Starters

Housemade Breads

Brioche French Toast

Fruit Plate

Entrees

Debris and Poached Eggs

on a buttermilk biscuit and topped with a demi-glace hollandaise

12.50

Steak and Eggs

grilled tenderloin with poached eggs topped with a bernaise sauce and served over hash browns

12.50

Corned Beef Hash

housemade corne4d beef, local new potatoes, poached eggs and a horseradish cream sauce

12.00

Grilled Shrimp and Grits

served with an andouille red eye gravy

10.50

Dante’s Eggs Benedict

roasted rosemary rubbed pork loin, sliced, and served over a buttermilk biscuit with honey, poached eggs, and hollandaise

12.50

Seafood Cakes

Gulf fish and lump crabmeat cakes grilled and served over a bourbon creamed corn sauce with marinated crab fingers

13.50

Mississippi Blueberry Pancakes

with Smith Creamery butter and maple syrup

9.00

Brioche French Toast

Louisiana peaches, toasted almonds, whipped cream

11.00

Dante Omelette

three egg omelette filled with bacon, potatoes, and Swiss cheese

9.50

Crabmeat and Brie Omelette

with green onions and tomatoes

10.50

Veggie Omelette

three egg omelette filled with slow-roasted tomatoes, shiitake mushrooms, and gruyere cheese

9.00

Salads

Grilled Shrimp & Heirloom Tomato Salad

mixed greens, goat cheese, pickled snap beans, cane viaigrette

12.00

Crabmeat Cobb Salad

fresh crabmeat on mixed greens with chopped egg, bacon, avocado,
Stilton cheese and tomato toassed with a buttermilk dressing

12.50

Sandwiches

Grilled Gulf Fish Sandwich

on French bread with ancho mayonnaise, creole tomatoes, bacon, goat cheese, and local sprouts

12.50

BLT&E

Berkshire pork bacon, arugula, and local tomato with fried egg

9.50

Sides

• Stone Ground Grits
• Cheese Grits
• Buttermilk Biscuits
• 3 slices of Berkshire Bacon
• Hash Browns
• Toast
• 2 eggs any style
• Fruit

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