Menu - Timbeaux's

with tasso ham; grape tomatoes; bleu cheese dressing & toasted pecans

shrimp; crawfish; & jumbo lump crab tossed + avocado grape tomatoes & mango lime vinaigrette

with tomato; cucumber; red onion; pepperoncini & croutons

with fresh parmesan & anchovies

with warm goat cheese; sweet peppers; red onion & andouille vinaigrette

with mixed greens; pesto & balsamic reduction

on caramelized onion mashed glazed turnips & grand marnier scented demi glace

with carbonara pasta; roasted yellow tomatoes & pesto cream

with potato & goat cheese tartin; green peas; thyme jus & blueberry reduction

on shrimp risotto + asparagus & a sweet corn sauce

with tasso ham; sun dried tomatoes & a creole butter sauce

with cajun aoli

on grilled vegetable cous cous + a lemon‐thyme beurre blanc

with mixed green toasted almond & citrus grain mustard vinaigrette

on sweet potato mashed + tropical fruit salsa

with grain mustard; cornichons & grilled ciabatta

and creole mustard beurre blanc

with lemon butter sauce

topped + hollandaise

with tortilla chips

with sun dried tomato & basil cream sauce

on cheese grits + asparagus & a mango whiskey sauce

mahi; shrimp; scallops; mussels; clams & snow crab legs in a tomato saffron broth + grilled garlic bread

in a tomato‐basil sauce topped + goat cheese