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  • 3 lb. center cut pork loin roast ( seasoned 1 hour ahead of time)
  • 2 tsp. Cajun seasoning
  • 1/3 c. corn oil
  • 3 c. diced onion
  • 1 c. diced bell pepper
  • 1 c. diced celery
  • 3 qt. rich chicken stock
  • 1/2 tsp. black pepper
  • 2 1/2 tsp. granulated garlic powder
  • 1 1/2 tsp. kitchen bouquet
  • 3/4 c. green onion
  • 10 c. hot steamed rice
  • 1 tsp. dark brown roux


In a cast iron pot, add 1/3 c. corn oil. Then over medium heat, (let oil get very hot before adding meat) brown roast well on all sides. Add onion, bell peppers, and celery and stir into the bottom. Let sauté, stirring often until vegetables are done. Scrape the bottom of the pot often to prevent sticking. Add stock and dark roux and stir until it is well dissolved. Add seasoning, kitchen bouquet, and simmer covered for 1 hour on medium heat. When the dish is done, let stand for 30 additional minutes. Slice and serve over rice or with smothered sausage potatoes.



  • 1 pound shrimp
  • 2 pints oysters
  • 1/2 stick butter
  • 4 tablespoons flour
  • salt and red pepper to taste
  • 1 pint half and half (or 1 cup cream and 1 cup milk)
  • 1/2 small can Parmesan cheese
  • 1 dozen large patty shells


Boil shrimp in seasoned water. Peel and shred shrimp with a for, while still warm. Set aside. Make a thick white sauce with the butter, flour and half and half. Add the cheese and shrimp to sauce and season highly with pepper and salt. Heat oysters in a separate pot until the edges curl. (Add red pepper to the oysters while they are cooking.) Spoon oysters into cream sauce, adding sufficient oyster liquor for proper consistency. Fill patty shells with mixture and place in a moderately hot oven for about 10 minutes, or until thoroughly heated.


  • 10- 4oz. semi-boneless quail
  • 4 c. Merlot wine
  • 1/2 c. Steen's syrup
  • 3 Tbs. All purpose seasoning

Marinate quail in wine, syrup, and all purpose seasoning for 24 hours. Remove from marinade and set aside.

Venison Tenderloin


  • 4–1 lb. venison tenderloins
  • 1 c. soy sauce
  • 5 c. pineapple juice
  • 2 tsp. All purpose seasoning

Marinate tenderloins in soy sauce, pineapple juice and all purpose seasoning for 24 hours. Remove from marinade and grill over mesquite wood until medium rare. Cool for 20 minutes and cut into 4 oz. portions.

Quail Assembly:

Stuff venison tenderloins into quail body. Grill over mesquite wood until medium rare. Remove and bake at 375 degrees for four minutes.

Brown Butter Pear Sauce


  • 3 sweet peas
  • 2 qt. water
  • 1 qt. granulated sugar
  • 1 Tbs. cinnamon

Cut and core pears. Poach pears in water, sugar, and cinnamon for 10 minutes. Remove pears and cool. Reserve pear stock for later use.

Blonde Roux: (A thickening agent used to give the sauce more body. It should be added at the end after the butter has been bronzed)


  • 3 oz. Flour
  • 3 oz. Butter

On medium-low heat, cook butter until golden brown (This means to burn the butter or bronze it) and set aside. Bring chicken stock to a boil. Reduce to a simmer and add wine, Tobasco, garlic, and pear stock. Let simmer for five minutes. Add bronzed butter and blonde roux. Be careful only to add the roux a little at a time as to not over thicken the sauce.


  • 1/2 c. butter
  • 1/2 c. diced leeks
  • 1/2 c. diced "Vidalia" onions
  • 1/2 c. diced celery
  • 1/2 c. diced vine ripe beef steak tomato
  • 1 T. chopped garlic
  • 1 c. brandy
  • 1/2 c. sherry
  • 1/8 c. Hungarian paprika
  • 1 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 1 T. sugar
  • 2 qt. heavy cream
  • 1/2 qt. rich lobster stock
  • 6 lobster shells
  • 1 1/2 lb. lobster meat
  • 1 lb. crawfish


In a heavy bottom pan, sauté. Reduce heat and let simmer for 45 minutes. Strain all solids and return to heat. Stir in 3 pounds of diced lobster meat, 2 pounds of crawfish tails and thicken with blonde roux.

Brie Dumplings


  • 1 lb. Trimmed brie (semi-ripe)
  • 2 10X14 sheets puff pastry dough
  • 1 Egg beaten


Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on each square pulling all four corners upward. Twist one full turn and pinch off excess dough. Roll into a ball and brush with egg. Fry in fresh oil for 4 minutes until golden. Serve on side of soup.



  • 1 teaspoon olive oil
  • 3 scallops, minced
  • 1/2 onion, minced
  • 1/2 yellow bell pepper, chopped
  • 1/4 cup minced parsley
  • 3 ounces shrimp (91 to 110 count), minced
  • Salt and pepper to taste
  • 1/4 tablespoon bread crumbs
  • 1/4 tablespoon Parmesan cheese
  • 2 (6-ounce) salmon fillets
  • Salt and pepper
  • Oyster-Mushroom Red Pepper Sauce


Heat oil. Saute scallops, onion, and bell pepper. When onions liquefy, add parsley and shrimp with salt and pepper. Reduce liquid to one-third. Add bread crumbs and Parmesan cheese; keep warm. Season salmon with salt and pepper; place on grill. Remove when scored. Add scallop dressing to center, and roll fillet. Place in oven at 350 degrees for 10 minutes. Remove and slice into medallions. Place Oyster-Mushroom Red Pepper Sauce on plates; top with stuffed fillets.


Oyster-Mushroom Red Pepper Sauce


  • 1 red bell pepper
  • 1/2 cup dry vermouth
  • 1/2 white onion, diced
  • 5 oyster mushrooms, divided
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 tablespoon white pepper and salt


Roast bell pepper at 350 degrees until skin softens. Remove outer skin and seeds, dice pepper, and sauté in butter with diced onions. Add salt and pepper and vermouth. Add 2 mushrooms. Puree after reducing sauce to a third. Pass through fine sieve. Add cream and reduce by a third. Add 3 blanched mushrooms for garnish.

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hide3480 N.E. Evangeline Thrwy. (I-49) • Lafayette, LA 70507

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