Fish of the Week
Shrimp scampi risotto
Shrimp sauteed in garlic and spices with butter served atop creamy parmesan lemon risotto
Shared plate
Roasted beet and goat cheese ravioli
with thyme butter and toasted almonds
NOLA stack
Fried green tomatoes stacked with a crabcake topped with spicy remoulade served on mixed greens
Dessert
Dark chocolate cake
with a scoop of pistachio-mascarpone ice cream