Boot Hill Bar & Restaurant

Louisiana Crawfish Rissotto, lightly fried and served with roasted onions, peppers, Tomato Rosa Sauce and topped with Parmesan Cheese

Fried Calamari served with Boot Hill Red Gravy

Prince Edward Island Mussels cooked with Stewed Plum Tomatoes, torn Italian Basil and Herbsaint

Thinly Sliced Eggplant, Layered with Fresh Tomato, Basil and Mozzarella topped with Boot Hill Red Gravy

House-made Potato Dumplings, with Louisiana Blue Lump Crab, Roasted Garlic Cream, Lemon and Truffle Scented Ricotta

Selection of Charcuterie and Cheeses with accoutrements

Salami, Roasted Peppers, Shaved Red Onion, Olives, Marinated Mushrooms, Fresh Tomatoes, Boiled Eggs and Cheese, tossed with Covey Rise Lettuce and our House Vinaigrette

A blend of Covey Rise Lettuce, Tomatoes, Red Onions, Croutons and our House Vinaigrette

Romaine with Caesar Dressing, tossed with Parmesan Cheese and Croutons topped with Anchovies

Covey Rise Heirloom Tomatoes, Fresh Water Mozzarella, Basil Oil and Balsamic Reduction

Louisiana Shrimp, Okra and Local Andouille Sausage, in a rich dark gumbo roux, served with Louisiana White Rice

Italian Cannellini Beans in a rich beef stock, served with fresh herbs, vegetables and Ditalini Pasta

House-made Italian Sausage layered with Portabella Mushrooms, Fresh Mozzarella, Gnudi Ricotta and fresh pasta baked in Boot Hill Red Gravy

Veal Scaloppini sauteed in Brown Butter with Lemon and Capers served over a Brandy Mushroom Linguine

Bay Scallops, Louisiana Crab, Shrimp and Caramelized Onions baked in Roasted Garlic Cream with Herbed Mascarpone, Parmesan and Broccolini

Fresh Covey Rise Tomatoes, tossed with Rigatoni, Garlic Oil, Basil and topped Parmesan Cheese

Alfredo Cream Sauce made with garlic and egg yolk severed over Alfredo and topped with Romano Cheese

A Large Sicilian Style Meatball simmered in Boot Hill Red Gravy and served over Spaghetti

Sauteed Gulf Shrimp in a Fiery Tomato Basil sauce served with Linguini

Roasted Seasonal Vegetables with a Fresh Basil Pesto Cream Sauce

Raw Louisiana Oysters served with "Beaver Horseradish", Ketchup and Lemon

A half dozen Louisiana Oysters, wrapped in Apple Wood Smoked Bacon and skewered, with garlic and leeks served on a Gorgonzola Cream Sauce

A New Orleans classic, a half dozen Louisiana Oysters with Shrimp, mushrooms, green onions, herbs and seasoning in a White Wine Sauce

A half dozen Louisiana Oysters with artichoke, garlic, bread crumbs and Extra-Virgin Olive Oil, finished with a Fresh Lemon Oil

A half dozen Louisiana Oysters with Fresh Spinach, Apple Wood Bacon and a touch of Herbsaint

Half Dozen New Orleans Style BBQ Sauce, Worcestershire, fresh herbs, and fresh ground black pepper, finished with Parmesan Cheese

Extra-Virgin Olive Oil, Garlic, Parmesan Cheese and Fresh Herbs

Grilled 20oz Bone-In Prime Ribeye with Shoestring Potatoes served with a trio of sauces

Pan seared 12oz New York Strip with Gorgonzola, Cherry Tomatoes, Arugula, Panzanella and fresh croutons

Half Chicken grilled under a brick with Preserved Lemon, Capers, Pancetta and Broccolini

Our Daily Fresh Fish, lightly breaded and sauteed, topped with a fresh basil, Citrus Scented Vinaigrette with Fresh Herbs, Lemon Scented Risotto and English Peas

Daily Selection pan seared over Garlic Spinach with Louisiana Blue Crab and covered in Chive Butter

Pan seared and simmered in a rich red sauce, garnished with capers, anchovies, black olives and fresh herbs

Traditional Italian Crispy Pastry filled with Chocolate and Vanilla Ricotta Cheese, served with a Raspberry Coulis

Chef's Daily Creation-Bread Pudding served with a White Chocolate Ganache

A trio of Ice Creams with Candied Fruit and Nuts

A New York Style Cheese Cake with a Fresh Strawberry Topping

with Fernet

with Baileys