Doris Metropolitan New Orleans

Fresh spinach sautéed in a rich cream sauce, seasoned with a hint of nutmeg. A classic steakhouse side done right.

Silky smooth foie gras torchon, served with fig jam, toasted brioche, and a sprinkle of sea salt. A decadent start to any meal.

22oz USDA Prime dry-aged for 28 days, seared to perfection with a rich, smoky crust. Served with a confit garlic and herb butter.

New Zealand lamb chops, perfectly roasted and served with a vibrant chimichurri and truffle-infused potato gratin.

Warm, molten chocolate cake with a gooey center, served with a scoop of vanilla bean ice cream. A timeless dessert.

Jumbo lump blue crab meat, delicately seasoned and pan-seared until golden. Served with a zesty remoulade sauce.

Thinly sliced, sushi-grade Ahi tuna with a vibrant citrus vinaigrette, pickled shallots, and fresh herbs.