starters
Butterhead Lettuce Salad
wild berries, pickled red onions,
toasted almonds, herb goat cheese, balsamic vinaigrette 9
Baked Oysters “Bienville”
six of em, tasso ham-wild mushroom cream,
herb breadcrumbs 13
soups
Cajun Red Bean & Andouille buttermilk cornbread
Creamy Mushroom & Sherry herb goat cheese
Garden Fresh Gazpacho cilantro sour cream
entrees
Lump Crab-Shrimp Stuffed
NC Rainbow Trout
classic béarnaise, citrus-parsley gremolata,
creamy stone-ground grits, grilled asparagus 23
Bronzed Atlantic Halibut
green tomato-country ham relish, cajun remoulade,
creamy stone-ground grits, sautéed veggies 26
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
