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 bread crumbs 14
soups
Cajun Red Bean & Andouille buttermilk cornbread
Creamy Mushroom & Sherry herb goat cheese
Garden Fresh Gazpacho cilantro sour cream
entrees
Provencal Herb Roasted Golden Tilefish
citrus-shrimp gremolata, saffron-lemon aioli,
creamy stone-ground grits, grilled asparagus 24
Cornmeal Dusted Rainbow Trout
blue crab & mini heirloom tomato-sweet corn “salad”,
green herb remoulade,
creamy stone-ground grits, creole slaw 23
Sesame Seared Yellowfin Tuna
pineapple chutney, cilantro-mint chimichurri,
toasted almond jasmine rice, sautéed veggies 25
Char-Grilled 14oz CAB Ribeye
herb roasted wild mushrooms, rosemary-red wine jus,
roasted garlic mashed potatoes, sautéed veggies 31
