Appetizers

 
She-Crab Bisque 8/12-
a "creolized" carolina classic
 
Ponce de Lapin 9-
rabbit belly stuffed with rabbit tenderloin and a medley of dirty grains over rusty sauce piquant
 
Tan-Douille Boudin 9-
 panko fried housemade andouille and boudin with tasso ham and honey-lavender creole mustard
 
Bowl of Smoked Quail Gumbo 12-
anise flavored green sausage and popcorn rice
 
BBQ Shrimp Pie 14-
handmade pie shell filled with smashed sweet potato topped with new orleans style BBQ shrimp
 
Oysters Gabie 13-
artichokes, pancetta, garlic, scallions, lemon,
parma reggiano bread crumb gratin

Salads

​House Salad 7-
mixed greens, grape tomatoes, fried vidalia onions, green onion buttermilk dressing
 
Warm Goat Cheese Salad 12-
chevre topped with warm olive oil marinated sun-dried tomatoes, capers, roasted garlic, and olives with homemade wheat bread
 
Grilled Shrimp Salad 13-
avocado, cucumber, crusted pistachio, honey vinaigrette
 
Summer Tomato Salad 11-
beefsteak tomatoes, avocado, marinated vidalia onions, feta, and creole citrus vinaigrette

Entrees

Steak Vert 36-
black angus beef tenderloin, green herbs and garlic citrus sauce, sautéed vegetables, roasted duck fat potatoes with caramelized onions
 
Traiteur Fish 26-
seared fresh filet of gulf fish, crab cake,  preserved lemon and chili aoli
 
Slow Roasted Duck 28-
 crimini mushrooms, roasted red peppers, and orange-sherry sauce over shoestring potatoes
 
Braised Rabbit 19-
rose petal syrup, sliced grapes, wilted greens, caramelized onions, and stilton cheese fries

Double Cut Mojo Marinated Pork Rib Chop 24­­­-
jack cheese stuffed pepper, root beer glazed apples and smashed potatoes

Desserts

​Peppermint Patti 11-

Crème Brûlée 10-
 
Apple Upside-Down Bread Pudding 10-
 
Chocolate Pecan Pie 11-
 
Lemon Chess Pie 11-
 
Homemade Ice Cream 10-
 
a la mode 3-