Cafe Sbisa

Flash fried local oysters served over herbsaint creamed spinach, topped with tabasco hollandaise, chopped bacon and parmesan cheese.

Jumbo lump crab meat lightly dusted in panko bread crumbs, pan seared and served with citrus aioli.

Boiled gulf shrimp, jumbo lump crab meat, fried green tomatoes, housemade remoulade and cocktail sauce.

A new orleans classic with lemon and a gemerous splash of sherry.

Inspiration of our chef, change daily.

Mixed baby greens, cherry tomatoes, candied, crumbled goat cheese and champagne vinaigrette.

Vine-ripened tomatoes, burrata, fresh basil, reduced balsamic vinegar and grilled baguette.

Crispy iceberg wedge, chopped bacon, cherry tomatoes, grilled red onions and blur cheese dressing.

Romaine lettuce, parmesan, herbed croutons and a garlic parmesan dressing.

Louisiana blue crab cakes, tow poached eggs, and hollandaise sauce.

Toasted English muffins, Canadian bacon, poached eggs and hollandaise sauce.

Two poached eggs, grilled andouille sausage, wilted spinach and smoked tomato basil hollandaise.

Three egg omelette with fresh spinach, goat cheese, tomatoes and artichike hearts, topped with hollandaise sauce.

Three egg omelette stuffed with louisiana crawfish tails, andouille sausage and wild mushrooms, topped with sauce creole.

A southern classic veal grillades in a rich cream sauce served over jalapeno cheddar stone ground grits.

Fresh louisiana gulf shrimp sauteed in a saffron and seafood broth with tomatoes and garlic, served over a creamy tasso, cheddar and green onion grits.

Flash fried louisiana oyster tossed in a New oerleans style BBQ sauce with creole slaw and hand cut fries.

A sbisa favorite shrimp , chicken, crawfish tails, and andouille sausage simmered in a spicy creole sauce, served over penne pasta.

10 oz. USDA prime ribeye, 2 fried egg, served with house potatoes and herb steak butter.

Southern fried chicken breast, housemade sweet potato waffles and steen's cane syrup.

Thick slice of french breast, dipped in batter with fresh cut fruit, tossed pecans and bourbon maple syrup.

10 oz. Hand formed angus burger cooked to perfection, served on a bun with a fried green tomato, chipotle remoulade, applewood smoked bacon, aged cheddar cheese and our hand cut french fries.

Flash fried local oysters served over herbsaint creamed spinach, topped with tabasco hollandaise, chopped bacon and parmesan cheese.

Jumbo lump crab meat lightly dusted in panko bread crumbs, pan seared and served with citrus aioli.

Boiled gulf shrimp, jumbo lump crab meat, fried green tomatoes, housemade remoulade and cocktail sauce.

A new orleans classic with lemon and a gemerous splash of sherry.

Inspiration of our chef, change daily.

Mixed baby greens, cherry tomatoes, candied, crumbled goat cheese and champagne vinaigrette.

Vine-ripened tomatoes, burrata, fresh basil, reduced balsamic vinegar and grilled baguette.

Crispy iceberg wedge, chopped bacon, cherry tomatoes, grilled red onions and blur cheese dressing.

Romaine lettuce, parmesan, herbed croutons and a garlic parmesan dressing.

Spheres of fresh melon and goat cheese, proscuitto de parma, peppery green and vanilla vinaigrette.

A traditional creole stew with fresh, shrimp, mussels, and lumb crab meat, simmered in a spicy sauce.

Peel and eat jumbo shrimp simmered in a BBQ butter with French bread for dipping.

Fresh filet of trout topped with gulf shrimp, crawfish tails, and jumbo crab meat in a champagne cream sauce.

Freshest, catch of the day, grilled or blackened to perfection, served jumbo asparagus and finished with lemon butter sauce.

Semi boneless airline chicken breast, rubbed with citrus and fresh berbs, served over garlic mashed potatoes with fresh spinach and garlic worcestershire demi.

Paneer milk fed veal, louisiana jumbo lumb crab meat, and lemon caper butter.

6 oz. Beef tenderloin, roasted garlic mashed potatoes, grilled asparagus, and tasso mushroom marchand de vin sauce.

10 Oz. Pork ribeye served over molasses glazed sweet potatoes with sauteed baby spinach and Southern comfort honey glaze.

Herb marinated and served over roasted corn pudding with English peas, tomatoes and rosemary jus d'agneau.

Duck breast cooked sous vide served crispy, served rosemary potato and finished with citrus duck demi.

14 Oz. USDA prime ribeye served with hand cut pommes frites, andouille, steak sauce and crumbled blue cheese.