Chef Pete’s Fall Menu
Chef/Owner- Peter Kusiw General
Manager-Leslie Kastner
Appetizers
Seared Sea
Scallops….12
Two U-10 scallops
finished over Wakame seaweed with wasabi aioli
Louisiana
Wontons….13
Homemade fried
wontons filled with a shrimp and crawfish coconut-curry served with spicy
strawberry-mango chutney
Blackened Brie
Lafitte….14
Blackened aged
French Brie over a blueberry compote accompanied by U-12 shrimp finished with a
chipotle remoulade and a petit filet tender over peppercorn demi
Asparagus &
Crab...12
Flash fried
asparagus topped with lump crabmeat and finished with a satsuma hollandaise
Salads
Juniper Blue Wedge….10
Heart of iceberg
lettuce wedge served with stilton cheese
vinaigrette with crisp apple wood smoked bacon and homemade croutons
Sapphire Salad….10
Baby greens with
grape tomatoes, red onion and honey glazed almonds served in a radicchio cup
laced with a fig and mandarin orange vinaigrette
Creole Tomato
Mozzarella Caprese….11
Fresh layers of
baby spinach tossed in our home made honey balsamic vinaigrette
layered with
marinated mozzarella and perfectly ripened Creole tomatoes with fresh basil
Blueberry Salad….9
Baby greens,
homemade eggplant croutons finished with a housemade blueberry vinaigrette
Soups
Gumbo Ya Ya…7 Jo Jo’s Snapper Soup…7 Artisan Soup…7
Bowl... 10
Entrees
Confit de
Canard....28
Peking duck
deconstructed over an apple pecan orzo finished with a raspberry and black
cherry demi glace
Filet Mignon….32
6 oz filet of beef
grilled, finished with asparagus spears, jumbo lump crabmeat and a creole
hollandaise
Tasso Encrusted
Gulf Fish….24
Filet of fresh
fish bronzed in tasso bread crumbs and finished with a crawfish piccata butter
Veal & Gnocchi….28
Milk fed paned
veal finished over homemade potato basil gnocchi served with a crab roasted
garlic sundried tomato buerr blanc
Eggplant Bowl….26
Gulf shrimp, lump crabmeat,
and Louisiana crawfish tails served in a flash fried eggplant bowl finished
with a lobster hollandaise
Pork Osso
Bucco….28
4 inch pork shank
braised in a garlic Creole sauce served over oyster and andouille dressing
laced with Jack Daniels cane sauce
Ahi Wasabi Tuna….28
Fresh ruby ahi
tuna seared with wasabi peas finished over wakame seaweed salad garnished with
flash fried French brie croutons
Seafood
Bouillabaisse....30
Fresh langenstein,
shrimp, scallops, and clams simmered in a saffron tomato broth over a garlic bread
crouton
Amberjack….25
Grilled Amberjack
topped with a black bean and corn salsa, garnished with ceviche U-12 shrimp
served over grilled watermelon
Aegean Lamb
Rack.... 32
Three New Zealand
lamb chops finished over goat feta and baby spinach topped with a spicy thai
chili demi glace
Vegetable and Potato du jour $3 extra
Separate checks and parties of 8 or more 20%
gratuity
