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Lunch

Last modified on 2012-04-07 16:17:54 GMT. 0 comments. Top.

To Begin

Edamame
Steamed in their Pods, Tossed in Sesame Seed Oil with Grey Sea Salt 4

Smoked Redfish Pate

Onion Jam, Vegetable Sunomono and Housemade Wafers 6

Handmade Shrimp Dumplings
Spinach, Ginger, Green Onion and Tahini Sauce 8

Salmon Duck Spring Rolls
Creole Spices with Asian pear Sauce 8

Louisiana Barbeque Oysters
Korean Barbeque Sauce and Pancetta 12

Blackened Tuna Napoleon
Pickled Avocado, Daikon Sprouts and Tamari Vinaigrette 10

Crispy Box Sushi
Ahi Tuna, Cajun Crab, and Sweet Sake-Soy Glaze 12

BAM’S Tempura Shrimp
Mixed Green with Creole Mustard Vinaigrette 14

Louisiana Seafood Gumbo 7 cup 5

Salads

Shrimp Louis Salad
Shrimp, Avocado, Tomato, Deviled Egg, Red Leaf Lettuce, Cucumber,
Strawberries, Beets, Sweet Onion, Green Beans and Louis Dressing 12

Crispy Goat Cheese Salad
Grilled Romaine Hearts, Oranges and Lemon-Soy Vinaigrette 7 with Chicken 12

Mike’s House Salad
Mixed Greens, Roasted Beets, Julienne Vegetables,
Crispy Vidalia Onions and Tomato-Ginger Vinaigrette 8 with Tuna 13

Mike’s Sides

Szechwan Pepper-Salt Fries Creole Aioli 4

Mike’s Green Chile Mashed Potatoes 5

Garlic Sesame Broccoli 5

Stir-Fried Green Beans 4

Sandwich Board

Pork Debris Sliders
Okinawa Barbeque Sauce, Lemon-Soy Slaw and Crème Fraiche 10

Mike’s Angus Burger
Secret Sauce, Lettuce, Tomato, Red Onion with Jack,
Swiss or Cheddar Cheese and Fries 12

Mike’s Cuban Sandwich
Pulled Pork, Ham, Swiss cheese, Dijon Mayo, Jicama Salsa and Mojo Sauce 10

Ahi Tuna Melt
Cheddar Cheese, Field Greens and Creole Mustard Vinaigrette 10

Thai Chicken Wrap
Crispy Noodles, Hoisin Sauce, Julienne Vegetables Wrapped in Lavosh 12

Entrees

New Orleans Barbeque Shrimp
Served with French bread 15

Crawfish Pasta
Noodles, Creole Smoked Sausage and White Wine Cream 16

Marinated Sizzling Steak
Oyster Sauce and French Fries 14

Grilled Fish Tacos
Cotija Cheese, Sesame Guacamole, Tomato-Ginger Salsa and Aioli 14

Jumbo Lump Crab and Crawfish Cake
Guacamole, Tomato-Ginger Salsa, Chile Aioli and Matchstick Potatoes 18

Sake-Soy Seared Tuna
Cucumber, Tomato-Ginger Salsa, Sushi Rice,

Sautéed Spinach and Gomasio 22

Fish of the Day
Mashed Potatoes and Green Beans 15

Dinner

Last modified on 2012-04-07 16:12:44 GMT. 0 comments. Top.

To Begin From The Sea

Handmade Gulf Shrimp and Spinach Dumplings
Green Onions and Tahini Sauce 8

Crawfish Spring Rolls
Julienned Vegetables and Vietnamese Dipping Sauce 9

*Chef Mike’s Tip: This dish is served with Lettuce, Mint and Noodles. The Spring Roll is meant to be wrapped with the above and dipped in the sauce for the fullest experience.

Blackened Tuna Napoleon
Pickled Avocado, Daikon Sprouts and Tamari Vinaigrette 11

Barbeque Oysters
Mike’s Korean BBQ with Pancetta 12

Sake Steamed Mussels and Herbed Fries
Garlic, Ginger, White Wine, Shallots and Butter 12

Mike’s Sushi of the Night

To Begin From The Shore

Edamame
Steamed in their Pods, Tossed in Sesame Seed Oil with Grey Sea Salt 4

Andouille and Brie Crispy Naan Flatbread
Red Grapes, Sweet Onion Jam, Basil and Extra Virgin Olive Oil 9

Small Field Greens Salad
Cucumber, Grape Tomatoes with Lemon-Soy Vinaigrette 5

Mike’s House Salad
Mixed Greens, Roasted Beets, Julienne Vegetables, Edamame,
Crispy Vidalia Onions and Tomato-Ginger Vinaigrette 8

Boston Lettuce Salad
Goat Cheese, Pears, Fire-Dried Pecans and
Crème Fraiche-Chinese Mustard Dressing 9

Mike’s Raw Bar Friday’s and Saturday’s
Coming in April 2012
Ceviche, Shrimp, Oysters and Sushi

To Continue From The Sea

Louisiana Barbeque Shrimp
Abita Amber Barbeque Sauce, Roasted Garlic and Cheese Grits 23

Glazed Salmon Baked in Banana Leaves
Basil-Vegetable Cous Cous and Lemongrass Sauce 20

Mike’s Crab, Crawfish and Sea Scallop Crepes
topped with Creamy Sauce Creole with Sausage and Asiago Cheese 23

