Louisiana Blue Crab Trio
grilled petite crabcake with watermelon pickle tartar sauce, herb marinated crab claws, and jumbo lump crabmeat over avocado with key lime vinaigrette

Roasted Pumpkin & Andouille Soup
garnished with toasted pumpkin seeds, housemade pecan butter, and chili oil


Seared Sea Scallops
over French green lentils with Satsuma butter and marinated green onions
$ 25

Grilled Ribeye
with truffle butter and a gruyere and bacon twice-baked potato

Seared Mahi-Mahi
served over truffled grits, topped with shiitake mushrooms and a rosemary brown butter sauce