Begin

the Roux Salad 
Baby Kale, Pecans, Red Beans, Tomato, Pickled Red Onion  
Pork Andouille Dressing, Croutons 

Truffle Heirloom Tomato Salad 
Baby Spinach & Kale, Farro, Fried Capers, Red Bell Sauce,
 Truffle Parsley Oil, Fig, Aged Balsamic (Vegan) 

Garlic Salad 
Spinach, Eggplant, Melted Brie, Roasted Garlic, Roasted Onion, 
Pickled Corn, Garlic Dressing 

Seafood File Gumbo
with Oysters, Crab, Shrimp, Chicken, Beef & Pork Sausage 


Entice

Crawfish Biscuit 
Green Onion and
Roasted Garlic Biscuit Smothered 
in Louisiana Crawfish and Andouille Sauce 

Creole Stuffed Crab  
with Our Browned Butter Lump Crab Sauce 

New Orleans Hot Sausage
Caramelized Onions, Seared Quail Yolk 
w/Hot Sauce Cream on a Grits Cake 

Shrimp & Grits 
with Bay Leaf, Garlic, Cream, Thyme & Yvonne Sauce  

Chef Tyler’s Brussels Sprouts 
Black Garlic Glaze, Red Bell Pepper Sauce 

Savor

Shrimp Yvonne 
Our House Specialty
Large Shell on Shrimp in a Garlic & Thyme Spiced Sauce 
with French Bread for Dipping

Roux Catfish
A beautiful imported species of catfish that is light, 
moist, sweet and less muddy in flavor than domestic catfish
Sauteed in Olive Oil with Shrimp, Lump Crab & Browned Butter Sauce 
Creole Rice, Ratatouille
-the Chef Norm’s favorite-

Creole Garlic Salmon 
Sauteed in Olive Oil with Green Onion, Creole Rice, Ratatouille  GF/DF

Hanger Steak
Garlic Sweet Potatoes, Ratatouille, Parsley Butter Sauce  GF

Vegan Toasted Farro
Braised Kale, Parsnips, Chickpeas, Bourbon Peach Sauce  GF/DF

Smothered Chicken Breast 
Dark Roux Gravy, Creole Rice, Ratatouille, Fried Chicken Skin