Sake Seared Ahi Tuna
Wilted Spinach, Sushi Rice, Cucumber Sunomono, Gomasio, and Tomato-Ginger Salsa 23

Mike’s Bouillabaisse
Gulf Shrimp, Redfish, Mussels, Clams, Scallops, Sun-Dried Tomato, Saffron, Leek, Fennel, White Wine with Crostini and Rouille 24

To Continue From The Shore

Angel Hair Noodle Pillow
Stir-Fried Vegetables, Tofu, Cashews and Teriyaki Glaze 18
with Grilled Chicken 21

Mike’s Crispy Duck
Brown Rice with Shiitake, Tasso and Andouille, Broccoli and
Vermont Maple Dipping Sauce 22

Passion Fruit Glazed Black and White Sesame Seed Pork Chop
Balsamic Caramelized Sweet Potatoes, Pecans, Green Beans and Flash-Fried Spinach 23

Grilled Garlic-Studded Filet Mignon
Green Chile Mashed Potatoes, Asparagus and Mike’s Steak Sauce 35

Mike’s Exotic Specials

Exotic Fish
Exotic Pasta

Sides

Mike’s Green Chile Mashed Potatoes 5

Stir-Fried Green Beans 4

Garlic-Sesame Broccoli 4

Dessert

Last modified on 2012-04-07 16:15:51 GMT. 0 comments. Top.

*5-Spice Carrot Cake
Creole Cream Cheese Frosting 7

White and Dark Chocolate Truffle Bread Pudding
Whiskey Sauce and Whipped Cream 7

*Lemon Wonton

Lemon Mousse, Raspberry Coulis, Golden Wontons with Homemade Limoncello 7

Warm Louisiana Fruit Cobbler
With Vanilla Ice Cream 7

*Seasonal.

Wine

Last modified on 2012-04-07 16:19:29 GMT. 0 comments. Top.

Champagne & Sparkling Wines

Veuve Cliquot Reserve Cuvee Champagne, France 18/80

Moet & Chandon Imperial Champagne, France 62

Moet & Chandon Nectar Imperial Rose, France 96

Saint-Hilaire “Estate Bottled” Sparkling Wine, France 10/32

Stellina Di Notte Prosecco, Italy 6/24

Whites

Provenance Sauvignon Blanc, Napa Valley 12/ 36

Dom La Bastide Viognier, France 9/30

Newton Chardonnay Red Label, Napa Valley 34

Artesa Chardonnay, Napa Valley 12/39

Château de La Greffiére Chardonnay, France 11/39

Dupont-Fahn “Chaumes Des Perrieres” Bourgogne 56

Domaine de La Chapelle Pouilly Fuissé, France 68

Dagueneau Pouilly Fumé Les Pentes, France 54

Paul Garaudet Meursault “Vielles Vignes”, France 86

Albert Seltz Reisling, Alsace, France 12/42

Zarate, Albãrino, Spain 14/48

Reds

Domaine Les Grands Bois Cotes du Rhone, France 42

Chateau de Bellevue Lussac St- Emilion, France 52

Jean Jacques Girard Bourgogne Rouge, France 12/48

Meiomi Pinot Noir, Monterey, Somoma and Santa Barbara 38

Kenneth Volk Pinot Noir, Santa Maria Valley 11/36

Moises “Vieux Carre” Pinot Noir, Willamette Valley 18/68

Hope & Grace Pinot Noir, Santa Lucia Highlands 68

Parcel 41 Merlot, Napa Valley 42

Rock & Vine “Three Ranches” Cabernet Sauvignon, Napa Valley 11/3

Hope & Grace Cabernet Sauvignon, Napa Valley 84

Jordan Cabernet Sauvignon, Alexander Valley 84

Chateau Felice Zinfandel Estate, Chalk Hill 48

Limerick Lane “Estate Bottled” Zinfandel, Russian River 62

Luberri Rioja Biga, Spain 11/39

Graffigna “Estate Bottled Reserve” Malbec, Argentina 8/28

Gluten Free

Last modified on 2012-03-28 15:27:48 GMT. 0 comments. Top.

To Begin

Edamame

Tossed in Sesame Seed Oil with Grey Sea Salt 4

Shrimp and Spinach Dumplings

with Sweet Chile Sauce 8

Blackened Tuna

Pickled Avocado and Diakon Sprouts 11

Barbeque Oysters

With Pancetta and Mojo Sauce 12

Salads

Grilled Romaine

Fire-Dried Pecans, Crumbled Goat Cheese, Oranges and Creole-Mustard Vinaigrette 8

Mike’s House Salad

Carrots, Beets, Edamame, Shaved Onion
with Olive Oil and Balsamic Vinaigrette 8

Corn Meal Battered Oyster Salad

Tomato-Ginger Salsa and Sesame Guacamole 14

Entrée’s

Mike’s Mussels

Steamed in Sake, Herbsaint, Tomato, Feta, Chorizo,
Sweet Crab Stock, Garlic, Extra Virgin Olive Oil 12

Grilled Herbed Chicken

Over Jasmine Rice and Sesame-Garlic Green Beans 18

Grilled Garlic Studded Filet Mignon

Mashed Potatoes, Asparagus and Chile-Lime Butter 35

Louisiana Barbeque Shrimp

Butter, Roasted Garlic and Cheese Grits 23