Spring Menu:
Braised Pork Sandwich- on a toasted bun topped with traditional Southern Coleslaw, thin sliced Red Onion
Jambalaya Po Boy- Creole seasoned Chicken, Smoked Sausage, grilled Onions, Peppers and Tomatoes, lettuce and Aioli served on French bread
Buffalo Chicken Pocket Pie-Bleu Cheese Dressing- savory saucy chicken wrapped in a golden brown crispy pastry, served with house made Bleu Cheese Dressing
Herbed Goat Cheese Crostini-Balsamic glazed roasted beet, arugula salad, lemon & olive oil vinaigrette
Raggedy Sweet Potatoes-crispy on the outside, creamy and sweet on the inside, soft sweet Garlic cloves, crumbled Bacon, Chives, Asiago cheese and Bourbon Honey Butter.
Honey Smoked Salmon Dip- Smokey and creamy with Crostini and Cucumber slices
Roasted Sweet Corn on the Cob-dipped in Butter, sprinkled with Creole Dust
Salted Bourbon Pralines- toasted Pecans blended into fudge like candy with a hint of bourbon, and a sprinkle of Sea Salt
