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

Beet Salad   14

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

Oven Roasted Cauliflower – Vegetarian   12

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

Onion Tart – Vegetarian  12

Caramelized Onion and Goat Cheese Custard Baked in a Flaky Pastry Shell

Frisee Salad, Strawberry Jalapeno Gastrique

Grilled Octopus   15

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

Salmon Burger   15

Red Onion, Capers, Lemon Dill Aioli, Braised Red Cabbage, Creole Mustard Fingerling Potato Salad – On a Grilled Brioche Bun

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



Seared Scallops   18/33

English Pea / Prosciutto Risotto with a Preserved Lemon Chive Vinaigrette

 Fish Stew   18/33

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

Blackened Redfish   17/31

Crushed Sweet Potatoes, Haricot Vert, Parsley Pecan Brown Butter

Seared Duck Breast* 16/30

Duck Confit Fried Rice, Passion Fruit Emulsion

 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.