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 with Croûtons and Black Pepper Caesar Dressing

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

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

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

Paroisse de Vermillion-Inspired Gumbo with Louisiana Popcorn Rice

Poached Gulf Oysters, Sauteed Leeks, Oyster Cream, Whipped Potatoes, Charred Artichokes, and Fresh Tarragon

Crispy Catfish with Cajun Caviar, Arugula and Buttermilk Ranch Dressing on French Bread

Breakfast Sausage, Scrambled Eggs, Applewood Smoked Bacon, Arugula, Elderberry Jam on Warm Croissant

Grilled Chicken Breast, Crystal Honey Butter, Avocado, Tomatoes, Boston  Lettuce on Texas Toast

Chargrilled 1/2 Pound of Ground Chuck, Shredded Cheddar Cheese, Boston Lettuce, Tomato, and Pickles on Toasted Pretzel Bun

Prince Edward Island Mussels, White Wine, Garlic, Local Citrus, Grilled French Bread

Tender Pulled Pork, Quatre Epices, Sunny Side Egg, Sauce Bearnaise on Warm Croissant

Petite Chargrilled Filet, Romaine Lettuce, Blue Cheese Crumbles, Bacon, Cherry Tomatoes and Deviled Eggs with Caviar Ranch

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

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

Local Gulf Fish with Squash, Zucchini, Cherry Tomatoes and Fresh Lemon