The Port of Call

Fresh selection of local oysters, clams, shrimp, and lobster served with traditional mignonette and cocktail sauce.

Rich caramelized onion broth topped with a crusty baguette and bubbling melted Gruyère cheese.

Hand-cut tenderloin with capers, shallots, cured egg yolk, and toasted brioche points.

Tender grilled steak served with crispy house-cut fries and rich compound herb butter.

Fresh seasonal trout fillet pan-seared with brown butter, lemon, capers, and fresh parsley.

Slow-braised chicken thigh in Burgundy red wine with wild mushrooms and smoked bacon lardons.

Traditional fisherman's stew featuring fresh catch, mussels, shrimp, and saffron, served with toasted bread and rouille.

Slow-baked seasonal vegetables with herbs de Provence, extra virgin olive oil, and a rich tomato coulis.

The quintessential New Orleans classic cocktail perfected with rye whiskey, absinthe, Peychaud's bitters, and sugar.

Artisanal gin, fresh lemon juice, and simple syrup, topped with effervescent French sparkling wine.

Traditional French-style coffee with steamed milk paired with a freshly baked powdered sugar beignet.