Dinner Menu

Soups & Starters

Yellow Tomato & Heirloom Cucumber Gazpacho $7

Sweet Corn, Red Pepper & Chorizo Bisque $8

Soup du Jour $8

Prince Edward Isle Mussels, Sauvignon Blanc, Leeks, Garlic, Garden Herbs

$11

Lobster Gnocchi a la Parisienne, New Orleans Style BBQ: Brown Butter, Lemon, Garlic, Rosemary

$11

Basil Crepe, Roasted Eggplant, Chevre, Spinach, Nicoise Olives $10

Sautéed Escargot, Local Green Garlic Maitre'd Butter, Maytag Blue Cheese Gratinee

$10

Petite Louisiana Gulf Shrimp Cake, Celeriac Remoulade, Smoked Tomato, Horseradish Vinaigrette

$12

Charcuterie Plate Market Price

Salads

Pecan Crusted Goat Cheese, Mixed Field Greens, Blueberry-Champagne Vinaigrette  $9

Heirloom & Yellow Tomato Panzanella, Wild Arugula, Truffled Ciabatta Croutons, Basil, Balsamic Reduction, Extra Virgin Olive Oil

$10

Smoked Salmon, Baby Spinach, Roasted Potatoes, Caperberries, Hard Boiled Egg, Heirloom & Creole Tomatoes, Haricot Verts, Nicoise Olive Vinaigrette

$14

                                                                                                                      Louisiana Blue Crab Cobb Salad: Baby Spinach, Arugula, Apple Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & a Green Goddess Dressing 

$14

Sunflower Sprouts, Hazelnuts, Orange Supremes, Brie, Honey-Lemon Vinaigrette, Chive Oil

$10

Entrees

Seared Sea Scallops, Lemon Champagne Beurre Blanc, Basil Oil

$26

Prince Edward Isle Mussels, Creole Tomato "Bouillabaisse" Style Broth: White Wine, Saffron, Leeks, Fennel, Garlic

$24

Sauteed Gulf Shrimp, Sweet Corn Fumet, Apple Smoked Bacon, Confit Leeks

$26

Pan Roasted Florida Grouper, Pineapple-Thyme Vinaigrette, Lobster Claw, Cucumber Slaw, Local Garden Sprouts

                                         $26                                                                                                                   

                         Fish du Jour      Market Price      

Sautéed Medallions of Chairman’s Reserve Organic Pork Tenderloin, Roasted Rustin Peach-Sage Demi-Glace Vidalia Onion "Jam"

  $24

Oven Roasted Steen’s Cane Syrup Cured Duck Breast & Confit Duck Leg Quarter, Ginger -Blueberry-Port Demi-Glace, Stone Ground Goat Cheese Grits  $29             

Skillet Seared Flat Iron Steak, Lemon-Thyme Bordelaise, Blue Cheese-Bacon Compund Butter, Oyster Mushroom Gratinee        

$28

 Roasted Eggplant & Creole Tomato Provencal, Chevre, Fire Roasted Peppers, Basil Oil

                                          $20                                                                                                                                                                                

Please inform your server of any allergies or dietary constraints

We are donating $1 for every guest during the month of June to Protect Our Coastline.org

**Use of Cellular Phones is Prohibited in the Dining Room
**A Gratuity of 20% will be Added to Parties of Five or More