Our Menu

Our menus are printed daily. While we update our digital menu daily, it may not reflect the offerings of each day.

STARTS RAW BIG PLATES SIDES DESSERTS

STARTS

Focaccia. 12

Grilled Housemade Foccacia | Whipped Ricotta | Caper Salsa Verde

Eggplant Friti. 17

Feathered Whole Japanese Eggplant | Panko Crusted | Fresh parm | Green Goddess

Blistered Carrots & Goat. 15

Confit Carrots | Goat Cheese Cream | Crystal Hot Gastrique *GF

Classic Caesar. 14

Shaved Romaine | House Caesar | Eggplant Croutons | Parm

Marsh Greens. 15

Little Gems | Feta | Orange | Apricot-Pistachio Vin *gf

Smoked Oysters. 28

Gulf Oysters | Chermoula Butter | Alabama White Sauce | Lardons *GF

Crispy White Artichokes. 17

Two Confit & Crisped Spanish White Artichoke | Lemon Chili Aioli | Pecan Gremolata

RAW

HERON TOWER. 98

One Dozen Mixed Oysters | 6 Boiled Shrimp | Seared Ahi Tuna | Large Louie *gf

EGRET TOWER. 65

Half Dozen Mixed Oysters | | 4 Boiled Shrimp | Seared Ahi Tuna | Small Louie *gf

OYSTERS | SHRIMP | CAVIAR

Market Price

The Louie. 31

Lump Crab | Gulf Shrimp | Caviar | Louie Dressing | Savory Parm Beignets

BIG PLATES

Red Fish Rêve. 46

Seared Gulf Redfish | Smoked Tomato Beurre Blanc | Lemon Asparagus Risotto

Shrimp Creole Gnocchi. 31

Louisiana Shrimp | Smoked Tomato Creole | House Potato Gnocchi

Pork Coppa Tchoup. 35

Compart Duroc Pork Coppa Steak | Charred Cabbage | Abita Rootbeer Moutarde

Shrimp & Grits. 31

Jumbo Shrimp | Creole Tomato & Andouille Broth | Fontina Stone Ground *gf

Deviled Soft Shell Crab. 32

Stuffed Sofshell Blue Crab | Micro Citrus Greens Salad | Pickled Chilis | Lemon Garlic Aioli

*add Chicken. 8. Shrimp. 15. Lump Crab. 20.*

Lemon Asparagus Risotto. 27

Roasted Asparagus Risotto | Pecan Gremolata | Fresh Lemon | Fresno Balsamic

*add Chicken. 8. Shrimp. 15. Lump Crab. 20.*

8 oz Dry Aged Filet. 68

Whipped Ricotta Yukons | Chermoula Butter *gf

8 oz Rosewood Wagyu Ranch Filet Frites. 48

Kennebec Handcut Fries | Brandy Green Peppercorn Cream

16 oz Ribeye Argentine. 88

Handcut 1855 Ribeye | Tarragon Chimmichurri |Whipped Ricotta Yukons

SIDES

Brown Butter Gnocchi. 12

Whipped Ricotta Yukon Golds. 10

Roasted Carrots. 11

Charred Cabbage. 12

DESSERTS

ABOUT OUR DESSERTS

Chef Blake owned a bakery for seven years, and insists that desserts are innovated and rotated regularly. Our staff will present the dessert options at each service.

Our Menu

Heron

1023 Provenance Pl Blvd, Suite 200 Shreveport, LA 71106

Tuesday to Saturday. 5 pm till close

Menus are seasonal, and printed daily based on availability of only the best ingredients. Online menus may not reflect availability.

events@eatmaeco.com

318.918.3887