Appetizers

 
She-Crab Bisque 8/13-
a "creolized" carolina classic
  
Tan-Douille Boudin 11-
 panko fried housemade andouille and boudin with tasso ham and honey-lavender creole mustard
 
Duck Duck and Goose Sausage Gumbo 13-
dark roux, 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 8-
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 14-
avocado, cucumber, crusted pistachio, honey vinaigrette
 
Beet Salad 13-
purple and gold roasted beets, satsumas, gorgonzola, candied pecans and extra virgin olive oil

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 29-
seared fresh filet of gulf fish, jumbo crab cake,  preserved lemon and chili aoli
 
Slow Roasted Duck 29-
 crimini mushrooms, roasted red peppers, and orange-sherry sauce over shoestring potatoes

Double Cut Mojo Marinated Pork Rib Chop 26­­­-
jack cheese stuffed pepper, root beer glazed apples and smashed potatoes

Veal Chop 44-
bone in seared veal chop with oyster mushrooms and brie sauce
​

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-

*menu and pricing subject to change