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
Provencal Herb Roasted Atlantic Halibut
citrus-shrimp gremolata, saffron-lemon aioli,
creamy stone-ground grits, grilled asparagus 26
Bronzed Rainbow Trout
andouille sausage-grilled green tomato relish,
green herb 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
Char-Grilled 14oz CAB Ribeye
herb roasted wild mushrooms, rosemary-red wine jus,
roasted garlic mashed potatoes, sautéed veggies 31
