Dinner Menu

Fall 2019

Tue.-Sat. 5:00p-9:30p

Appetizers

Prime Beef Tenderloin Carpaccio 12.5
^{paper thin raw beef tenderloin, Dijon mustard,}
^{cornichon, fresh cracked black pepper,}
^{extra virgin olive oil, crostini & Parmigiana Reggiano}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Crispy Duck Leg Confit 19.5 ^GF
^{creamy risotto, red wine sauce}

Pan Sauté Jumbo Indonesian Shrimp 16.5 ^GF
^{chia seed, cheese grits, saffron aïoli}

Fresh Tagliatelle Pasta & White Truffle Oil 12.5
^{shaved Parmigiana Reggiano}

Natural Sea Scallop au Gratin 14.5
^{à la Rockefeller}

Pan Seared Moulard Duck Foie Gras 24.5
^{dried fruit brioche canapé,}
^{Granny Smith apple terrine, blood orange reduction}

Sunchoke & Morel Mushroom Ravioli 12.5
^{Parmigiana Reggiano cream}

Soups

Maine Lobster Bisque en Croûte 12.5

Oxtail Consommé 12.5
^{beef & mushroom ravioli, white truffle oil}

Salads

Local Tomato 10.5
^{heirloom tomatoes and eggplant grown by}
^{Covey Rise Farms in Husser, Louisiana}
^{fire roasted peppers, Kalamata olives,}
^{eggplant tapenade, Valbresso Feta,}
^{oregano vinaigrette, grissini}

Caesar 10.5
^{in a crisp Parmesan cheese basket}

Chèvre Chaud over Spinach Salad 10.5
^{warm breadcrumb crusted goat cheese with fresh thyme,}
^{over spinach tossed with roasted shallot vinaigrette}
^{dried fig & toasted pine-nuts}

Main Course

Paella 32. ^GF
^{saffron rice, jumbo Indonesian shrimp,}
^{littleneck clams, calamari, natural sea scallops,}
^{roasted chicken & fish}

Filet of Prime Beef Tenderloin 44. ^GF
^{Gorgonzola dauphinois potato,}
^{French green beans, sauce Bordelaise}

Morel Mushroom, Dried Fig & Asparagus Risotto 32.5 ^GF

Vegetarian Combination 22.5 ^GF
^{Gorgonzola dauphinois potato,}
^{shaved Brussel sprouts sauté with garlic, olive oil & lemon}
^{ratatouille, sauté spinach}

Slow Braised Beef Short Rib 34. ^GF
^{14 oz. single bone short rib,}
^{Gorgonzola dauphinois potato,}
^{asparagus, French green beans,}
^{carrot, natural jus}

Pan Roasted Wild Gulf Red Snapper 34.
^{steamed potato, sundried tomato, artichoke,}
^{capers, asparagus tips, lemon butter sauce}
^{& jumbo lump crab}

Pan Seared Dover Sole Almandine 44.
^{French green beans, cheese grits,}
^{lemon butter sauce}

Tournedo Rossini 58.
^{on dried fruit brioche, Madeira wine sauce}

Jumbo Lump Crabmeat Mary Louise 34.
^{crabmeat tossed in a champagne cream sauce}
^{and served in a puff pastry shell with asparagus}

Seared Natural Sea Scallops 34.
^{leek-spinach tart, garlic-lemon-chive butter sauce}

SIDES 8.
^ratatouille ^GF
^{shaved brussel sprouts with olive oil & lemon} ^GF
^spanakopita
^{sauté spinach} ^GF
^{grits & Gruyère cheese} ^GF

We are happy to prepare whole plant food dishes with Chef's Creation

Soufflé of the Evening 10.5 ^GF
^{please allow 30 minutes and order early} ^{may take up to 45 minutes if ordered late}

^{NO SEPARATE CHECKS - multiple parties sharing the payment are accepted}

^{GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.)}
^{† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.}