09.04.10

Dinner

Appetizers

Grilled Shrimp and Stone Ground Grits

andouille red eye gravy

9

Corn & Crab Soup

rosemary oil, jumbo lump crabmeat

9

Escargot & House Made Bacon

goat cheese, basil, vermouth

8

Watermelon Salad

kalamata olives, pickled onions, butter lettuce, lime and chili vinaigrette

8

Purslane & Nectarine Salad

with arugula, Stilton, lemon basil oil

9

Mussels Bourride

fennel, saffron, white wine broth, finished with aioli, served with grilled bread

9

Heirloom Tomato & Cucumber

salad with aged balsamic vinegar, pinot noir gastrique, Hawaiian red salt

8

Dante’s Pickle Plate

assortment of house made pickles

7

Small Plates

Seared Jumbo Scallops

tomato marmalade, sunflower shoots

14

Jumbo Lump Crab Cake

poached egg, crispy Serrano ham

13

Short Ribs & Pork Belly Confit

grilled red pepper polenta cake, peper jelly and piri piri sauce

14

Peanut Crust Frog Legs

fresh local frogs legs, arugula & grilled banana peppers, plum compote

10

House Made Cajun Boudin Rouge

roasted peppers, peaches, bourbon black pepper mustard

11

Charcuterie & Cheese Plate

house made charcuterie, artisanal cheese, sweet & hot peppers, candied pecans, fruit mustard

12

Local Farm Vegetable Selections

Stewed Okra with Creole tomato

7

Layered Farm Vegetables with mixed squashes, Creole tomatoes, LA Eggplant, caramelized onion, arugula, figs

7

Roasted Beets with balsamic vinegar, green bean pickle relish

7

Sauteeed Green Beans, peaches, tasso

7

Silver Queen Elote grilled corn with traditional garnishes

7

Corn Maque Choux sauteed with peppers & onions, finished with parsley and local butter

7

More Sides

Caramelized Onion Mashed Potatoes

5

Stone ground grits

5

Barqs Root Beer Candied Sweet Potatoes

5

Baked Mac & Cheese with Gruyere, Cheddar

6

Louisiana Fried Rice with almond, shrimp, egg

6

Entrees

Local Farm Vegetable Plate

served with a goat cheese and caramelized onion croquette, and daily selection our local vegetables

20

Redfish on the Half Shell

topped wtih crabmeat and soft herbs

24

Pan Fried Soft Shell Crab

baby arugula, NO style Italian salad

23

Grilled Confit Pork Steak

local squash slaw with fig mustard vinaigrette, mixed field pea hash, fresh edamame puree

22

Lemon & Chile Seared Tuna

red onion relish, grilled Creole tomato, tonatto sauce, house made Lavash cracker