MENU

Chef Dominique Macquet's creative vision in the kitchen is inspired by fresh vegetables & herbs. Which all are maintained in-house or are supplied from our private garden & local growers.

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SMALL PLATES

CRISPY GREEN TOMATO & GULF SHRIMP
24-hour roasted tomato remoulade

DEVILED EGG
chicken salad, crispy chicken skin, chicken jus 

GOAT CHEESE & SWEET ONION FRICASSEE                                            
phyllo dough, balsamic & dr. brobson lutz “honey from the hood”

CRISPY DUCK LEG CONFIT
young greens, rosemary chimichurri                   

CHARRED WAGYU BEEF TARTAR                                                              
ginger soy, avocado crème fraiche

CRUDO/CEVICHE OF THE DAY
lime, habanero, cilantro

CRISPY KUROBUTA PORK BELLY
stone ground grits, homemade pepper jelly, braised carrots

ROASTED LAMB CHOP
perilloux farm kale, local root vegetable puree, home grown mint vinaigrette

GRILLED GULF OCTOPUS                                                                                          
aji amarillo-scallion pomme puree, mint-coriander oil

BABY MIXED GREENS & GRILLED LOCAL SQUASH
sherry-dijon vinaigrette

PERILLOUX FARM GRILLED EGGPLANT                                            
roasted peppers, mozzarella, aged balsamic vinaigrette  

LOCAL ARUGULA & ROASTED PUMPKIN                                           
toasted pumpkin seeds, spiced apple vinaigrette

LARGE PLATES

COCONUT CURRY GULF SHRIMP                                                         
corn & kale risotto

SEARED WAGYU FLANK STEAK                                                            
herbsaint creamed spinach, duck fat fried home fries, herbed butter

SEARED MAPLE LEAF DUCK BREAST                                                       
local sweet potato puree, arugula salad, duck jus

LOCAL GULF FISH                                                                                               

SEARED DIVER SCALLOPS
creamed leeks, sweat potato, roasted cauliflower, orange gastrique

BRAISED WAGYU SHORT RIB BURGER                                                                                                              
homemade sweet potato bun, Beeler’s bacon, gruyere, arugula

SHUCKED PEAS & DUCK                                                                                  
seared gnocchi, local sweet peas, duck confit, green onion vinaigrette

LOCALLY INSPIRED VEGETARIAN DISH OF THE DAY                    

All herbs are maintained in-house, or are supplied from our local growers only         

HANDCRAFTED COCKTAILS

PHO CAJUN SOUR
Oryza Vodka, Lime, Pho Syrup ( pho syrup: cilantro, green onions, ginger, lime, habanero salt)

LIME IT YOUR WAY
Russell Henry Malaysian Lime Gin OR DSP CA 162 Malaysian Lime Vodka, Lime, Kaffir Syrup

SNATCH & SMASH
Milagro Silver Tequila, Ancho Reyes Liqueur, Velvet Falernum, OJ, Pineapple, Fresh Mint

GOING TO DUBAI
Jameson Irish whiskey, Lemon, Abita Turbodog Beer Syrup, Bittermans Mole Bitters

3 X INFINIUM MANHATTAN
Templeton Rye, Fernet Branca, Zucca, Carpano Antica, Bittermans Mole Bitters

FOR DA LOVE OF JOE FRIDAY
Crystal Head Vodka, Love Mix (Locally Preserve Syrup, Lemon), Club Soda

LOCAL GARDEN BIANCA SANGRIA
White Wine, Candolini Bianca, Locally Preserve Syrup, Hint of Fresh Juice, Fresh Berries, and Fresh Herbs from the Garden

BANANA FOSTERS SAY WHAT!!!!!!!
Bayou Spiced Rum, Priorat Natur Vermut, Banana Vanilla Cinnamon Syrup, Crème Anglaise.
*Recommended as a Dessert Cocktail*