Restaurant operations are Friday and Saturday -- dinner only and Sunday Brunch.
Chef Joann Hanson York masters the cuisine benefitting the patrons who select seating from the 68-seat venue dispersed about the cottage premises separated into small and medium size rooms besides the gallerie.
Chef Joann is a graduate of the Culinary Institute of America and carries credentials from Vrazel's as well as her own Plantation Cafe that was located on East Scenic Drive.
Provided by the music of singer Helon Roth --- Dancing permitted.
BLUE ROSE ANTIQUES
Owner-Proprietors, Phil LaGrange and Herb Pursley take special care to import none but the finest in American and European antiques. While browsing through the beautiful antebellum home, one can appreciate the many oils and limited edition prints; the hand-cut crystal and fine estate jewelry; the rare collectible plates, bronzes, and Russian icons; and a vast selection of dated furniture.
Spicy Pork Wonton Napoleons
with fresh mango and pineapple
Grilled Crab and Cheese
with wasabi oil and watercress
Turtle Au Sherry
Blue Rose Salad
(Our original house salad) - Mesclun greens, blue cheese crumbles, toasted pecans and our original Creole raspberry vinaigrette.
Classic Caesar Salad
- Romaine hearts tossed with shredded Parmesan, dressing and Focaccia toast.
- Grilled 8 oz. choice beef and mushrooms sauced with Orange Cabernet Demi Glace. ($3.00 Surcharge).
- Panneed baby veal topped with fresh jumbo lump crabmeat, fresh asparagus and Lemon Hollandaise Sauce.
Almond Crusted Cobia
- Pan sautéed fillet of Lemon Fish in a crushed almond batter with Sauce Mornay.
- Jumbo grilled shrimp, portobello mushrooms, chorizo sausage and bow tie pasta tossed in a garlic, chipotle and cilantro cream sauce.
Chicken Cordon Bleu
- Panneed breast of chicken rolled with Canadian bacon and Swiss cheese sauced with Roasted Red Pepper Hollandaise.
- Grilled fresh bay scallops on a bed of sautéed baby spinach and mini penne pasta garnished with smoked tomato butter and pine nuts.
Creole Cream Cheesecake
with fresh strawberries and honey
Chocolate Amaretto Mousse