dressing (pint)

Andouille grits

fresh vegetables

brownie ala mode

BUNN

mushroom stuffed ravioli, creamy tomato sauce and fresh vegetables

TUCKER G'S

cooked medium rare with fried brussels sprouts and potato wedges

RACK OF LAMB

grilled 12 oz bone in chop, fried grit cake with brown sugar butter & carrots

PORK DELANO

pasta with roasted garlic cream sauce with grilled chicken or shrimp

SPEEGLE

prime tenderloin, gulf shrimp and cajun alfredo sauce and pasta

DEAN'S DELIGHT

12oz grilled cut of prime beef served with choice of side

RIBEYE

12 oz cut served with au jus and creamy horseradish with choice of side

PRIME RIB

CRAWFISH ETOUFFEE

8oz cut of prime angus beef tenderloin with choice of side

FILET MIGNON

with capers, pecans and lemon beurre blanc

GRILLED SALMON

fried grit cake, vegetable medley and brown sugar butter

PECAN CRUSTED TROUT

fresh fish with roasted vegetables and lemon beurre blanc

WINSTON'S CATCH

with green beans almondine, carrots, shallots and Kalbi sauce

GRILLED TUNA

with onions, sausage, lemon beurre blanc and broccolini

LOBSTER RAVIOLI & SHRIMP

CRYSTAL gulf shrimp or fresh fish over Andouille grits with Tasso gravy

fresh fish with bay shrimp, crab, mushrooms, onions & chardonnay butter

PONTCHARTRAIN

fresh catch seasoned with Simp's creole seasoning over brown rice

NAKED FISH

SIMP'S WEDGE

HOUSE SALAD

In a medium bowl, whisk together the mayonnaise, sour cream, and plain yogurt until smooth and fully blended.

Step 1

Whisk in lemon juice and white wine vinegar until the mixture is evenly combined. Add sugar and whisk to dissolve.

Step 2

Add garlic powder, onion powder, salt, and black pepper; whisk until fully incorporated and smooth.

Step 3

Stir in dried parsley, dill, and chives; mix until evenly distributed.

Step 4

Taste and adjust seasoning if needed. Chill the dressing for at least 30 minutes to meld flavors before serving. If thickness is too tight, whisk in a splash of water or milk to reach desired consistency.

Step 5

Mayonnaise

Sour cream

Plain yogurt

Lemon juice

White wine vinegar

Sugar

Garlic powder

Onion powder

Salt

Black pepper

Dried parsley

Dried dill

Dried chives

Prep and gather all ingredients: slice the sausage; dice the onion and red pepper; mince the garlic; measure grits, water, milk, and cream.

Prep

In a heavy-bottom pot, bring 4 cups water to a boil. Slowly whisk in the grits and reduce to a simmer, stirring frequently to prevent lumps.

Cook the grits (base)

Stir in 1 cup milk, 0.25 cup heavy cream, 1 tsp Cajun seasoning, 0.5 tsp salt, and 0.25 tsp black pepper. Continue cooking, whisking often, until the grits thicken and become creamy, about 25–30 minutes.

Season the grits

When the grits are nearing creaminess, stir in 1 Tbsp butter and 1 cup cheddar cheese until melted and smooth.

Finish grits with dairy and cheese

In a skillet over medium heat, melt 1 Tbsp butter. Add the diced onion and red bell pepper; sauté until softened, 5–7 minutes. Add minced garlic and cook 1 minute more.

Sauté vegetables

Add the sliced andouille sausage to the skillet and cook until browned and slightly crispy, about 4–5 minutes. Remove from heat.

Cook sausage

Fold the cooked sausage and vegetables into the creamy grits. Taste and adjust salt and pepper as needed. Stir in green onions and garnish with parsley if using.

Combine and finish

stone-ground grits

water

milk

andouille sausage, sliced

unsalted butter

heavy cream

shredded sharp cheddar cheese

yellow onion, diced

red bell pepper, diced

garlic, minced

green onions, sliced

Cajun or Creole seasoning

salt

black pepper

parsley, chopped (optional garnish)

Rinse all vegetables under cold running water. Pat dry with a clean kitchen towel.

Wash produce

Trim stems and cut broccoli into bite-sized florets.

Prep broccoli

Peel and cut carrots into 1/4-inch thick sticks.

Chop carrots

Seed and cut bell peppers into thin strips.

Slice bell peppers

Cut cucumber into rounds or half-moon slices.

Slice cucumber

Halve cherry tomatoes

Slice red onion

Whisk together olive oil, lemon juice, salt, pepper, and chopped herbs in a small bowl.

Make vinaigrette

In a large bowl, combine all prepared vegetables. Drizzle with the vinaigrette and toss to coat evenly.

Toss with vinaigrette

Taste and adjust seasoning with additional salt or pepper if desired.

Season

Chill for 10 minutes (optional) and serve as a fresh, crunchy side dish.

Serve

broccoli florets

carrot sticks

bell pepper strips

cucumber slices

cherry tomatoes, halved

red onion, thinly sliced

extra-virgin olive oil

lemon juice

fresh herbs (parsley or dill)

Preheat the oven to 350°F (177°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or grease it well.

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and whisk in the granulated sugar until glossy.

Whisk in the eggs, one at a time, then add the vanilla extract.

Stir in the unsweetened cocoa powder until fully incorporated and smooth.

