Lunch
Menu
Soups & Starters
Vichyssoise:Chilled Potato Leek Soup
Fish Stew “Basquaisse”
Macadamia Nut Crusted Goat Cheese on Baby Greens with Mango,
Ginger & Champagne Vinaigrette
Gnocchi à la Parisienne with Heirloom & Creole Tomatoes,
Prosciutto, Shaved Parmesan Reggiano & Green Herb Oil
Grilled Duck Sausage with Celeriac Remoulade & a Duo of
Mustards
Entrée Salads & Sandwiches
Seared Lemonfish Niçoise on Baby Spinach with Haricots
Verts, Teardrop
Tomatoes, Roasted Fingerling Potatoes, Hardboiled Egg &
Caperberries with Niçoise Olive Vinaigrette
Jumbo Lump Crab Cobb Salad with Baby Spinach, Arugula, Apple
Smoked Bacon, Avocado, Hard-Boiled Egg, Blue Cheese & Green
Goddess Dressing
Louisiana Lump Crab Cake on Mixed Field Greens with Roasted
Yellow Pepper Remoulade
Scottish Smoked Salmon Club with Havarti, Apple Smoked
Bacon, Heirloom Tomatoes, Mixed Field Greens & Housemade
Remoulade on a Croissant
Shaved Flat Iron Steak Sandwich with Caramelized Onions & a
Bacon, Buttermilk & Blue Cheese Dressing on Grilled Ciabatta
Entrées
Prince Edward Island Mussels with Sundried Tomato
Bouillabaisse Broth with Leeks, Fennel, Garlic & Saffron
Quiche du Jour
“Socca Provençal” with Sundried Tomato Chickpea Crepe with
Sautéed Summer Squash, Zucchini, Eggplant, Garlic & Chèvre
Fish of the Day
Pan Sautéed Pork Tenderloin Medallions Provençal with Leeks,
Creole Tomato, Capers, Garlic, Sauvignon Blanc & Chiffonade
of Basil
Molasses & Ginger Cured Oven Roasted Duck Breast with Stone
Ground Goat Cheese Grits & Louisiana Fig Demi-Glace
Seared Flat Iron Steak with Morel Mushroom Diane Sauce
**Use of Cellular
Phones is Prohibited in the Dining Room
**A Gratuity of 20% will be Added to Parties of Six or More |