Appetizers

Crab & Corn Soup

finished with rosemary oil and Louisiana blue crab

8.00

Prince Edward Island Mussels

with smoked tomato & saffron broth

9.00

Mixed Green Salad

with peaches, duck confit, pickled onion, sherry vinaigrette, and duck cracklin

9.00

Entrees

Garlic Crusted Gulf Fish

with slow stewed Provencal style eggplant, tomatoes, & fennel

23.00

Seared Jumbo Scallops

with king oyster mushrooms, house made duck breasola, Yukon gold potatoes, and sauce soubise

25

Thai Style Whole Fried Fish

with Louisiana popcorn rice, chilis, oranges, and a coconut curry

24.00