Seafood, meats, sausages, vegetables, spices, and fruits are used in offerings well-known to local diners, and new creations will surprise even the most jaded patron.

Among the daily fare is seared Ravigote Crab Cake, Veal Esplande Trio of Pan Searded Baby White Veal Cutlets, chicken pontalba with ham, mushrooms, and béarnaise;american Kobe beef brisket au jus with horseradish sour cream and grilled Potato Cake; and pesto shrimp bisque. Daily specials are offered and the menu changes with the season.

Calas are offered as an appetizer course, featuring shrimp, crawfish, and Andouille with green onion and pepper jelly dipping sauces. Sweet Calas are offered as a dessert item.