A PPE T I Z E R S

Crispy shrimp and fried green tomatoes 7.5

with Crystal beurre blanc

Stella Artois steamed mussels Provençal 9

with chorizo, frites, and saffron aioli

House-made potato gnocchi 7.5

bacon, and green peas in roasted garlic cream

Fried oysters 7.5

frisée lettuce, red onions, grape tomatoes, parmesan, and boiled egg
with creamy truffle dressing

Chopped seafood salad 9.75

with lump crab, boiled shrimp, hearts of palm, avocado, tossed in
white remoulade over Bibb lettuce

Salad of duck confit 9.75

baby arugula, goat cheese, toasted pecans, and sliced radishes with
balsamic vinaigrette

Classic French Onion soup 5.25

Chicken and andouille gumbo 5.5

Rosemary potato soup 5.5

BEAUSOLEIL

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SI D E S
Duck Confit Hash 4

House made biscuit 4

Bacon 4

Stone ground grits 4

Collard Greens 4

Crispy onion rings 4

 ENTREÉS
Sautéed Gulf fish 17
green beans, toasted pecans, and brown butter

Grits and Grillades 13.75

House-made biscuit with a boneless fried chicken breast 12

topped with country sausage gravy

Fried Mississippi catfish 17

topped with a rich tomato court-bouillion stew served over rice

Louisiana jumbo lump crab cake 15.5

house-made biscuit, poached egg and hollandaise sauce

Grilled leg of Rabbit 13.5

over stewed collard greens then finished with a garlic confit bacon jus

Omelet du jour 11.75

BEAUSOLEIL

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S A N DW I CH E S
(served with a side of your choice)

Classic cheeseburger 8.75

with caramelized onion

Crawfish Croque Monsier toasted ham and cheese 10

topped off with a crawfish custard

“The BBLT” 10
Fried egg, crispy bacon, bibb lettuce and fried green tomato on
toasted brioche

Grilled chicken club 10

with bacon, ham, pepper jack, lettuce, tomato with a champagne
honey mustard

Shredded pork and gravy po-boy 10

with red onion and a horseradish aioli