The restaurant has expanded dramatically since our last visit about three years ago. The
menu focuses on meat- beef and pork- with some limited fish. My wife had the baked triple tail with a side of smothered greens in with ham t bits. She also had a poached shrimp salad which she really enjoyed. I had a magnificent chicken and andouille gumbo
as my first course. My second course was a braised short rib served on a bed of local rice.
Service was excellent, but beware the prices.
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