Appetizers

Grilled Gulf Shrimp and Stone Ground Grits

with an andouille red eye gravy

9.00

Charcuterie Plate

smoked guanciale, chicken galantine, and duck pastrami served with fig preserves, sour cherry mustard, and watermelon pickles

9.00

Chilled Crab Salad

chilled crab and citrus gravalax salad with watermelon salsa and candied fennel

11.00

Saffron and Smoked Tomato Soup

boiled shrimp, local squash and a poached quail egg, finished with white bean tapenade crostini and bouqeron anchovy

8.00

New Orleans Style Barbeque Shrimp

made with Abita Turbodog beer, rosemary and garlic

9.50

American Artisan Cheese Selection

with cane syrup roasted pecans and seasonal fruit

12.00

Thai Curry Mussels

citrus, Accardo’s chiles, kaffir lime, coconut milk

9.00

Honey Fig Salad

Oregon bleu cheese, port braised shallots, guanciale, arugula, and aged balsamic

10.00

Entrees

Redfish “on the Half Shell”™

topped with crabmeat and soft herbs

24.00

Trois Mignons

three petite beef tenderloin filets served on caramelized onion mashed potatoes and topped with pork debris, Stilton cheese sauce and marchand du vin

25.00

Poached Gulf Fish & Jumbo Lump Crabmeat

over fresh pasta with preserved lemon, tomato, and zucchini ribbons

24.00

Roasted Duck Breast

over lentils du Puy with duck and hazelnut stuffed phyllo, finished with honey figs in cabernet

22.00

Grilled Pork Tenderloin

with andouille and goat cheese stuffed pupusa, shredded cabbage salad, housemade pickles, and a 14 pepper jelly

21.00

Jumbo Main Diver Scallops

over shaved fennel, orange confit, watercress, and smoked pork with mustard vinaigrette

22.00

Bell & Evan’s Chicken Roasted Under a Brick

maple glazed, with a potato and bacon hash cake and topped with a fried farm egg

22.00

Morrocan Spiced Whole Roasted Fish

over Israeli couscous and ried cherries, topped with pickled onions and Maras Farm’s shoots

23.00

Daily Preparation of Local Farm Vegetables

served with a goat cheese and caramelized onion croquette

20.00

Sides 3.00

• caramelized onion mashed potatoes
• stone ground grits
• Yukon gold potato and gruyere gratin
• French green lentils
• assortment of housemade pickles
• seasonal local vegetable