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Bountiful portions of Southern charm and food are featured in this comfortable restaurant with its carved glass entry door, crackling fireplace and plush booths that serve as dividers to afford a cozy ambience. Among starters, we like the curry oysters with apple vinaigrette, and the lobster bisque with Cognac. Entrées are served with the house salad and choice of mashed potatoes, baked potato or sweet potato. The pan-seared sea bass on wilted spinach with a shiitake mushroom beurre blanc is a winner. So is the shrimp scampi in a roasted garlic-and-tomato-butter sauce, and chicken breast forestière with wild mushrooms and caramelized pearl onions. New Orleans style is evident in the blackened rib-eye steak with plum and barbecue sauces, and in the signature bananas Foster dessert.
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