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

Tuna Timbale  16

Tuna, Watermelon, Mashed Avocado, Kalamata Olive Puree,Mandarin Citrus Oil, Crispy Rice

Grilled Octopus   15

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

Rabbit Sugo and House Made Mustard Seed Pappardelle   18

Carrots, English Peas

Escargot   14

Bacon, Mushrooms, Red Wine Demi Glace

Crawfish and Andouille Sausage Empanada   16

Sweet Corn Sauce

Shrimp and Grits   18

Sauteed Shrimp, Red Curry Coconut 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   21/38

Risotto with Snap Peas, English Peas, Oyster Mushrooms, and Asparagus,

Lemon-Thyme Mascarpone Puree

 Fish Stew   21/38

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

with Pernod Aioli

Blackened Redfish   19/33

Creamed Rice, Collard Green “Kraut”, Bacon Jam

Seared Duck Breast Over Duck Confit Fried Rice   17/35

Ginger, Green Onion, Egg, Passion Fruit Emulsion

 Smoked Tenderloin   25/49

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.