Dinner Menu

gulf oysters cooked three ways: fried, polo, and “bread pudding” 13

lobster “knuckle sandwich” with tarragon and tomatoes 13

“sweetbreads and dumplings” of hand made potato gnocchi, truffle and fennel 12

rod bailey’s raviolo“neola” with brown butter and mushrooms 15

salad of brussels sprouts allan benton’s bacon, and sherry 8

roasted neola farm marrow bones, “salsa” fresca, and brioche 11

“salad” of tempura fried okra, pimiento cheese, local cucumber and greek yogurt 9

local greens, blue cheese, and pecans 7

sweet corn griddle cakes with gulf crabmeat ravigote 14

to continue:

gulf shrimp, delta grind grits, andouille, and tomato 25

yellow jack, local tomatoes, shrimp and a harissa “café au lait” 27

amandine of gulf speckled trout and cauliflower 28

“surf and turf” of new york strip stuffed with fried oysters and blue cheese 36

seared american kobe flat iron, truffle, local shiitake, haricots verts and leek fondue 29

colorado lamb loin, “baba ghannouj,” preserved local celeste figs and rosemary 30

seared white sea bass, parmesan, truffle smashed potato, bouillabaisse “jus” 31

hand dived scallops, sugar snaps, sambal, mint and basil 28

degustation menus
Please note that our degustation menus change weekly.

Monday-Thursday we offer a five-course degustation menu.
Friday & Saturday we offer a three-course degustation menu.

20% gratuity may be added for parties of 6 or more

$15 per bottle corkage fee, corkage for bottles on our list politely declined.