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