— ENTRÉES —
Modern locally sourced dishes that capture the flavors of the season
GARDEN
$16
— Watermelon Heirloom Tomato Salad —
Fresh Mozzarella, Kalamata Olives, Spiced Papitas and a Basil Vinaigrette
$16
$14
— Grilled Artisan Romaine —
House made Ceasar Dressing, Truffle Oil, and Grated Parmesan Cheese
$14
$15
-- Baby Kale salad--
Bacon lardons, Pickled carrots, Chickpeas, Golden Raisins, Parmesan Dressing
$15
SEA
$38
— Grilled Swordfish —
Sweet Potato Pave, Crispy Capers and a Lemon-Dill Aioli
$38
$42
— Fish Stew —
Mussels, Clams, Scallop, Gulf Fish, Shrimp, and Chorizo in a tomato saffron broth topped with Pernod Aioli
$42
$38
— Roasted Redfish -
Andouille Sausage, Sauteed Holy Trinity and a creole Beurre Blanc
$38
$14
- House Made Fettuccine and Clams -
Guanciale and a White Wine Broth
$14
$19
- Sweet and Spicy Shrimp and Grits -
$19
$18
--Steamed mussels--
Creole Mustard Cream Sauce, White Wine, Spinach
$18
$18
--Fluke Crudo--
Chili Crunch Vinaigrette, Satsuma, Crispy Sweet Potato
$18
Executive Chef Melissa Donahue
LAND
$56
— Cast Iron Seared 8oz Filet —
Truffle Mashed Potatoes, Sauteed Spinach and a Demi-Glaze
$56
$18
- Spiced Lamb Meatballs -
Whipped Feta and a Natural Jus
$18
$17
--Beef tar tar--
Capers, Pickled Red Onion, Horseradish Cream, Fried Quail Egg
$17
$21
--blue corn crepes--
Duck Confit, Corn and Green Tomato Relish, Chili-Lime Crema
$21
$20
--Crispy bourbon brown sugar glazed pork belly--
Kimchee Collard Greens and Toasted Pecans
$20
$36
--10 Ounce Korean Glazed Durock Pork Chop
Brussel Sprouts, Apples, And a Squash Puree
$36
DESSERT
$12
— Goat Cheese Cheesecake —
Topped with Pistachio nuts and Local Honey
$12
$12
— Flourless Chocolate Torte —
Topped with Chocolate and Berry Coulis sauce and Pecan Coconut crumble
$12
$12
— Banana Pecan Strudel--
Bananas and Pecan Wrapped in Phyllo Dough, served with Caramel Gelato
$12
$12
--Pineapple upside down cake--
With Matcha Creme Anglaise and Caramel Sauce
$12
$12
--Chinese Five Spice Creme Brulee
$12
$10
--Trio of House Made ice creams or sorbets
$10