DINNER 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 Croûtons 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

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

Slow Braised Pork Belly, Compressed Local Watermelon with Jalapeño Demi-Glace

Paroisse de Vermillion Inspired with Louisiana Popcorn Rice

Gulf Shrimp, Oyster and Blue Crab Dressing with Mixed Greens, Cherry Tomatoes and Remoulade

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

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

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

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

Cast Iron Seared with Creole Spices, Southern Greens, Smothered New Potatoes and Blueberry Pork Jus

Char-Grilled Rib-Eye Steak with Mashed Potatoes, Caramelized Onions and Homemade Steak Sauce

Local Molasses, Roasted Sweet Potato and Pecan Casserole, Sugarcane Demi-Glace

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