DINNER MENU

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Red Wine-Braised Black Angus Short Rib, Whipped Potatoes, Gremolata

Pan Roasted Chicken Breast, Pearl Onions, Mushrooms, Potatoes, Bacon Lardons with Chicken Jus

8oz Creole-Seasoned Black Angus Filet, Louisiana Blue Crab,  Asparagus, Sauce Béarnaise 

Garlic-Parsley Crusted Australian Lamb with Jollof Rice and Zhug Sauce 

Gulf Shrimp, Lemon, Garlic, Spicy Mustard, Stone Ground Grits with French Bread 

Half-Pound Chargrilled Beef, Lettuce, Tomato, Pickle,  Toasted Challah Bun with Black Garlic Aioli

Panéed Bone-In Veal Chop, Pomodoro Sauce. Parmesan, Mozzarella Gemelli Pasta

Roasted Fingerling Potatoes, Artichokes, Jumbo Lump Crab, Arugula and Tomato Salad 

Romaine Lettuce, Parmesan Cheese, Toasted Croutons

Romaine Lettuce, Arugula, Olive Salad, Giardiniera, Pecorino, Basil and Oregano Vinaigrette 

Iceberg Lettuce, Roquefort Blue Cheese, Smoked Bacon, Grape Tomato with Creamy Black-Peppercorn Dressing 

Hearts of Palm, Avocado, Cilantro, Leche de Tigre, Crisp Plantains 

Bucatini Pasta with Old School New Orleans Red Gravy 

Oyster Three Ways: Poached in Double Cream, Crispy Fried, and Oyster Dressing in Vol-au-vent

Slow Braised in Brown Gravy with Red Bliss Potato Salad

Braised German Red Cabbage with Grilled Pumpernickel 

House-Made Gnocchi, Bacon Lardon, Carrot, Leek, Fennel 

Louisiana Blue Crab with Smoked Bacon, Parmesan and Toasted French Bread

Shrimp, Crab and Okra with Steamed White Rice