A freshly prepared soup of the day, featuring seasonal ingredients and chef-inspired flavors.

Pan Seared and served with a White Remoulade Sauce

Served with a Chardonnay Creole Cream

Iceberg Wedge, Fried Pork Belly, Beefsteak Tomato with Flash Fried Gulf Oysters served with house made Ranch Dressing

Fresh Spinach, Warm Bacon Vinaigrette

Five-Ounce Filet and Five Grilled Gulf Shrimp served with Brabant Potatoes and Steamed Asparagus

Shallow fried topped with Creole Meuniere served with Parslied Bliss Potatoes and Haricot Vert

Tender Veal Medallions in a Spicy Tomato Sauce served with Mascarpone Stone Ground Grits

Sautéed Redfish, Lump Crabmeat, Creole Meunière, Mashed Potatoes, Haricot Vert

Gulf Shrimp, Andouille Sausage, Mascarpone Stone Ground Grits, Cajun Sauce

Three-Egg Omelet, Lump Crabmeat, White Cheddar, Breakfast Potatoes

Louisiana Crawfish Tails, Green Pepper, Celery and Onion Brabant Potatoes Topped with Poached Eggs and Hollandaise

Two Artichoke Bottoms Filled with Poached Eggs on a Bed of Creamed Spinach and Topped with Hollandaise Sauce

Battered Brioche, Canadian Maple Syrup, choice of Applewood Smoked Bacon or Sausage

English Muffin, Nueske's Roasted Pork Loin, Poached Eggs, Hollandaise Sauce, Mascarpone Stone Ground Grits or Breakfast Potatoes

Chicken Breast, White Wine Sauce, Toasted Almond, Haricot Vert