DINNER MENU

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

APPETIZERS

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 -19-

Fried Scallop or Oyster Bordelaise

Golden fried U-10 scallops or Gulf Oysters smothered in a lemon, garlic, and butter cream -18 scallop- -14 oyster-

 SOUPS

Gumbo du Jour

Cup/Bowl

Traditionally prepared gumbo with fresh produce and local protein

-5.5- / -8.5-

 

Soup du Jour

Cup/Bowl

Seasonally inspired soup with farm fresh produce and local protein

 -5.5- / -8.5-

SALADS

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)

Muffaletta Salad

Fresh greens, Chesisi ham, rotisserie turkey, Genoa salami, Swiss cheese, and queen olives served with a caper and artichoke vinaigrette -14-

SANDWICHES

(All sandwiches served with hand cut fries)

Cali

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)

KIDS MENU

(Served with hand cut fries)

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

 

 

ENTREES

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 -27-

Grilled Fresh Fish

Fish du Jour served over a bed of fresh Corn succotash

and finished with a Lobster butter -19.5-

Crab 3 Ways

Deep fried soft shell crab, house made crab cake, and crab stuffed shrimp

served on a bed of spinach and served with house remoulade and cocktail -25-

Black & Blue Ribeye

12oz Blackened hand cut Ribeye topped with Applewood smoked blue cheese

served over fresh asparagus. Served with a side salad. -28-

Steak & Potatoes

8oz Hand cut filet or 12 oz ribeye served over roasted fingerling potatoes

topped with a garlic and rosemary compound butter (add buttered crab +5). Served with a side salad. -32-

 

Filet

8oz Filet, hand cut and served over Lyonnaise potatoes

and fresh asparagus finished with marchande de vin  -32- (add buttered crab +5)

Shrimp and Oyster Rustica

Gulf shrimp, sweet peppers, onions, and tomatoes served over rag cut pasta, tossed in a creole cream sauce and topped with fried oysters and fresh shaved Parmesan -18-

Sweet & Spicy Shrimp

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

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

Soft shell and Shrimp Picatta

Deep Fried Soft-shell crab topped with gulf shrimp, capers, lemon, and butter

and served over hericot verte -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)

Steen’s Brine Chop and Fingerlings

Frenched center cut pork chop, traditional brine and Steen’s cane syrup, served over seasoned fingerling potatoes and with a side of blanched hericot verte -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-

Chipotle  Chicken Lettuce Wraps

Chipotle Chicken, green and red onions,  red peppers, cherry tomatoes, garlic, and adobe sauce served over fresh romaine heart leaves and topped with fresh cilatro and lime  -3 for 16-

 

DESSERTS

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 seasonal topping -7-

Homemade Dessert Of The Week

ASK YOUR SERVER

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

It’s our cocktail lounge!