RESERVATIONS (228) 469 - 0107



Hot and spicy with hint of sweetness

Fresh lump crabmeat in a delicate cake with herbs and spices, pan seared and accompanied with jalapeno-sour cream and spicy Thai red pepper sauce

Delectable combinations rolled in a fresh flour tortilla and pan fried to a golden hue

Boiled shrimp in a spicy Creole mustard sauce


Sunchokes, or “Jerusalem artichokes” give this creamy soup a rich and nutty flavor. Served hot or cold

Mixed field greens topped with pecans, chevre cheese, and choice of dressing

House made duck confit on field greens dressed with organic lime infused olive oil, roasted beets, Fiore di Sardo, and aged 25 year Balsamic vinegar

Organic greens with crumbled bleu cheese, bacon, orange supremes and drizzled with champagne vinaigrette

Organic romaine hearts tossed with creamy garlic and a touch of anchovy


Fresh local catch cornmeal crusted, sautéed and served with Mediterranean Cucumber sauce

Soy marinated catch of the day served over greens with sesame-caramelized onion dressing, tomato and toasted almonds

Tender strips of steak on sourdough with Creole mustard and a blend of cheeses

Sweet bacon, sourdough bread, garlic boursin, Creole mustard, greens and tomatoes.

Jumbo shrimp sautéed and topped with our BBQ shrimp sauce on a po-boy roll

A full half pound cooked to your liking

Grilled chicken breast slathered with an explosion of dark rich Caribbean flavors on Kaiser roll wit h lettuce and tomato



Chicken and rice with mage tout: sample lunch dish.

Michael Eastham

Stella LeGardeur

The Sycamore House

210 Main Street Bay

St. Louis

MS 39520

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The Sycamore House