Dinner

Tuesday- Saturday 4:30- 9:30


Starters

-charcuterie-

chef's choice of cured meats and cheeses 16

-smoked salmon pâté-

salmon layered with beet horseradish cream cheese 15

-creole bqq shrimp-

bbq shrimp, andouille sausage, tomatoes, served in a French bread boat 15

-classic bruschetta-

blend of tomato medley, basil, and a saffron spread topped with parmesan 12

-deviled eggs-

pork belly, kraut-chi, herb caviar 11


  Bruschetta

Bruschetta


 

Soups and Salads

bowl (9) and cup (6)

-seasonal salad-

mixed greens, fresh fruit, seasonal cheese, candied nuts, house-made vinaigrette 8

-grilled Caesar-

romaine, croutons, parmesan, Caesar dressing 7

-massaged kale-

kale, tomato, parmesan, croutons, lemon garlic vinaigrette 7



ENTRÉES

-filet-

filet of beef served with risotto and vegetables 36

-prime ribeye-

served with broccolini and mushroom cream sauce topped with sweet potato gratin 36

-slow braised meat-

chef's choice of meat with sweet potato gratin and bourbon glazed rainbow carrots 30

-blackened gulf catch-

seared with asparagus mirepoix and spinach Florentine 26

-bob's pasta-

fettuccini noodles topped with grilled chicken, shrimp, andouille in a creamy saffron sauce 22

-fresh salmon-

served with broccolini and Spanish rice 20

-fish tacos-

cod filets topped with corn salad and coconut lime sauce in naan 22

-shrimp and grits-

house-made cheese grits, crab cake fritter, and andouille sausage 19


Á La Carte

Risotto • Corn Salad • Spanish Rice • Spinach Florentine • Sweet Potato Gratin • Broccolini • Bourbon Glazed Carrots • Asparagus Mirepoix

5

Shrimp 8 • Lobster Tail 13 • Salmon 7 • Chicken 5


**PLEASE INFORM YOUR SERVER OF ANY ALLERGIES/ SPECIAL ACCOMODATIONS** *DISLCAIMER: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS.