BRUNCH MENU - Saturday & Sunday 11 am - 4 pm

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

Mixed Greens, Chopped Cucumbers and Cherry Tomatoes with Creole Mustard Vinaigrette

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

Paroisse de Vermillion-Inspired Gumbo with Louisiana Popcorn Rice

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

Vanilla Custard Soaked Texas Toast with Warm Blueberry-Lemon Compote, Candied Pecans and Whipped Cream Served with Bacon

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

Spinach, Mozzerella and Grilled Louisiana Crawfish Tails with Crab Fat Hollandaise

Two 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 with Mashed Potatoes and Brown Gravy on Texas Toast

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

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

Full Bottle of Sparkling Wine & Orange Juice

Full Bottle of Sparkling Wine & Cranberry Juice

Full Bottle of Sparkling Wine & Fresh-Squeezed Ruby Red Grapefruit Juice