starters
Butterhead Lettuce Salad
wild berries, pickled red onions,
toasted almonds, herb goat cheese, balsamic vinaigrette 9

Baked Oysters “Bienville”
five of em, tasso ham-wild mushroom cream,
herb breadcrumbs 12

soups
Cajun Red Bean & Andouille buttermilk cornbread
Creamy Mushroom & Sherry herb goat cheese
Garden Fresh Gazpacho cilantro sour cream

entrees
Citrus-Parsly Roasted Atlantic Halibut
lemon-butter poached lump crab, classic béarnaise,
creamy stone-ground grits, grilled asparagus 26

Bronzed Rainbow Trout
andouille sausage-grilled green tomato relish, cajun remoulade,
creamy stone-ground grits, creole slaw 23

Cilantro-Lime Seared Yellowfin Tuna
avocado-grilled corn “salad”, roasted green chile chimichurri,
Spanish rice, blackened green tomatoes 25

Bacon Wrapped Pork Tenderloin
smoked gouda-peppadew pimento cheese,
blueberry-balsamic bbq sauce,
roasted garlic mashed potatoes, stewed collard greens 22

Char-Grilled 14oz CAB Ribeye
wild mushroom-black truffle duxelle, rosemary-red wine jus,
roasted garlic mashed potatoes, sautéed veggies 31