The menu displays an adventurous spirit and range, with nearly 20 appetizers and a varied entrée selection. Chef Beau Schmidt excels in creating his chicken sausage with Creole mustard sauce appetizer. Other entrées include the grilled American sea bass with lobster mashed potatoes, chive velouté and grilled asparagus; and the 8-ounce filet served with creamed spinach, Pontalba potatoes topped with cornmeal-dusted fried oysters and sauce béarnaise.
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