| |
| |
| Appetizers |
| |
| Oyster Tortellini ~ Cornmeal Fried Oysters atop Four Cheese Tortellini |
| Tossed with Country Ham, Fresh Basil and Roasted Garlic Cream |
| $9 |
| |
| Saffron Risotto Topped with Two Grilled U5 Scallops and Fresh Pesto, Setting in |
| a Parmesan Basket |
| $12 |
| |
| Tempura Pork ~ Flash Fried Pork with a Garlic Chili Glaze, Thai Dipping Sauce, |
| Pickled Ginger |
| $9 |
| |
| Crabcake ~ Jumbo Lump Crabcake with Frazzled Leeks and a Creole Mustard |
| Hollandaise |
| $10 |
| |
| Sauteed Tasso Stuffed Shrimp over Crispy Grit Cake and a Pepper Jelly |
| $9 |
| |
| Fried Green Tomatoes Topped with Jumbo Lump Crabmeat and Beurre Blanc, |
| Laced with White Truffle Oil |
| $12 |
| |
| Marinated Apple Wood Smoked Salmon with Cucumber Raita with Toast Points |
| $12 |
| |
| Salads |
| |
| Caesar Salad with Anchovies and House-made Croutons |
| $7 |
| |
| Dunleith Salad, Mixed Greens, Mandarin Oranges, Purple Onion, Almonds, |
| Dunleith Dressing |
| $7 |
| |
| The "Montgomery" Salad, Mixed Greens, Hearts of Palm, Tomato-Cucumber Relish |
| Chopped Mixed Nuts, Blue Cheese, Basil and Tomato Vinaigrette |
| $8 |
| |
| Citrus Crab Salad ~ Marinated Jumbo Lump Crabmeat with Artichoke Hearts, Tomatoes |
| Leeks and Citrus Fruits tossed with Mixed Greens and West Indies Vinaigrette |
| $14 |
| |
| "The Godchaux" Lump Crab and Jumbo Shrimp, Romaine Lettuce, |
| Remolaude, Capers, Egg, Tomato |
| Half $9 Whole $16 |
| |
| Pastas |
| |
| Chicken Diane ~ Sauteed Chicken, Purple Onions, Tasso and Andouille Sausage |
| with Orecchiette Pasta in a Garlic Tomato Cream Sauce |
| $20 |
| |
| Sauteed Jumbo Shrimp, Sun Dried Tomatoes, Asparagus Tips, |
| Yellow Bell Peppers and Green Bell Peppers Tossed with Gemelli Pasta and |
| Pesto Sauce |
| $22 |
| |
| Entrees |
| |
| Grilled Pork Tenderloin, Creamed Sweet Potato, Southern Style Collard |
| Greens, Sweet and Sour Demi |
| $18 |
| |
| Grilled 8 oz CAB Filet with Port Wine Demi Glace, |
| Sauteed Vegetable Medley and Boursin Yukon Gold Mashed Potatoes |
| $38 |
| |
| Panko Crusted U5 Scallops with a Rosemary Cream Sauce, with Wild Rice and |
| Sauteed Spinach |
| $25 |
| |
| Grilled Duck Breast with Raspberry Demi Glace, Served with |
| Pecan Sweet Potato Coins and Sautéed Spinach |
| $24 |
| |
| Grilled Salmon with a Pesto Sauce on a Bed of Maque Choux with Crispy |
| Potatoes |
| $22 |
| |
| Seafood "Castle-let" with Shrimp, Scallops, and Lump Crabmeat tossed with |
| Purple Onions, Artichoke Hearts and a Vodka Cream Sauce on a bed of Risotto topped with Hollandaise |
| $27 |
| |
| Grilled 14oz CAB Ribeye with Demi Glace and Drizzled with our Dunleith Steak Sauce, |
| Served with Boursin Yukon Gold Mashed Potatoes and Sauteed Vegetable Medley |
| $28 |
| |
| Pecan Crusted Tilapia, Spinach and Mushroom Risotto, Crawfish Beurre Blanc |
| $24 |
| |
| *** Allergenic Information on Sauteed Vegetable Medley *** |
| Garlic, Corn, Assorted Mushrooms, Asparagus, Bell Peppers and Red Onion |
| |
| There will be a shared plate charge of $7.00 on all entrees. |
| We are happy to prepare menu items to meet your particular dietary needs. |
| Please do not hesitate to ask your server or consult with the chef. |
