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Louisiana Jumbo Lump Crab Cakes with a Parmesan Mornay |
9 |
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Flash Fried Escargot With Honey Jalapeno Beurre Blanc |
7 |
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Fried Green Tomatoes topped with crawfish hollandaise sauce |
7 |
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Flash Fried Oysters with Blackened Cream Sauce |
10 |
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Foie Gras of The Day Features the Chef's Daily creation with Hudson Valley Foie Gras |
12 |
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Shrimp Ceviche with black beans and mango |
9 |
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Mixed Field Green Salad with spiced pecans, stilton cheese and raspberry vinaigrette
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6 |
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Warm Dates wrapped in Bacon and stuffed with Goat Cheese with Mixed Greens and Pomegranate Vinaigrette |
8 |
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Romaine Salad with buttermilk Vinaigrette and grated parmesan |
7 |
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Spinach Salad with shaved red onions and hot bacon Vinaigrette |
7 |
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Filet Mignon, an 80z center cut filet with garlic mashed potatoes, aspargus and blue cheese hollandaise |
30 |
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Paneed Veal Jackson, Paneed Veal served over sauteed mushrooms, pecans and provolone cheese with crabmeat hollandaise |
26 |
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Double Cut Pork Chop, 14 oz bone in chop brined in herbs, grilled and served with a citrus glaze and sugar snap peas |
25 |
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Chef’s Fresh Seafood Creation |
MKT |
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Broiled Salmon with fried oysters and lemon beurre blanc over sauteed spinach |
23 |
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Maple Leaf Duck 2 Ways - Smoked Duck Breast Stuffed and leg confit over wilted arugula and steen's cane syrup vinaigrette |
24 |
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Skillet Fried Lamb Chops served atop spaetzle with an abita restoration ale mustard cream sauce and haricot verts
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30 |
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Chef’s Vegetarian Creation - Grilled Portabella Mushroom cap over leek and corn tempura fritter with chimi churri |
19 |
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Profiteroles with Chocolate Chip Mint Gelato and Fudge Sauce |
7 |
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Decadent Raspberry Chocolate Tart |
7 |
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Chocolate Pot Au Creme with Raspberry Puree |
7 |
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Bread Pudding with Fresh Strawberry Caramel Sauce |
7 |
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jackson “build your own” omelette
a large three egg omelette which includes your choice of: |
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cheddar, feta, or blended cheeses | 7 |
additional items: |
| - bell peppers, jalapeños, tomatoes, mushrooms | 2 |
| - bacon, andouille, or prosciutto | 2 |
| - shrimp, crawfish, or crabmeat stuffed “pain perdu” | 3 |
Stuffed “Pain Perdu” |
| french toast stuffed with fruit and cream cheese mousse | 10 |
eggs lafitte |
| two poached eggs over paneed green tomatoes with hollandaise | 12 |
eggs jackson |
| two poached eggs over crab cakes with parmesan mornay | 15 |
eggs tremé |
| two poached eggs with prosciutto over sourdough with stilton mornay | 12 |
eggs marigny |
| two poached eggs over a mushroom frittata with hollandaise | 13 |
eggs audubon |
| two poached eggs over an andouille frittata with hollandaise | 12 |
eggs bouligny |
| two poached eggs with grilled filet, tomatoes, and stilton mornay | 18 |
oysters sardou |
| flash fried oysters over spinach and artichokes with hollandaise | 15 |
sides
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grits | 2 |
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jalapeno cheese grits | 3 |
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bacon | 2 | |
andouille sausage | 3 |
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hash browns | 3 |
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extra biscuits (2) | 2 |
your choice of :
jackson “build your own” three egg omelette, stuffed pain perdu, eggs lafitte, eggs jackson, eggs tremé, eggs marigny, eggs audubon, oysters sardou
and choice of:
up to 3 mimosas, bloody marys, brandy milk punch or house champagne
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