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

Add: Chicken-8   Shrimp-10   Oysters-12

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

Add: Chicken-8   Shrimp-10   Oysters-12

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