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Lunch Menu

Appetizers

Eggplant Piegata
thinly sliced eggplant, folded and stuffed with a mixture of Italian cheeses, eggplant and pine nuts, then topped with Pomodoro 12

Montrachet Goat Cheese
pistachio crusted, served warm over a balsamic raspberry reduction with cherry tomatoes and white truffle oil 12

Grilled Quail
wrapped in pancetta with a fig and grape liqeuer reduction 12

Louisiana Shrimp Cakes
with sautéed mushrooms and radicchio,on a basil aioli and tomato coulis 12

Seared Scallops
pan seared with a port wine, roasted garlic sauce 18

Tuna Tartare
two ways, with ginger and the other cilantro; diced tuna tossed in ponzu,lime, green onion, served with wasabi aioli, avocado and House made pita chips 16

Goat Cheese Stuffed Shrimp
Three jumbo Louisiana gulf shrimp, stuffed with goat cheese, oven-roasted with lemon and olive oil 12

Soups

Chef’s soup of the day 5 /7
French onion soup 8

Salads

The Dominique
romaine and mixed field greens, european cucumber, carrot, tomato, hearts of palm and asparagus, served with a vegetable vinaigrette 9

Caesar
crisp romaine chopped, then tossed with a dressing of garlic, anchovy, egg and dijon mustard served with a garlic parmesan crustini 8

Organic Mixed Field Greens
Mixed field greens, red onion, strawberry slices and candied walnuts, tossed in a Strawberry vinaigrette topped with crumbled goat cheese 10

Buttermilk Peppercorn
chopped romaine, bacon, egg, parmesan cheese, tossed in a buttermilk peppercorn dressing and topped with avocado 9
With Chicken 8 – Shrimp 8 – Beef Tenderloin 12 – Seared Tuna 8

Shrimp Remoulade Salad
Crisp romaine, cherry tomatoes, cucumbers, hearts of palm, tossed in a lemon basil and olive oil vinagrette, topped with three large shrimp in remoulade sauce 12

Pulled Duck Salad
Mixed field greens, red onion, strawberry slices and candied walnuts, tossed in a Strawberry vinaigrette topped with crumbled goat cheese 18

Sandwiches

Charbroiled Burger
Served with lettuce, tomato and red onion on a french sesame seed bun 12

Grilled Rib Eye
Thinly sliced rib eye grilled then served on french bread with au jus and horseradish 16

Chicken Salad
Pulled chicken, with carrots, granny smith apples, Celery, golden raisins and pine nuts, tossed in lemon vinaigrette, With lettuce tomato and red onion, served on whole grain bread 12

Tuna Salad
Fresh seared tuna with celery, pickles and red onion, tossed in mayo then served with lettuce and tomato on whole grain bread 12

Sandwiches served with vegetables and house made pita chips

Entrees

Goat Cheese Stuffed Shrimp
Jumbo Shrimp oven-roasted with lemon and olive oil 18

Shrimp Scampi Linguini
large Louisiana gulf shrimp sautéed in garlic, white wine, lemon and butter sauce, served over linguini topped with basil 18

Chicken Supreme
herb rubbed , pan seared then roasted, served on a relish of sundried tomato, olives, capers and onions 18

Pork Tenderloin
with caramelized granny smith apples with a tangy sherry wine sauce 24

Seared Duck Breast
duck breast, spice rubbed then seared, served with an orange infused reduction 24

Beef Tenderloin
with a pistachio béarnaise sauce petite - 24 / lg - 34

Seared Tuna
sesame-crusted, seared rare, and pooled with saffron-champagne sauce 28

Salmon
oven roasted with a hazelnut crust 29

Mahi Mahi
sautéed with white wine, lemon and capers 32

Choose one starch; celery root mashed potatoes, scalloped potatoes, wild rice with leeks, or Israeli couscous

Executive Chef / Proprietor - Donna Chabert-Malbrough

A corkage fee of $20.00 is available for that special bottle of wine 20 % gratuity will be added to any party of 5 or more