The Steak Knife

crostinis topped with imported cheeses and herbs, then baked. the original sauceless, crustless pizza.

a stack of crisp fried eggplant medallions, layered with pecorino romano cheese and spicy marinara

stuffed in mushrooms caps, served simmering in garlic butter laced with white wine and brandy

louisiana lump crabmeat baked in a delicate cheese sauce. a new orleans classic

large gulf shrimp, boiled and served with a classical creole remoulade sauce

thin sliced norwegian smoked salmon, garnished with capers, red onion, herbed cream cheese and extra virgin olive oil

flash fried in a seasoned corn flour with creole remoulade sauce

housemade sourdough bread rounds with garlic dill butter

shrimp, crabmeat, oysters, okra, file and rice in this new orleans favorite

chef's creation, made with the freshest seasonal ingredients.

louisiana jumbo lump crabmeat, marinated in vinaigrette dressing, on a bed of boston lettuce

crisp romaine tossed in a classical caesar dressing. finished with parmesan and croutons

seasonal mixed greens and tomato, with your choice of dressing

avocado half stuffed with marinated hearts of palm and artichoke on mixed greens, topped with asparagus, red onion and vinaigrette dressing.

iceberg wedge topped with blue cheese dressing and red onion

sauteed and topped with lump crabmeat, mushrooms and a beurre blanc sauce

grilled and roasted with olive oil, garlic and fresh rosemary

fresh fish fillet, pan sauteed and topped with lump crabmeat, mushrooms and a beurre blanc sauce

jumbo shrimp, dusted with flour, sauteed with mushrooms, garlic butter, white wine and brandy

lightly battered and served with our own tarter sauce

louisiana lump crabmeat baked in a delicate cheese sauce

chef's creation