Our Menus

Monday – Saturday 8:00 AM – 10:00 AM
Plantation Breakfasts
Coffee, Espresso, Cappuccino, Tea
Sunday Brunch
First Seating 8:30 – 10:30 (Breakfast)
Second Seating 11:00 – 12:30 (Brunch)
Third Seating (1:00 – 2:30) Lunch

Sunday Brunch ($24.95)
1-1/2 Hour Seatings at 9 AM,
11 AM, 2 PM
Reservations Highly Recommended
Sample Brunch Items (Subject to Change)

Fried Chicken
Pork Tenderloin
Spiral Sliced Ham
Pot Roast w/ Carrots, Potatoes, & Onions
Hashbrown Casserole
French Toast Casserole
Cheese Grits
Jumbo Cinnamon Rolls
Squash Casserole
Dirty Rice
Green Beans
Fresh Peas
Rice & Gravy
Baked Beans
Green Salad
Yeast Rolls and/or Cornbread
Homemade Desserts
Full Bar
Bloody Marys
Coffee & Tea

Early Fall Lunch Menu
Thursday – Saturday
11:00 AM – 2:00 PM

Duck & Andouille Gumbo – cup/7, bowl/10
     louisiana jasmine rice

Crab & Corn Bisque – cup/7, bowl/10
creamy veloutè finished with sherry

Feliciana Chopped Salad – 15
chicken breast, sundried cranberries, green apples, almonds, feta, lemon basil vinaigrette

Grilled Shrimp Wedge – 17
iceberg, creamy homemade blue cheese dressing, charred tomato

Savannah Chicken Salad – 11
pulled fried chicken, grapes, pecans on mixed greens or croissant (+$2)

Roasted Turkey Croissant – 10
havarti cheese, spring mix, red onions, cranberry mayo

Southern Fried Chicken Strips – 12
sour cream potato salad & honey horseradish dipping sauce

The Saint Burger – 14
fully dressed on brioche with bistro fries

Vieux Carre Shrimp – 14
chilled boiled shrimp with tangy new orleans remoulade sauce

Jumbo Lump Crab Cake – 20
chesapeake style crab cake, roasted jalapeno tartar sauce, green salad

Early Fall Dinner Menu

Petit Filet Mignon – 27
5 oz. certified angus tenderloin, roasted garlic mashed potatoes, merlot demi-glace
pairs well with eberle cabernet sauvignon from California (13/glass)

Blackened Drum Lafitte – 29
sautéed crab meat, braised spinach, lemon beurre blanc
pairs well with montmartre sparkling white wine (11/glass)

Chesapeake Crab Cakes – 35
maryland style, bistro fries and roasted jalapeno tarter sauce
pairs well with joseph drouhin macon-villages burgundy, France (10/glass)

Veal Parmigiano – 25
over angel hair pasta with a san marzano marinara
pairs well with la solitude côtes du rhône from france (11/glass)

Gulf Red Snapper – 33
pan seared anna marie snapper over pesto angel hair pasta with creole andouille butter sauce
pairs well with joseph drouhin pinot noir (12/glass)

Surf & Turf – 35
petit filet paired with a jumbo lump crab cake and bistro fries
pairs well with highway 12 cabernet sauvignon (11/glass)

Small Plates in the Saint Bar
Monday – Saturday

Pecan Breaded Duck Tenders – 10
red pepper jelly sauce

Natchitoches Meat Pies – 10
sweet & spicy tobasco marmalade

The Saint Burger – 14
brioche bun, bistro fries

Jumbo Lump Crab Cake – 18
roasted jalapeno tartar sauce

Smoked Sausage Brochette – 9
creole honey mustard

Fried Green Tomatoes – 16
ponchatrain blue crab & remoulade

Parmesan Baguette – 9
toasted with extra virgin olive oil

Baja Shrimp Tacos- 14
warm flour tortillas, fresh mango salsa

The St. Francisville Inn prides itself on its culinary offerings.