BRUNCH MENU

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Boston Lettuce, Crispy Gulf Oysters, Blue Cheese and Shaved Radish with Sugarcane Vinaigrette

Mixed Greens, Cucumbers and Cherry Tomatoes with Creole Mustard Vinaigrette

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

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

Seared Gulf Shrimp, Crispy Green Tomatoes, Smoked Tomato Butter and Green Onions

Gulf Shrimp, Local Tomato with New Orleans Style Remoulade

Sous Vide Chicken Gizzards, Stone Ground Grit Cake, Caramelized Peppers and Onions with Brown Gravy

Paroisse de Vermillion Inspired with Louisiana Popcorn Rice

French Bread, Vanilla Custard, Blueberries with Sugarcane Syrup and Whipped Cream

Sous Vide Chicken Gizzards and Brown Gravy over Stone Ground Grit

Fried Chicken Thighs, Cream Biscuits, Scrambled Eggs with Griffin Gravy

Crispy Oysters, Creamed Spinach, Fried Egg with Hollandaise

Char-Grilled ½ Pound of Ground Chuck, Shredded Cheddar Cheese, Boston Lettuce with Tomato and Pickles on Toasted Pretzel Bun

2 Eggs, Bacon, Grits, Hashbrowns and a Biscuit

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

Roast Beef Debris, Mashed Potatoes and Brown Gravy on Texas Toast

Char-Grilled ½ Pound of Ground Chuck, Shredded Cheddar Cheese, Boston Lettuce with Tomato and Pickles on Toasted Pretzel Bun

Local Gulf Fish, Black Iron Seared Shrimp with Squash, Zucchini, Cherry Tomatoes and Fresh Lemon