DINNER MENU

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

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

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

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

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

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

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

Paroisse de Vermillion-Inspired Gumbo with Louisiana Popcorn Rice

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

U-10 Diver Scallops, Bacon Braised White Bean Puree, Southern Greens and Toasted Herb Bread Crumbs 

Gulf Fish and Shrimp with Squash, Zucchini, Cherry Tomato, and Charred Lemon

Slow Cooked in Red Wine, Fresh Herbs, Caramelized Onions, Tomato, with Stone Ground Grits and Jus Roti

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

Fire-Grilled with Creole Spices, Southern Greens, Smothered New Potatoes and Blueberry Pork Jus

Chargrilled Ribeye Steak with Fresh Thyme, Roasted Garlic, Homemade Steak Sauce and Choice of One Side

Hand Pulled Chicken, Roasted Carrots, Fresh Herbs and Homemade Dumplings with Bread and Butter

Whole Creole-Fried Redfish with Seafood Tomato Sauce, Popcorn Rice, and Charred Lemon