lamb, roasted corn succotash with smoked Vidalia onion, roasted peppers, local summer squash, wilted spinach, and an eggplant & mushroom barigoule sauce

Seared hanger steak, pommes frites with seasonal vegetables, toasted garlic & shallot bordelaise

Seared Gulf yellowfin tuna on Bibb lettuce with Dijon vinaigrette, Kalamata olives, white Boquerón's anchovies, haricots verts, hardboiled egg, tomato, and new red potatoes

Seared duck breast, blood orange basmati, and wild rice, summer fruit & snow peas, local berry & beet gastrique

House-made duck liver & country pâtés with roasted garlic clove, Soppressata & Parisian sausages, toasted baguette, fig mustard, and house-made pickles

Selection of domestic and imported cheeses, toasted baguette green apples, grapes, fresh berries, and dried fruit

Broiled escargots with Herbsaint garlic butter toasted baguettes

Plate or Board - House-made duck liver & country pâtés with roasted garlic clove, Soppressata & Parisian sausages, toasted baguette, fig mustard, and house-made pickles

French onion soup with croutons and Swiss cheese gratin

Plate or Board - Selection of domestic and imported cheeses, toasted baguette, green apple, grapes, fresh berries, and dried fruit

Prince Edward Island mussels steamed in fennel and leek white wine broth, fresh tarragon, and garlic. Served with pommes frites and roasted garlic aioli

House-made ravioli stuffed with Louisiana crawfish, sautéed mushroom duxelle, spinach and topped with lemon beurre blanc

Roasted quail over baby mixed greens with local honey citrus vinaigrette, Green apple, fresh berries, garlic & herb goat cheese, spiced pecans, and red onion

Roasted red beets over baby greens with aged balsamic vinaigrette, Granny Smith apples, toasted spiced pecans, and garlic herb goat cheese

Gulf jumbo lump domestic crabmeat on baby arugula with tarragon vinaigrette, shaved fennel, grapefruit, fresh mint, and crispy shallots

Bibb lettuce tossed in Dijon vinaigrette with English cucumber, carrots, tomato, red onion, and toasted almonds. Add creamy gorgonzola and/or bacon for an additional price

Green beans

Poached or fried

Green beans