BRUNCH MENU

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Fried Gulf Oysters, Smoked Pork Belly, Tomato Jam and Micro Arugula with Sugarcane Vinegar

Slow Braised Gizzards, Stone Ground Grits, Caramelized Peppers and Onions with Brown Gravy

Crispy Gulf Shrimp, Crystal Honey Sauce, Carrot, Parsnip and Mirliton Slaw with Cajun Caviar Ranch

Poached Gulf Oysters, Sautéed Leeks, Oyster Cream, Whipped Potatoes, Charred Artichokes and Fresh Terragon

Paroisse de Vermillion-Inspired with Louisiana Popcorn Rice

Hand-Picked Selection of Local Ingredients with Creole Inspiration

Crisp Romaine Lettuce, Shaved Parmesan Cheese with Croûtons and Black Pepper Caesar Dressing

Pulled Pork with Gris-Gris Creole Seasoning, Sunny Side Egg, Sauce Béarnaise on Warm Croissant

Gulf Shrimp, Andouille, and Roasted Red Peppers with Cherry Tomatoes and Stone Ground Grits

Roast Beef Debris, Smothered New Potatoes and Brown Gravy on Texas Toast

Gulf Fish, Brown Butter, Seasonal Vegetables, Charred Lemon

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Crispy Chicken Thigh, Buttermilk Waffles, Steen’s Cane Syrup and Gris-Gris Butter

Chargrilled Steak, Romaine Lettuce, Blue Cheese Crumbles, Bacon, Cherry Tomatoes, Pressed Egg with Caviar Ranch

Crispy Catfish, Dressed with Cajun Caviar Ranch on French Bread

Grilled Chicken Breast, Avocado, Tomato, Lettuce, with Crystal Honey Sauce on Texas Toast

1/2 lb Ground Brisket & Short Rib, Cheddar Cheese, Lettuce, Tomato and Pickles on Toasted Brioche Bun

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Stone Ground

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