COOLinary Menu - Two Courses
$28.00Choose a starter and entrée or an entrée and dessert
New Orleans, LA
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
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
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
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Two poached eggs over andouille creamed collard greens, Sautéed artichoke hearts, asparagus & cherry tomatoes, topped with Hollandaise and bacon
House-made ravioli stuffed with Louisiana crawfish, sautéed mushroom duxelle, spinach and topped with lemon beurre blanc