- APPETIZERS
- LOIE FULLER PLATE
- 15
- ASSORTED OLIVES, CURED MEATS AND CHEESES
- ESCARGOTS DE BOURGOGNE
- 9
- SERVED IN WARM, GARLIC BUTTER
- SMOKE OF THE DAY
- 12
- CHARCUTERIE WITH HOUSE MADE PICKLES
- CORN FRITTERS
- 6
- WITH AIOLI
- CAJUN SHRIMP
- 10
- SAUTEED SHRIMP WITH SPICY CAJUN SAUCE
- ASPARAGUS RACLETTE
- 9
- MUSSELS AND FRITES
- 10
- SERVED WITH TOMATOES IN A WHITE WINE,
-
SHALLOT, CREAM SAUCE
- POLENTA FRIES
- 5
- WITH AIOLI
- ANDOUILLE SAUSAGE
- 9
- WITH SPICY MUSTARD
- BAKED OYSTERS
- 10
- WITH SPINACH AND CREAMY PERNOD SAUCE
- SALADS
- CHOPPED SALAD
- 8
- WITH LOCAL BEANS AND
- AN HERBED VINAIGRETTE
- ICEBERG LETTUCE
- 8
- WITH PEACHES, BLUE CHEESE AND
- A BUTTERMILK DRESSING
- MIXED GREENS
- 5
- WITH POMEGRANATE VINAIGRETTE
