Dinner Menu

 

Small Plates

Grilled Romaine Salad*   12

Caesar Dressing, Parmesan and Truffle Oil Drizzle

Artisan Greens*   13

Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons

Beet Salad   14

Hearts of Palm, Arugula, Orange Segments, Hazelnuts, Goat Cheese Dressing

Conch and Grouper Ceviche*   13

Pineapple, Pickled Sweet Pepper, Avocado, Crispy Rice

Crispy Pork Belly   14

Over Kimchee, Brown Sugar, and Peanut Bourbon Jus

Grilled Octopus   15

Arugula Salad with Chorizo, White Beans, with Romesco Sauce, Atop a Squid Ink Tostada

Duck Confit Crepe (2)   15

Mole, Cilantro Lime Creme Fraiche

Escargot   14

Bacon, Mushrooms, Red Wine Demi Glace

Lamb Neck Sugo   14

Hand Cut Farro Pappardelle, Sweet and Sour Eggplant

Roasted Bone Marrow   12

Charred Broccoli, Bottarga, and Herb Bread Crumbs

New Orleans Style BBQ Shrimp and Grits   16

Sauteed Shrimp, Worcestershire Sauce, Anson Mills Grits

Artisanal Cheese Plate – 3 or 5 Cheeses   15/25

Cranberry Walnut Bread and Truffle Honey

Cured Hamachi and Fried Chicken * (aka “The Benjamin”)   16

With a Chili Honey Glaze

Steamed Mussels   15

Spinach, White Wine and Creole Mustard Cream

 

Entrées

Seared Scallops   18/33

Apple, Brussels Sprouts, Bacon, Parsnip Puree

 Fish Stew   18/33

Shrimp, Scallops, Clams, Mussels, Fish and Chorizo Sausage in a Tomato Saffron Broth with Pernod Aioli

Blackened Redfish   17/31

Roasted Root Vegetables, Pecan Parsley Brown Butter

 Smoked New York Strip   23/39

Fingerling Potatoes, Cipollini Onions, Sauteed Spinach, House Made “Steak Sauce”

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, particularly if you have certain medical conditions.