- Crispy Louisiana Softshell Crawfish
- 10
- with Mirliton Avocado Slaw and Smoked Jalapeño Butter
- Jumbo Lump Crabmeat and Corn Beignets
- 8
- with Pickled Okra Tartar Sauce
- Grilled Carolina Quail
- 12
- Sunnyside Up Quail Egg, Peppered Cane Syrup, Housemade Boudin
- Over Roasted Watchpoint Oysters
- 8
- Topped with Apple Smoked Bacon, Baby Spinach and Smoked Gouda
- A Cup of one of our Housemade Soups
- 6
- A Taste of Three Soups
- 7.5
- Seasonal Salad
- 7
- Roasted Granny Smith Apples, Dried Cranberries, Sugared Walnuts and Point Reyes Blue Cheese Tossed with Baby Arugula and Sweet Onions in a Shallot Vinaigrette
- Chopped Romaine Salad
- 6.75
- Diced Tomatoes, Pressed Egg, Bacon Lardons and Grated Reggiano in a Black Pepper Buttermilk Dressing
- Pan Roasted Duck Breast
- 24
- Creole Dirty Rice, Cranberry Pecan Relish and Citrus Beet Salad
- New Orleans Style Barbecued Jumbo Shrimp
- 24.5
- Traditional Garlic Rosemary, Beer and Black Pepper Sauce over McEwen & Son's Grits
- Iron Seared Flounder
- 27
- Oven Roasted Winter Vegetables, Fennel, Tomato and Squash, Topped with a Relish
- Tanglewood Farms All Natural Airline Chicken Breast
- 22
- with Dried Cherries, Orzo Pasta, Teardrop Tomatoes, Baby Spinach, Crumbled Feta and Orange Horseradish Jus
- Hereford Filet Mignon
- 33
- Buttermilk Mashed Yukon Gold Potatoes, Cabernet Smoked Onions and Black Pepper Demi-Glace
- Double Cut Duroc Pork Chop
- 28.5
- Goat Cheese Infused White Grits, Sweet Onion and Grilled Asparagus Salad
- Grilled Maine Lobster Tail
- 28
- Wild Mushroom Risotto, Chardonnay Butter and Tomato Jam
- A Trio of Lamb Loin Chops
- 26
- Wild Mushrooms, Goat Cheese Crepeinette, Roasted Root Vegetable Hash, Served with Green Pepper Jus
