Pan Seared Skate Wing
Delicate Skate Wing Filet lightly seared and served over Grilled White Asparagus topped with Buttery Jumbo Lump Crab Meat, Béarnaise & Port Wine Gastrique.
Small Plate-Masa Dusted Quail
(1) Quail Dusted with Masa and Fried topped with a Crawfish Cream Sauce, fried Quail Egg. Served over Roasted Brussels and Fingerling Potatoes.
Paneed Skate Wing
Paned Skate Wing served with Garlic Herb Steamed Rice, Brown Sugar Roasted Tri-Colored Carrots, Topped with a Lemon-Caper Beurre Noisette.
-Roasted Cauliflower & Red Pepper Soup with Basil Crème Fraiche
-Petite Iceberg Wedge covered with a Toasted Pecan Blue Cheese Dressing, Roasted Tomatoes, Gorgonzola, Bacon & Croutons
-Butter Braised Speckled Butter Beans
-Crispy Eggplant Parmesan
Burger NO. 6
Filet Burger that has been Blackened and topped with Blue Cheese, Bacon, House made BBQ Sauce, all on a Brioche Roll. Served with Hand Cut Seasoned French Fries.
Quail 3hree Ways
Fresh Semi Boneless Quail (1) Fried over Bourbon & Brown Sugar Local Collard Greens with a Tomato Beurre- Basco. Topped with a S.S.U. Quail Egg. Accompanied by (1) Grilled Quail served over Glazed Brussels Sprouts with a Balsamic & Portobello Mushroom Demi Glace.
Fried Masa Dusted Catfish
Served with a Napa and Purple Cabbage Slaw, Cocktail Sauce, Tartar Aioli and Herb Fries.
Roasted Red Pepper and Cauliflower Soup with Basil and Goat Cheese
Watercress Salad with a Bleu Cheese Dressing, Toasted Pecans, Shaved Red Onions, Cherry Tomatoes and Cucumbers
Sautéed Asparagus with a Saffron Butter
Truffle Roasted Red Potatoes with Rosemary, Spinach and Bacon
Saffron and Turbot Fettuccine
Saffron Fettuccine topped with Turbot ; with Chardonnay steamed Clams, Prince Edward Island Mussels, Gulf Shrimp, Basil, Spinach, Parmesan, paired with Grilled White Asparagus and a French Baggett.
-Honey Bourbon & Brown Sugar Roasted Tri-color Carrots
-Crispy Hand Breaded Fried Okra with Ginger Plum Jelly
-Petite Wedge Salad with Pecan Blue Cheese Dressing, Roasted Tomatoes, Applewood Smoked Bacon Crumbles
-Fire Roasted Red Bell Pepper & Cauliflower Bisque with Goat Cheese
Fettucine cooked in Saffron with Chardonnay Steamed Middle neck Clams, Mussels, Shrimp with Basil & Parmesan with Spinach and French Bread.
Char-Grilled Yellow Edge Grouper
Grilled Grouper served over Crab & Cream Cheese Jambalaya with Crawfish & Andouille topped with a Tomato Rosemary Beurre-Basco and Grilled White Asparagus with Cabernet Glace.
-Fried Green Tomatoes with Honey Lemon Aioli
-Roasted Cauliflower Florentine
-Broccoli & White Cheddar Bisque
Masa Beer Battered Soft Shell Crab served over Lemon Creole Roasted Fingerling Potatoes & Brussels Sprouts with Applewood Smoked Bacon Spicy Peach Gastrique.
Masa Beer Battered Softshell Crab .
Two Fresh Softshell Crabs Lightly Fried and served over Blackened Brussels Sprouts & Red Potatoes with a Lemon Tomato Beurre Blanc & Local Peach Gastrique.