Fold in the all-purpose flour and salt just until the batter comes together. Do not overmix.

Stir in the semisweet chocolate chips and walnuts.

Pour the batter into the prepared pan and spread evenly.

Bake for 25–30 minutes, until a tester inserted into the center comes out with moist crumbs (the center should be slightly underbaked for fudgy texture).

Cool completely in the pan on a rack, then lift out using the parchment and cut into 9 squares.

Place 1 brownie square on each plate. Top with 1–2 scoops of vanilla ice cream and a dollop of whipped cream if desired.

Assemble brownie a la mode

Serve immediately to enjoy the contrast of warm brownie, cold ice cream, and creamy whipped topping.

Unsalted butter

Granulated sugar

Large eggs

Vanilla extract

Unsweetened cocoa powder

All-purpose flour

Semisweet chocolate chips

Chopped walnuts

Vanilla ice cream

Whipped cream

Pat the chicken thighs dry. In a large bowl, whisk together olive oil, minced garlic, smoked paprika, salt, black pepper, lemon zest, and thyme. Toss the chicken thighs in the spice oil until well coated; let rest 15 minutes to marinate.

Prep and marinate

Preheat oven to 425°F (220°C). Heat a heavy skillet over medium-high heat. If needed, add a light coating of olive oil. Sear the chicken thighs, skin-side down, until browned and crispy, about 4-5 minutes.

Preheat and sear

Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F (74°C), about 15-20 minutes depending on thickness.

Roast

Carefully remove from oven. Add butter to the pan and tilt to baste the chicken, letting the melted butter mix with pan juices for 1-2 minutes to deepen flavor.

Finish with butter

Squeeze lemon juice over the chicken and scatter extra thyme leaves. Let rest 5 minutes before serving to allow juices to redistribute.

Brighten and serve

bone-in skin-on chicken thighs

olive oil

smoked paprika

lemon zest

fresh thyme leaves

butter

Bring a large pot of salted water to a boil. Add mushroom-stuffed ravioli and cook until al dente, about 3-4 minutes for fresh ravioli. Drain, reserving a splash of pasta water.

Cook ravioli

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Sauté aromatics

Add crushed tomatoes to the skillet with the aromatics and simmer for 6-8 minutes. Stir in heavy cream and grated Parmesan; simmer another 2-3 minutes until the sauce thickens. Stir in chopped fresh basil.

Make the creamy tomato sauce

Season with 0.75 teaspoon salt and 0.5 teaspoon black pepper. Adjust with more salt if needed. Keep warm on low.

Season the sauce

In a separate skillet, heat a splash of olive oil. Sauté bell pepper and zucchini until just tender, about 4-6 minutes. Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.

Prepare vegetables

Add the cooked ravioli to the creamy tomato sauce and toss to coat. Gently fold in the vegetables and simmer for 1-2 minutes to blend flavors. Serve with extra grated Parmesan and fresh basil.

Mushroom-stuffed ravioli, fresh (store-bought)

Olive oil

Garlic

Yellow onion

Crushed tomatoes

Heavy cream

Parmesan cheese, grated

Fresh basil leaves, chopped

Bell pepper

Zucchini

Cherry tomatoes

Spinach

Pat the rack of lamb dry. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.

Prepare lamb

Mince 3 garlic cloves. Mix with 1 tablespoon fresh rosemary leaves and 1 teaspoon fresh thyme leaves. Brush the lamb with Dijon mustard (1 tablespoon).

Add aromatics

Heat a heavy skillet over medium-high heat. Sear the lamb on all sides until deeply browned, about 2-3 minutes per side.

Sear lamb

Press the herb mixture onto the browned lamb so it adheres well. Let the lamb come to room temperature for about 15 minutes.

Crust and rest

Preheat oven to 425°F (220°C). Transfer the lamb to a roasting pan and roast until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 18–22 minutes depending on size. Remove from oven and tent with foil; rest 10 minutes to reach 130–135°F (54–57°C).

Roast lamb

While the lamb roasts, toss potato wedges with 2 tablespoons olive oil, paprika (0.5 teaspoon), garlic powder (0.5 teaspoon), kosher salt (0.5 teaspoon), and black pepper (0.5 teaspoon). Spread on a baking sheet and roast in the oven until tender and golden, about 25–30 minutes, turning once halfway.

Potatoes

Trim and halve Brussels sprouts. Heat olive oil (2 tablespoons) in a large skillet over medium-high heat. Add sprouts, season with salt (0.5 teaspoon) and pepper (0.5 teaspoon), and fry until deeply browned and tender, about 6–8 minutes, stirring occasionally for even browning.

Brussels sprouts

Slice the rack between the ribs into individual chops. Arrange with potato wedges and fried Brussels sprouts. Let lamb rest briefly if needed, then serve with any pan juices.

Dressing (pint)

Andouille Grits

Fresh Vegetables

Brownie Ala Mode

Bunn

Tucker G's

Rack Of Lamb

Pork Delano

Speegle

Dean's Delight

Ribeye

Prime Rib

Crawfish Etouffee

Filet Mignon

Grilled Salmon

Pecan Crusted Trout

Winston's Catch

Grilled Tuna

Lobster Ravioli & Shrimp

Crystal Gulf Shrimp Or Fresh Fish Over Andouille Grits With Tasso Gravy

Pontchartrain

Naked Fish

Simp's Wedge

House Salad