Dinner

• Table Snacks

  • Benne Seed Crusted Calamari 9

    with a Roasted Chili, Tomato and Citrus Glaze

  • Duck Liver Mousse with Traditional Accompaniments 12

  • Southern Fried Chicken Skins with Charred Onion Dip 8

  • Rotisserie House Sausages with Creolaise 14

  • Whiskey Soaked Lamb Ribs 16

  
  

• First Course

  • Turtle Soup 12

  • New Orleans Gumbo 10

  • Traditional French Onion Soup 9

  • Jumbo Lump Crab Cake Remoulade 14

  • House Smoked Salmon

    on a Crisp Potato Cake with Crème Fraiche and Caviar

  • New Orleans Style BBQ Shrimp 18

    with Brown Buttered French Bread

  • P&J Oyster Gratin 11

    Casino Butter, Poached Oysters, Parmesan Bacon Crust

  • Pan Fried Chicken Livers 8

    with Creole Cream Cheese Grits and a Sweet Onion Pan Jus

  • Wild Mushroom Toast 11

    with Black Truffle and a Fried Quail Egg

  • Butternut Squash and Marscapone Ravioli 10

    with Brown Butter, Toasted Hazelnuts and Sage

  
  

• Salads

  • Rib Room Salad 6

    Assorted Greens with French Bread Croutons

  • A Salad of Little Gem Lettuce 11

    with Asian Pear, Local Goat Cheese, Spiced Pecans and Crispy Potato

  • Creamy Roquefort Stuffed Head of Butter Lettuce 12

    with Grated Egg, Bacon, Carrot and Easter Egg Radishes

  
  

• Prime Rib

  • King Cut 38

  • Queen Cut 36

  • Princess Cut 28

  
  

• Rotisserie

  with Braised Greens

  • Chappapeela Farms Duck Legs 26

  • Rack of Baby Colorado Lamb 39

  • Bone-In Short Rib of Beef 31

  • Cochon 24

    Slow Roasted Chappapeela Farms Pork Belly, Loin and Shoulder

  • Roasted 1/2 Chicken 21

  
  

• House Cut Steaks

  • Filet 36

    8oz

  • Bone-In Filet 47

    12oz

  • NY Strip 39

    12oz

  • Rib-Eye 38

    16oz

  • Bone-In Rib-Eye 44

    22oz

  
  

• Mains

  • Pan Seared Scallops 32

    with Forest Mushrooms, Roasted Cauliflower and Citrus with a White Wine Butter

  • P.E.I. Mussels 38

    in an Andouille Sausage, Roasted Garlic Broth with Sauteed Rapini

  • Blackened Redfish 35

    on a Shaved Brussel Sprout and Pork Belly Sauté with Creamed Potatoes

  • Panneed Duck Paillards 36

    with Braised Greens, Creole Mustard Butter and a Sunny Side Up Duck Egg

  
  

• Sauces

  • Béarnaise

  • Marchand De Vin

  • Horseradish Crème Fraiche

  • Creole Bordelaise

  • Truffled Ketchup

  • Worcestershire Glaze

  • *Flight of Sauces 6

  
  

• Sides

  5

  • Loaded Baked Potato

  • Rib Room Potatoes

  • Creole Cream Cheese Grits

  • Jumbo Asparagus with Béarnaise

  • Creamed Spinach

  • Shaved Brussel Sprouts with Crispy Pork Belly

  • Cauliflower Puree

  
  

notice: the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.