Appetizers
Salad of Organic Lettuces
Lemonette, Toasted Sunflower Seeds, Crumbled Local Feta
-6-
Roasted Sweetbread Salad
Bibb lettuce, Tomato Confit, Chives, Buttermilk Dressing
-10-
Summer Corn Soup
Blue Crab, Grilled Corn, Leeks, Lime Crème Fraiche
-9-
House Made Venison Pâté
Creole Mustard, Cornichon, Toasted Baguette
-10-
Warm Shrimp and Avocado Salad
Hearts of Palm, Cherry Tomato, Creole Spices
-12-
Garden Vegetable Salad
Spring Peas, Radish, Asparagus, Champagne Vinaigrette
-8-
Entrees
Buttermilk Poached Chicken Breast
Sautéed Cabbage, Fingerling Potato, Bacon Jus
-18-
Pan-Seared Scallop Salad
Baby Organic Lettuces, Grapefruit Vinaigrette
-19-
Seared Yellowfin Tuna
Warm Salad of Spring Vegetables, Caper Vinaigrette
-18-
Smoked Pepper Dusted Flatiron Steak
Creamy Grits, Shiitake Mushrooms, Red Wine Sauce
-20-
Sautéed Flounder
Wilted Greens, Israeli Couscous, Lobster Sauce
-17-
Fried Rabbit Tenders
Bok Choy, Roasted Mushrooms, Onion Puree, Mustard Jus
-18-
Co-Chefs Allison Vines-Rushing and Slade Rushing
