New
to the
Menu

Our Lunch menu now includes stuffed portobello mushrooms, chicken pot pies, & vegetable panini. The humphrey yogurt is back: organic yogurt topped w/ fresh fruit, granola, and honey.

Steak lovers take note that YH now offers four steaks: 8 & 12 oz. all-natural angus rib eyes, 8 & 12 oz. USDA prime rib eyes, Snake River Kobe rib eyes, &, my favorite, an 8 oz. heart of rib eye, the latter is like a fat ol’ filet mignon with marbling. Simply delicious.

We have also added pan seared sea bass to our menu. During Mardis Gras it was served with crawfish etouffee. Currently, I am serving it on a bed of sautéed baby spinach surrounded by southwestern vegetables, & topped with cheese sauce.

For lunch we will begin offering a grilled vegetable panini on sliced Italian boulle & a stuffed Portobello mushroom filled with walnuts, spinach, mushrooms, roasted red bell pepper, feta & parmesan cheeses will be offered at lunch & dinner.

Join us on Sundays before or after church for a N’awlins brunch. Create your own Big Easy event and select a glass of orange juice or a mimosa, a beignet or biscuit, an omelet or crab cake, pan-seared catfish and fried eggs or catfish papillote w/ crab& shrimp, fresh fruit or shrimp cocktail.