Dinner Menu




All of our dishes are created from scratch!  Thank you for your patience!


Fried Green Tomatoes And Blackened Shrimp

Fresh green tomatoes fried golden brown, topped with blackened Gulf shrimp

 and our homemade Remoulade sauce,

 finished with a Steen’s Cane syrup reduction -13.5-

Prosciutto Wrapped Scallops

Pan seared diver scallops wrapped in prosciutto over garlic wilted spinach

and finished with a Gorgonzola cream -16-

Cheese and Meat Plate

Prosciutto, Pepperoni, and Salami.  Cheddar, Swiss, Pepper jack, and Colby jack.  House pickled vegetables and mustard -13-


Gumbo du Jour


Traditionally prepared gumbo with fresh produce and local protein

-5.5- / -8.5-

Soup du Jour


Seasonally inspired soup with farm fresh produce and local protein

 -5.5- / -8.5-


Creole House Salad

Fresh greens, seasonal tomatoes, shaved onions, Parmesan cheese and bacon pieces served with a homemade Creole house dressing -10-

(add chicken or shrimp +4)

Char-Grilled Caesar Salad

Char-grilled Romaine hearts, shaved Parmesan Reggiano cheese finished with a homemade Caesar dressing  -10-

( add chicken, shrimp or oysters +4)

Seasonal Salad

Fresh baby spinach, seasonal berries, nuts, and Goat cheese, served with a homemade Strawberry vinaigrette  -10-

( add chicken or shrimp +4)

Spinach Salad

Fresh spinach, cucumber, roma tomatoes, red onions, Gorgonzola cheese vinaigrette -10-


(All sandwiches served with hand cut fries)


Grilled chicken breast, avocado, red onions, seasonal tomatoes,

 and Garlic aioli served on a Ciabatta bun -11-

Spicy Chicken

Fried chicken breast topped with Swiss cheese, Sriracha paste, Applewood bacon, and Spicy aioli served on a Ciabatta bun -11.5-

Cochon De Lait Po Boy

Beer braised pork shoulder and aromatics topped with homemade Creole slaw  served on locally-made French bread -10.5-

Cotè Burger

2-Homemade thin patties layered with American cheese and caramelized onions on top of lettuce, tomatoes, and Creole aioli served on a locally-made Brioche bun -13-

BLT & Avocado

Applewood bacon, crisp lettuce, seasonal tomatoes, Garlic aioli and sliced avocado served on Texas toast -10-

 (Add chicken +4)


(Served with hand cut fries)

Fried shrimp, Fried chicken tenders, Grilled cheese or Burger -5-



Blackened Redfish

Fresh Snapper, blackened, served over corn and okra maque choux,

 topped with sweet pepper Beurre Blanc -19.5-

Blackened Scallop and Pesto Pasta

Blackened diver scallops red onions and bell peppers

tossed with rag cut pasta and house made pesto -21-

Grilled Fresh Fish

Fish du Jour served over a bed of fresh Corn succotash

and finished with a Lobster butter sauce -19.5-

Crawfish Smothered Ribeye

Hand cut Ribeye, cooked to perfection, and smothered in our house made crawfish cream sauce.  Served with a side salad and fresh asparagus -28-

Black & Blue Ribeye

Blackened hand cut ribeye topped with Applewood smoked blue cheese

served over fresh asparagus. Served with a side salad. -27.5-

Steak & Potatoes

Hand cut filet over roasted fingerling potatoes

topped with a garlic and rosemary compound butter. Served with a side salad. -32-



8oz Filet, hand cut and served over Lyonnaise potatoes

and fresh asparagus finished with a Cognac Cream -29-

Crawfish and Chicken Creole Pasta

Louisiana Crawfish, seasoned chicken, sweet peppers, cherry tomatoes, red onions, and fresh garlic tossed in a creole cream and served over rag cut pasta -24-

Sweet & Spicy Shrimp

Deep fried Gulf shrimp tossed with agave nectar & red pepper flakes

served over a lime, cilantro, and cabbage slaw -16.5-

Veal Picatta

Paneed Veal topped with gulf shrimp, capers, lemon, and butter

and served over rag cut pasta -23-


Fried Shrimp or Oyster Basket

Succulent fried shrimp or oysters served with hand cut fries and toast

Shrimp -13.5- or Oyster -15.5- or Soft-shell Crab -18-

Blackened Chicken Alfredo

Blackened chicken breast, tossed in a homemade Alfredo sauce,  finished with fresh Parmesan cheese and served over Rag cut pasta -15-

 (shrimp substitute add  +4)

Chop and Polenta

Frenched center cut pork chop served over a fried polenta cake

and finished with a Gorgonzola cream -21-


Bacon Wrapped Pork Chop

16oz Frenched chop, stuffed with Spiced apples, wrapped in Applewood Smoked bacon, and seared to perfection. Served over a Cayenne Sweet potato mash finished with Pork au jus -21-

Cajun Cordon Bleu

Pan fried chicken breast stuffed with Andouille sausage, Mozzarella cheese, Green onions, and house seasonings, finished with a Creole sauce served over Hericot Verte -17.5-



Banana Fosters Bread Pudding

Traditionally prepared bread pudding using locally-made bread;

topped with our home-made Bananas Foster sauce, fresh bananas,

and powdered sugar -6-

 Seasonal Crème Brûlèe

Served with whipped topping and a mint leaf -7-

Homemade Dessert Of The Week


When you are finished, walk next door to The Maple Room!

It’s our cocktail lounge!