Lafitte Restaurant & Courtyard

Crab Cakes

Jumbo lump crab cakes set on a roasted corn salad finished with chardonnay butter and finished with chipotle lime drizzle

Duck Confit Spring Rolls

Crispy duck confit spring rolls with a sesame sweet chili glaze

Bacon Wrapped Shrimp

Smoked bacon wrapped jumbo shrimp set on fried eggplant and caramelized red onion marmalade hash and finished with a fresh basil champagne butter

Fried Green Tomatoes

Fried green tomatoes topped with jumbo lump crab meat and sautéed in a fresh herb parmesan cream sauce

Duck Quesadillas

Maple leaf duck quesadilla with baby spinach and goat cheese, finished with a blueberry bbq drizzle

Duck & Andouille Gumbo

Chef's Daily Soup Creation

Ponchatoula Strawberry and Mixed Green Salad

Greens tossed in a pomegranate sugar cane vinaigrette and finished with candied pecans, goat cheese, red onions, and tomatoes

Lafitte Salad

Mixed greens, red onions, carrots, tomatoes, and radishes with our house parmesan peppercorn dressing on the side

Caesar Salad

Romaine lettuce, shaved parmesan, croutons, and red onions

Northshore Grill

Featuring a petite filet mignon topped with a cabernet glace and maple leaf duck breast topped with a cassis glace set on a fried eggplant medallion with whipped potatoes

Southshore Grill

Featuring a petite filet mignon topped with a cabernet glacé and gulf fish topped with a jumbo lump crab lemon butter and set on a fried eggplant medallion with whipped potatoes

Hawaiian Ribeye

Marinated and grilled prime 16 oz ribeye served with whipped potatoes & vegetables

Filet Mignon

Grilled hand cut prime 8 oz filet mignon with whipped Yukon Gold potatoes and asparagus

Ribeye

Grilled hand cut prime 16 oz ribeye with roasted cauliflower, Brussel sprouts, and whipped Yukon Gold potatoes

Duck

Seared farm raised duck breast topped with fresh blackberries and cassis glacé served with Kentucky bourbon and orange whipped sweet potatoes and wilted spinach

Pork Chop

Grilled double cut pork chop topped with a roasted garlic honey and rosemary port glacé with country skillet sweet potatoes

Gulf Fish

Pan roasted gulf fish with piquillo pesto and lemon caper sauce with assorted grilled vegetables

Chicken

Panko crusted boneless chicken breast topped with a charred lemon and fresh thyme white wine butter sauce served with angel hair pasta and vegetables

Salmon

Thai honey limed glaze Atlantic Salmon and roasted red pepper popcorn shrimp nestled upon a crunchy wanton salad of cabbage, snow peas, and zucchini noodles with pineapple sweet and sour sauce

Charcuterie Board

Cured meats and artisan cheeses accompanied with chef O'Donnell's daily assortment of gourmet condiments, pickles, and marinated olives

Greek Meatballs

Lamb and beef lemon zest, thyme, capers, and dill served with zucchini noodles

Tuna

Rare seared big eye tuna served with prosciutto wrapped & goat cheesed stuffed asparagus and finished with a truffle port syrup

Flank Steak

Marinated and grilled flank steak, charred broccoli, with sides of chimichurri and au jus

Cheesecake

cheesecake with a toasted pecan gram cracker crust fresh berries and praline sauce

Bread Pudding

White Chocolate bread pudding with whiskey sauce

Crème Brûlée

Decadent Vanilla Crème Brûlée

Torte

Dark Chocolate Torte topped with a golden caramel & espresso ice cream finished with a Kentucky bourbon caramel drizzle