| Gulf Crabmeat |
$13.00 |
Local tomato, avocado and fines herbs |
| Seared Tennessee Foie Gras |
$14.00 |
With a local fig gellee and shallot confit |
| Angus Bone Marrow |
$12.00 |
Salsa fresca, brioche |
| Lobster Knuckle Sandwich |
$14.00 |
With tarragon and tomatoes |
| Local Peaches |
$11.00 |
Housemade mozzarella, arugula, sugar cane vinaigrette |
| Rod Bailey's Raviolo |
$15.00 |
With brown butter and mushrooms |
| Salad of Brussels Sprouts |
$8.00 |
Allen bentons bacon and sherry |
| Slow Roasted Lamb Belly |
$14.00 |
Charred corn puree, local purple hull vinaigrette |
| Compressed Local Melon |
$11.00 |
Bonnie blue goats cheese, balsamic vinaigrette |
| Local Greens, Blue Cheese |
$7.00 |
Blue cheese, and pecans |
| Shrimp |
$25.00 |
Delta grind grits, andouille and tomato |
| Montana Lamb Sirloin Vin Cotto |
$29.00 |
Aged gouda gratin, wilted arugula |
| Seared Bass |
$31.00 |
Local ratatouille, creole mustard butter |
| Surf and Turf of New York Strip Stuffed |
$37.00 |
With fried oysters and blue cheese |
| Wagyu Culotte |
$30.00 |
Local english peas & carrots, sauce bordelaise |
| Grilled Wahoo |
$29.00 |
Gulf shrimp, local tomato and a harissa café au lait |
| Gulf Redfish |
$30.00 |
St. charles:louisiana crawfish, local mushroom, sweet potato and asparagus |
| Hand Dived Scallops |
$29.00 |
Caramelized corn, fennel, sherry gastrique |
