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  • 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.

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

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