"threesome" white and black truffle oil, chopped black truffle
in house made beef tenderloin, roasted corn salsa, chipotle aioli, poblano cream sauce
with jam and toast
"creole" style, with spicy lemon butter and garlicky bread
with brown butter and sage
jumbo lump crab and horseradish aioli
with red chili sauce and flying fish roe
ask your server
field greens, grape tomatoes, toasted walnuts, goat cheese, with sherry vinaigrette
whole hearts of romaine, with classic vingearette, parmesan cheese
spiced pecans, grape tomatoes with cherry- port vinaigrette
local beefsteak tomatoes, fresh basil, balsamic reduction
mashed potatoes, onion rings, green beans
flattened, sirachi mac-n-cheese, toasted bread crumbs
potatoes dauphinoise, pan jus
with crawfish butter sauce, roasted tomatoes, haricot vert
grilled with ginger bbq soppin sauce, smoked gouda grits
roasted, jumbo asparagus hash, bearnaise
fresh pasta, ricotta, yellow tomatoes and basil
seared, butternut squash pie, sage brown butter
seared, black truffle butter risotto and tomato-shallot confit
char-grilled, "all the way" mashers, red eye gravy
bamboo rice, wasabi, ginger tamarind glaze
rubbed pomegranate molasses, couscous, mint yogurt sauce
beef tenderloin, market fish with risotto and asparagus