Maison Lacour French Restaurant

duck pate with green peppercorn and cognac

fresh shiitake sauteed in butter

with grilled apple and three mustard sauce

shrimp ravioli with white wine cream sauce

with garlic butter sauce and sliced mushrooms

topped with jumbo lump crab and hollandaise sauce

our smoked salmon served with spicy cream sauce

veloute of brie cheese with jumbo lump crab and asparagus

creamy crawfish bisque lightly scented with orange

rich seafood broth with jumbo lump crab and shrimp

jumbo lump crab, scallops and shrimp on lettuce with cream dressing

jumbo lump crab on lettuce , cream dressing

on lettuce with vinaigrette dressing

flounder filet with crab and light sauce baked in parchment

broiled salmon filet. three mustard sauce.

jumbo lump crab in sauce of cream, white wine and shallots, baked

lightly sauteed with butter and lemon juice

large shrimp with assorted vegetables, grilled

shrimp in spicy cream sauce over angel hair pasta

lump crab, shrimp and asparagus with white wine cream sauce

venison tournedo wrapped in bacon, pan sauteed and finished with a demi-glace and mushrooms

breast of duck marinated, broiled and served sliced raspberry sauce

two quail stuffed with veal, pork and wild mushrooms; baked. madeira sauce

young squab marinated in port, stuffed with veal, pork, shallots and pistachio. baked and served with port wine sauce.

marinated in port and roasted, top with mushrooms in cream sauce

thin slices of veal sauteed. lemon butter sauce on the side

poached in white wine, cream, cognac assorted mushrooms

slices of veal sauteed, topped with crab, asparagus. hollandaise sauce

veal chop, cognac flambe and sauteed with cream mushrooms

new zealand lamb rack rolled in herbs de provence, baked and sliced into chops. mint or mustard sauce

lamb tenderloin rolled in herbs de provence, baked, and cut into slices. horseradish cream sauce

grilled filet topped with crawfish tails in a spicy red butter sauce

grilled filet topped with mushroom in bordelaise sauce

grilled 4 oz filet with bearnaise sauce, jumbo lump crab in pastry with hollandaise sauce and shrimp with garlic butter sauce

coated with cracked pepper and coarse salt, pan- broiled and cognac flambe. sauce of green peppercorns, shallots and demi-glace

with bearnaise sauce

fresh baked puff pastry in the shape of a clam. vanilla ice cream and raspberries and served atop a raspberry sauce

heart shaped fresh baked puff pastry. mocha-chocolate and small scoops of vanilla ice cream served on a chocolate sauce

(allow 30 minutes)

souffle flavors: lemon, chocolate or vanilla

french vanilla, blue berry or southern comfort praline

mango or apple champagne

with whiskey butterscotch sauce

perigord traditional walnut cake, topped with creme anglaise

very dense, rich, chocolate

praline liqueur, courvoisier vs and vanilla ice cream

creme de cacao, courvoisier vs, and vanilla ice cream

duck pate with green peppercorn and cognac

fresh shiitake sauteed in butter

with grilled apple and three mustard sauce

shrimp ravioli with white wine cream sauce

with garlic butter sauce and sliced mushrooms

topped with jumbo lump crab and hollandaise sauce

our smoked salmon served with spicy cream sauce

veloute of brie cheese with jumbo lump crab and asparagus

creamy crawfish bisque lightly scented with orange

rich seafood broth with jumbo lump crab and shrimp

jumbo lump crab, scallops and shrimp on lettuce with cream dressing

jumbo lump crab on lettuce , cream dressing

on lettuce with vinaigrette dressing

flounder filet with crab and light sauce baked in parchment

broiled salmon filet. three mustard sauce.

jumbo lump crab in sauce of cream, white wine and shallots, baked

lightly sauteed with butter and lemon juice

large shrimp with assorted vegetables, grilled

shrimp in spicy cream sauce over angel hair pasta

lump crab, shrimp and asparagus with white wine cream sauce

venison tournedo wrapped in bacon, pan sauteed and finished with a demi-glace and mushrooms

breast of duck marinated, broiled and served sliced raspberry sauce

two quail stuffed with veal, pork and wild mushrooms; baked. madeira sauce

young squab marinated in port, stuffed with veal, pork, shallots and pistachio. baked and served with port wine sauce.

marinated in port and roasted, top with mushrooms in cream sauce

thin slices of veal sauteed. lemon butter sauce on the side

poached in white wine, cream, cognac & assorted mushrooms

slices of veal sauteed, topped with crab, asparagus. hollandaise sauce

veal chop, cognac flambe and sauteed with cream & mushrooms

new zealand lamb rack rolled in herbs de provence, baked and sliced into chops. mint or mustard sauce

lamb tenderloin rolled in herbs de provence, baked, and cut into slices. horseradish cream sauce

grilled filet topped with crawfish tails in a spicy red butter sauce

grilled filet topped with mushroom in bordelaise sauce

grilled 4 oz filet with bearnaise sauce, jumbo lump crab in pastry with hollandaise sauce and shrimp with garlic butter sauce

coated with cracked pepper and coarse salt, pan- broiled and cognac flambe. sauce of green peppercorns, shallots and demi-glace

with bearnaise sauce

fresh baked puff pastry in the shape of a clam. vanilla ice cream and raspberries and served atop a raspberry sauce

heart shaped fresh baked puff pastry. mocha-chocolate and small scoops of vanilla ice cream served on a chocolate sauce

(allow 30 minutes)

souffle flavors: lemon, chocolate or vanilla

french vanilla, blue berry or southern comfort praline

mango or apple champagne

with whiskey butterscotch sauce

perigord traditional walnut cake, topped with creme anglaise

very dense, rich, & chocolate

praline liqueur, courvoisier vs and vanilla ice cream

creme de cacao, courvoisier vs, and vanilla ice cream