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  • 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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