Lagniappe Brasserie - Full Menu

Organic greens, radicchio, belgian endive, vine tomato, English cucumber and Patterson's apple.

Gulf shrimp, rock lobster, roast duckling, locally smoked ham, escolar in arborio rice with saffron.

Choice tenderloin of angus beef garnished with petite rock lobster.

French helix snails, lemon, parsley and rainwater Madeira.

Tarragon, port wine and fresh cream with fresh fennel.

Almond sponge layers, frangelico and chocolate buttercream.

Rich pacific escolar grilled over an avocado and cilantro relish, a very rich fish.

Choice aged beef with a bouquet of crimini mushrooms.

Rich pate sucre, glazed almonds and cranberry coulis.

Tangerine, clementine-guava, cranberry, pineapple-rum, blueberry, lemon-pear and Tahitian vanilla and chocolate.

Black river falls blue, French chaum, leclare-cumin and ten-year aged Wisconsin cheddar.

Chevre cheese and jalapeno crostini.

Garnished with locally cures pit ham.

Braised shoulder with cream.

In a south African lobster sauce.

Thinly sliced and sauteed with capers and white vine.

Over semolina couscous and fresh cream.

Over heirloom tomatoes and aged Wisconsin grana.