small bites, starters
Cornmeal Fried Louisiana Frog Legs
green herb-horseradish remoulade,
marinated green tomato “salad” 10
Oysters “Bienville” on the Half Shell
five of em’, tasso ham-mushroom cream sauce,
herb breadcrumbs 12
Apple-Rosemary Braised Pork Belly
granny smith apple chutney, candied pecans,
balsamic-blueberry bbq sauce 10
soups
Caramelized Onion
Creamy Chicken-Corn Chowder
Garden Fresh Gazpacho w/ cilantro sour cream
entrees
Buttermilk Fried Carolina Flounder
green herb-horseradish remoulade,
pickled crawfish-okra relish,
creamy grits, stewed collard greens 21
Lemon-Parsley Grilled Swordfish
blue crab-asparagus “salad”, caper-dill beurre blanc,
roasted garlic mashed potatoes, sautéed veggies 22
Togarashi Seared Yellowfin Tuna
wasabi-lime aioli, mango-sweet pepper jam,
toasted almond jasmine rice, chile glazed bok choy 24
Coffee-Black Pepper Rubbed Pork Tenderloin
balsamic-blueberry bbq sauce, blue cheese creamed shallots,
roasted garlic mashed potatoes, sautéed veggies 19
Rosemary Grilled
12oz Hand-Cut CAB Angus Ribeye
port wine bordelaise, herb roasted portobellos,
roasted garlic mashed potatoes, grilled asparagus 29
