Community dark roast with chicory.

Half Community dark roast coffee with chicory and half hot milk.

Per oyster. With saltines, cocktail sauce, mignonette, horseradish, and lemon wedges. Gluten-free.

12 pieces. Peel and eat with cocktail sauce and lemon. Gluten-free.

Our house-made boudin balls crispy fried and served with caramelized honey-creole mustard-great raft commotion beer sauce.

With garlic toast points.

Option with garlic toast points. Vegetarian.

Drizzled with jalapeno white remoulade, garnished with tomato batonnets, and crispy capers on mixed greens.

3 oz. gulf jumbo lump crabmeat in lemon aioli with toasted crostini, sliced tomato, and mixed greens tossed in champagne vinaigrette.

6 pieces. The most famous oyster dish in the world, said in 1899 to be rich enough for John D. Rockefeller himself!

6 pieces. Brandy-garlic butter, crumbled bacon, breadcrumbs and Parmigiano topped with Bearnaise sauce.

3 of each.

With basmati rice, green onions, and french bread.

Locally raised mushrooms quickly sauteed with garlic on warm baby spinach tossed with brown butter-balsamic vinaigrette, shaved red onion, and toasted pine nuts with a warm roasted garlic-goat cheese crostini. Gluten-free.

Frank's fried oysters, creole remoulade, spring mixed greens tossed with creamy herbed buttermilk dressing, crumbled, house-cured bacon, shaved red onion, and Parmigiano. Gluten-free.

Crisp romaine lettuce tossed with Frank's Caesar dressing, black pepper-garlic croutons, and Parmigiano.

Boiled shrimp, jumbo lump crab crabmeat Betsy, marinated crab claws, crisp romaine lettuce, tomato, boiled egg, and creamy Creole dressing. Gluten-free.

5 oz. seared flat-iron steak, sliced thin on spring mixed greens tossed with sherry vinaigrette, tomato batonnets, shaved red onion, and lightly drizzled with Worcestershire-Louisiana cane syrup glaze and crumbled Point Reyes blue cheese. Gluten-free.

Poached eggs, house-cured bacon on toasted french bread topped with hollandaise sauce.

Grilled slices of beef tenderloin on toasted french bread rounds topped with poached eggs and Bearnaise sauce.

2 blackened jumbo lump crab cakes topped with poached eggs and choron sauce.

House-made boudin patties on house-made biscuits topped with poached eggs and cream gravy.

Crispy fresh artichoke bottom topped with Parmigiano creamed spinach, poached eggs, and choron sauce.

Gulf shrimp with our house-made andouille sausage in white wine-garlic broth over creamy Asiago stone-ground grits. Gluten-free.

With candied bacon, roasted pecan crumbles and powdered sugar.

With real maple syrup.

Cajun smothered beef in rich gravy over creamy Asiago stone-ground grits.

2 house-made buttermilk biscuits, open-faced and topped with our breakfast sausage, smothered in cream gravy with 2 eggs cooked any way you want them.

2 eggs any style with your choice of house-made bacon, breakfast sausage or boudin patties with Asiago stone-ground grits and a house-made buttermilk biscuit.

Diced, chicken breast in creole-sauteed mushroom cream sauce with house-cured bacon and green onions.

With basmati rice, green onions, and french bread.

A grilled 8 oz. patty of local Smith family farm's ground beef with red wine-rosemary, and shallot reduction on toasted Leidenheimer french bread with melted Asiago, cipollini onion-bacon jam, arugula, sliced tomato, and chive remoulade.

2 eggs any style with 5 oz. flat iron steak cooked to your desired temperature with black pepper or herb crust with bearnaise sauce.

2 oz.

2 pieces.

3 pieces.

An egg cooked any style, house-cured bacon, fresh fruit, and a house-made buttermilk biscuit.

A kid's size waffle topped with fried chicken strips, with real maple syrup, and fresh fruit.

A kid's size waffle with Belgian chocolate chips, whipped cream, chocolate syrup, and fresh fruit.

With real maple syrup and powdered sugar.

3 french doughnuts per order with powdered sugar.

Contains almonds. With toasted sliced almonds, house-made Amaretto ice cream.

With orange-mint gremolata and lightly whipped sweetened cream.

Sprinkled with brown butter crumbles.

Contains pecans. Chef Van's lighter light air bread pudding with bourbon sauce and lightly whipped sweetened cream.

12 oz. bottle.

500 ml bottle. Sparkling Italian mineral water.

500 ml bottle. Still Italian mineral water.

Community dark roast with chicory.

Half community dark roast coffee with chicory and half hot milk.

22 oz. Community espresso roast coffee, brought to the table, plunged and served, perfect for 2!

Fresh brewed community tea, sweetened and unsweetened.

With grilled pineapple, vegetables and a Thai chili glaze.

Prince Edward Island, Canada.

San Antonio Bay, Texas.

With jalapeno shrimp mac and cheese and roasted broccolini.

Over potato mash with glaceed green beans, topped with creamy brown butter meuniere.

Served over charred scallion risotto, with brown butter roasted cauliflower.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

Gluten-free.

2 oz. Gluten-free.

Gluten-free.

Per oyster. With saltines, cocktail sauce, mignonette, horseradish, and lemon wedges. Gluten-free.

12 pieces. Peel and eat with cocktail sauce and lemon. Gluten-free.

With garlic toast points.

Option with garlic toast points. Vegetarian.

6 pieces. The most famous oyster dish in the world, said in 1899 to be rich enough for John D. Rockefeller himself!

