BRUNCH MENU

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

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

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

Paroisse de Vermillion-Inspired with Louisiana Popcorn Rice

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

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

Hand-Picked Selection of Local Ingredients with Creole Inspiration

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

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

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

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

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

8oz Chargrilled Sirloin, Two Sunny Side Eggs, Black Pepper Gravy and Barbant Potatoes

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

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

Fried Chicken Thigh, Belgian Waffles, Gris-Gris Butter and Steen's Cane Syrup

Gulf Fish with Stewed Green Beans, Tomatoes, Caramelized Onions and Charred Lemon