MENUS
Lunch
Monday-Friday 11am-2pm
SNACKS
Deviled Eggs
bacon & roe 8
Pickled Shrimp
saltine crackers 8
Chicken Liver Mousse
apple cider gelée, pickles, housemade sourdough 9
Sandwich, Soups & Salads
Double Cheeseburger
wagyu beef patties, burger sauce, pickle, onion, american cheese, choice of side 16
(gluten free bun +$2)
Short Rib Sandwich
swiss, greens, truffle aioli, mushroom duxelle, wheat bread, choice of side 15
Chicken Salad Sandwich
wheat bread, choice of side 11
Soft Shell Crab Sandwich
tomato, lettuce, pickle, celery mayo, potato bun, choice of side 22
Fried Green Tomato Sandwich
tomato-bacon jam, arugula, zucchini pickles, basil aioli, toasted wheat bread, choice of side 14
Kale Salad
cherry tomato, parmesan, red wine vinaigrette 7
add scoop of chicken salad (+4) — add blackened catfish (+9)
Today’s Soup
chef’s choice, side of cornbread 10
Grain Bowl
farro, oyster mushroom, tomato, sunchoke, cucumber, herbs, lemon dressing 16
Smoked Tuna Melt Sandwich
smoked cheddar, tomato, toasted wheat bread 13
Lunch Plate
Choice of Protein
fried or blackened catfish, tri-tip steak & gravy, crawfish cake, roasted pork shoulder, chicken cordon bleu
Choice of Sides
black-eyed pea caviar, kale salad, cup of soup, fried potatoes, lima beans, heirloom cornbread,
potato-leek casserole, beet salad, collard greens, fried zucchini
with 1 side 12
with 2 sides 15
with 3 sides 17
Vegetable Plate
choice of 4 sides 12
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
Dinner
Tuesday-Saturday 5pm-9pm
SNACKS
Deviled Eggs (DF, GF)
bacon & roe 8
Pickled Shrimp
saltine crackers 8
White Pea Falafel (GF)
roasted garlic creme fraiche12
Chicken Liver Mousse
apple cider gelee, pickles, housemade sourdough 10
SMALL PLATES
Tartine
housemade sourdough, rock shrimp, brown butter, celery, sauce americaine 22
Beef Cheek (GF)
sunflower seed “risotto”, salsa verde, tomate 20
Cavatelli
housemade cavatelli, black truffle, oyster mushroom, parmesan 25
Tuna Tartare
hot water cornbread, tangerine kosho, shiso 22
Squash Blossom
rice flour tempura, caponata, basil, feta 14
SUPPER
Fried Eggplant (V, DF)
napa cabbage, sungold tomato, peach, oyster mushroom, sauce soubise 27
Duck Leg Confit
white sweet potato, red cabbage, duck jus 28
Gulf Shrimp & Grits (GF)
marsh hen mills grits, blue crab, mustard greens, cherry tomato 30
Perdido River Meats Hanger Steak (GF)
corn casserole, silver queen salad, cream kale, oyster mushroom, truffle demi glace 41
Redfish
ancient blue rice, succotash, green garlic oil 36
Vegetable Plate
chef’s choice 21
DESSERT
Warm Blueberry Cobbler
lemon, vanilla ice cream 9
Almond Pavlova (GF)
white chocolate, strawberry 9
Pistachio Semifreddo (GF)
brown butter “blondie” crust 9
Chocolate Pie
sable, bourbon barrel cacao nibs, whipped cream 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
Brunch
Saturday & Sunday 10am-2pm
SNACKS
Deviled Eggs (DF, GF)
bacon & roe 8
Pickled Shrimp
saltine crackers 8
Sausage Balls
bread & butter pickles 8
Chicken Liver Mousse
apple cider gelee, pickles, housemade sourdough toast 9
ENTREES
Sourdough Scramble
farm eggs, oyster mushroom, cherry tomato, ricotta, pesto, trout roe 21
Steak Frites (GF)
48 hour beef short rib, pommes frites, green salad, sauce au poivre 28
Fried Oyster Benedict
gulf oysters, neuske’s ham, hot sauce hollandaise, english muffin 22
Blueberry Waffle
white chocolate mousse, citrus glaze, blueberry maple syrup 14
Double Cheeseburger
waygu beef patties, burger sauce, pickles, onion, american cheese, pommes frites 16
Shrimp & Grits (GF)
marsh hen mills grits, sauce barigole, basil 24
Crawfish Frittata (GF)
sweet peas, asparagus, spring onion, parmesan 20
DESSERT
Chocolate Pie
sable, bourbon barrel cacao nibs, whipped cream 9
Almond Pavlova (GF)
white chocolate, strawberry 9
Pistachio Semifreddo (GF)
brown butter “blondie” crust 9
Warm Blueberry Cobbler
lemon, vanilla ice cream 9
*Warning: Consuming raw or undercooked meat, poultry, shellfish, and eggs may increase your risk of food-borne illness
