starters
Bijoux Crabcake
Fresh white lump crabmeat, lightly breaded and pan fried, creamy truffle aioli, creole celery root slaw
13

Fried Green Tomatoes
Crispy cornmeal breaded, with shrimp remoulade and tomato-gruyère fondue
12

Lobster Spring Roll
Tempura fried Maine lobster tail, with green tea soba noodle slaw, spicy Thai peanut sauce and wasabi aioli
16

Crawfish and Asparagus
Grilled corn polenta, roasted asparagus, truffle hollandaise, sautéed Louisiana crawfish tails
12

Tuna Carpaccio
Paper thin sushi grade tuna, chopped capers, lemon zest and extra virgin olive oil, served with crispy flatbread
13