Salad of Fennel,Orange,Spinach and Olive
Corned Beef and Cabbage Soup
Cream of White Asparagus Soup
Shrimp and Andouille Stuffed Quail
Louisiana Mussels Sauce Piquante
with Herb Garlic Bread
Panneed Veal with Stone-Ground Grits and Marsala Sauce
I set this dish off by topping it with jumb-lump crab meat sauteed in butter. Enjoy!!
Herb Roasted Loin of Pork
with Fig and Port Wine Sauce
Abita Beer Battered Shimp
with Andouille Cream Sauce
Crab and Mango Cake with
Chipotle Remoulade Sauce
Braised Lamb Shank with Blueberry Jus
Pan Seared Breast of Chicken with Kumquat Chutney
Pan Roasted Duck Breast with
Whipped Sweet Potatoes and
Praline Pecan Sauce
Latil’s Landing Named One of the “Best New Restaurants in America 2005”
Latil’s Landing featured on the cover of Louisiana Cookin Magazine
Bisque of Curried Pumpkin, Crawfish, and Corn
