Dinner Menu

Small Plates

Grilled Romaine Salad*   12

House Made Caesar Dressing, Parmesan and Truffle Oil Drizzle

Artisan Greens*   13

Cherry Tomatoes, Cucumber, Green Goddess Dressing, Avocado Croutons

Baby Kale Salad   14

Warm Bacon, Golden Raisins, Buttermilk-Parmesan Dressing, Fried Focaccia Bread

Oven Roasted Cauliflower – Vegetarian   12

Topped with a Jalapeno Cheddar Cheese Fondue, Charred Pineapple, Pickled Sweet Peppers, Arugula, and Mint

Espresso-Chili Crusted Tuna  16

Orange Caramel, Crispy Rice, Wasabi Greens

Grilled Octopus   15

Arugula Salad with Chorizo, Chick Peas, with Romesco Sauce, Atop a Squid Ink Tostada

Linguine Carbonara   15

Pancetta, Poached Egg

Escargot   14

Bacon, Mushrooms, Red Wine Demi Glace

Lamb Meatballs   14

Merguez Sausage, Ground Lamb, Tzatziki Sauce

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

Steamed Mussels   15

Spinach, White Wine and Creole Mustard Cream

 

Entrées

Seared Scallops   18/33

Pork Belly, Sweet Potato, Fig and Bourbon Jus

 Fish Stew   18/33

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

Blackened Redfish   17/31

Creamed Rice, Collard Green “Kraut”, Bacon Jam

Dirty Rice Stuffed Quail 16/30

Ancho Honey Glaze, Over Brown Butter Spaghetti Squash

 Smoked Tenderloin   23/39

Truffle Mashed Potatoes, Spinach, Bordelaise 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.