LaCôte Brasserie (continued)

Executive Chef and Louisiana native Chuck Subra’s seafood-oriented menu draws on the diverse cultures that contributed to what is known as South Louisiana cuisine. In addition to the Louisiana style seafood dishes, Executive Chef Subra’s menu is enhanced with French influences. Signature dishes include: Char Grilled Lobster on the Half Shell with Lobster Beignets and Cedar Smoked Barbeque Shrimp with Goat Cheese Stone Ground Hominy Grits, both bringing a new dimension to traditional New Orleans cuisine. Chef Subra offers a “Chef’s Tasting Menu” nightly which includes six specialty courses and the option of wine pairings with each course. Chef Subra recent accolades include Louisiana Cookin’ “2005 Chefs to Watch”.