Vegetables
Au Gratin
Mixed with a three cheesescream sauce with salt and white pepper, baked with Swiss and Cheddar cheese.
Broiled Tomatoes
Ripe tomatoes sliced ββin half, with fine sugar and baked until golden, melted butter and chopped fresh parsley.
Creamed Spinach*
Cooked in a white sauce (recipe from the house) and seasoned with salt and white pepper.
Fresh Steamed Broccoli or Cauliflower
Sautéed Mushrooms
Roasted with garlic and fresh herbs then sautéed in a veal demi-butter.
*Traditional new orleans favorites • Many of our recipes were developed by Ruth
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