4.00Garlic ToastHouse made sourdough bread rounds with garlic dill butter.
10.00EscargotStuffed in mushroom caps, served simmering in garlic butter laced with white wine and brandy.
10.00TidbitCrostini’s topped with imported cheeses and herbs, then baked. ‘The original sauce less, crestless pizza”.
9.00EggplantA stack of crisp fried eggplant medallions, layered with pecorino Romano cheese and spicy marinara.
11.00Crabmeat “Au Gratin”Louisiana lump crabmeat baked in a delicate cheese sauce. "a new Orleans classic".
9.00Shrimp RemouladeLarge gulf shrimp, boiled and served with a classical creole remoulade sauce.
12.00Smoked SalmonThin sliced Norwegian smoked salmon, garnished with capers, red onion, herbed cream cheese and extra virgin olive oil.
12.00OystersFlash fried in a seasoned corn flour with creole remoulade sauce.
Soups
9.00Seafood GumboShrimp, crabmeat, oysters, okra, file and rice in this new orleans favorite.
8.00Soup of the DayChef’s creation, made with the freshest seasonal ingredients.
Salads
11.00Crabmeat VinaigretteLouisiana jumbo lump crabmeat, marinated in vinaigrette dressing, on a bed of Boston lettuce.
8.00Caesar SaladCrisp romaine tossed in a classical caesar dressing. Finished with parmesan and croutons.
7.00The Steak Knife's House SaladSeasonal mixed greens and tomato, with your choice of dressing.Options:
Dressing
11.00“Seraphine” SaladAvocado half stuffed with marinated hearts of palm and artichoke on mixed greens, topped with asparagus, red onion and vinaigrette dressing.
8.00Wedge of LettuceIceberg wedge topped with blue cheese dressing and red onion
Entrees
24.00Veal MedallionsSauteed and topped with lump crabmeat, mushrooms and a bearer blank sauce.
18.00Chicken BreastGrilled and roasted with olive oil, garlic and fresh rosemary.
24.00Yellowfin TunaSeared pepper encrusted and served with sauce of the day.
24.00Gulf Fish “Robert”Fresh fish fillet, pan sauteed and topped with lump crabmeat, mushrooms and a bearer blank sauce.
19.00Shrimp BordelaiseJumbo shrimp, dusted with flour, sauteed with mushrooms, garlic butter, white wine and brandy.
18.00Fried Jumbo Gulf ShrimpLightly battered and served with our own tartar sauce.
19.00Crabmeat “Au Gratin”Louisiana lump crabmeat baked in a delicate cheese sauce.
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