6 pieces. Brandy-garlic butter, crumbled bacon, breadcrumbs and Parmigiano topped with Bearnaise sauce.

3 of each.

Drizzled with jalapeno white remoulade, garnished with tomato batonnets, and crispy capers on mixed greens.

Our house-made boudin balls crispy fried and served with caramelized honey-creole mustard-great raft commotion beer sauce.

3 oz. gulf jumbo lump crabmeat in lemon aioli with toasted crostini, sliced tomato, and mixed greens tossed in champagne vinaigrette.

With basmati rice, green onions, and french bread.

Locally raised mushrooms quickly sauteed with garlic on warm baby spinach tossed with brown butter-balsamic vinaigrette, shaved red onion, and toasted pine nuts with a warm roasted garlic-goat cheese crostini. Gluten-free.

Frank's fried oysters, creole remoulade, spring mixed greens tossed with creamy herbed buttermilk dressing, crumbled, house-cured bacon, shaved red onion, and Parmigiano. Gluten-free.

Crisp romaine lettuce tossed with Frank's Caesar dressing, black pepper-garlic croutons, and Parmigiano.

Boiled shrimp, jumbo lump crab crabmeat Betsy, marinated crab claws, crisp romaine lettuce, tomato, boiled egg, and creamy Creole dressing. Gluten-free.

5 oz. seared flat-iron steak, sliced thin on spring mixed greens tossed with sherry vinaigrette, tomato batonnets, shaved red onion, and lightly drizzled with Worcestershire-Louisiana cane syrup glaze and crumbled Point Reyes blue cheese. Gluten-free.

A grilled 8 oz. patty of local Smith Family Farm's ground beef with red wine-rosemary and shallot reduction on toasted Leidenheimer french bread with melted Asiago, cipollini onion-bacon jam, arugula, sliced tomato, and chive remoulade.

Our catfish is fried in the same oil as the shrimp unless otherwise requested.

Red wine braised pulled pork shoulder, caramelized onions, pepperoncini and roasted sweet peppers with melted provolone cheese.

Poached eggs, house-cured bacon on toasted french bread topped with hollandaise sauce. Served with fresh fruit.

2 blackened jumbo lump crab cakes topped with poached eggs, and choron sauce. Served with fresh fruit.

With Cajun Mornay sauce, french green beans, and loaded potato mash.

With house-made andouille sausage, Basmati rice, green onions, and french bread.

With sauteed onions, sweet peppers & Great Raft Commotion-Creole mustard. Gluten-free.

With hazelnut french green beans on creamy Asiago stone-ground grits.

With basmati rice, green onions, and french bread.

Gulf shrimp and house-made andouille sausage in white wine-garlic broth over creamy Asiago stone-ground grits. Gluten-free.

Cooked to your desired temperature with black pepper or herb crust. With your choice of Marchand de Vins, garlic-brandy butter or Bearnaise sauce and 2 sides.

Fried or grilled with french fries.

With french fries.

Fried or grilled with french fries.

With french fries.

With Alfredo sauce, plain or butter.

Contains almonds. With toasted sliced almonds, house-made Amaretto ice cream.

With orange-mint gremolata and lightly whipped sweetened cream.

Sprinkled with brown butter crumbles.

Contains pecans. Chef Van's lighter light air bread pudding with bourbon sauce and lightly whipped sweetened cream.

12 oz. bottle.

500 ml bottle. Sparkling Italian mineral water.

500 ml bottle. Still Italian mineral water.

Community dark roast with chicory.

Half community dark roast coffee with chicory and half hot milk.

22 oz. Community espresso roast coffee, brought to the table, plunged and served, perfect for 2!

Fresh brewed community tea, sweetened and unsweetened.

Per oyster. With saltines, cocktail sauce, mignonette, horseradish, and lemon wedges.

Peel and eat with cocktail sauce and lemon.

With garlic toast points.

Option with garlic toast points. Vegetarian.

6 pieces. The most famous oyster dish in the world, said in 1899 to be rich enough for John D. Rockefeller himself!

6 pieces. Brandy-garlic butter, crumbled bacon, breadcrumbs and Parmigiano topped with Bearnaise sauce.

3 of each.

Drizzled with jalapeno white remoulade, garnished with tomato batonnets, and crispy capers on mixed greens.

Our house-made boudin balls crispy fried and served with caramelized honey-creole mustard-great raft commotion beer sauce.

3 oz. gulf jumbo lump crabmeat in lemon aioli with toasted crostini, sliced tomato, and mixed greens tossed in champagne vinaigrette.

House-made boudin, tasso, andouille with cheeses, pickles and other goodies.

With basmati rice, green onions, and French bread.

Locally raised mushrooms quickly sauteed with garlic on warm baby spinach tossed with brown butter-balsamic vinaigrette, shaved red onion and toasted pine nuts with a warm roasted garlic-goat cheese crostini.

Frank's fried oysters, creole remoulade, spring mixed greens tossed with creamy herbed buttermilk dressing, crumbled, house-cured bacon, shaved red onion and Parmigiano.

Crisp romaine lettuce tossed with Frank's Caesar dressing, black pepper-garlic croutons, and Parmigiano.

Boiled shrimp, jumbo lump crab crabmeat "Betsy," marinated crab claws, crisp romaine lettuce, tomato, boiled egg, and creamy creole dressing.

5 oz. seared flat-iron steak, sliced thin on spring mixed greens tossed with Sherry vinaigrette, tomato batonnets, shaved red onion and lightly drizzled with Worcestershire-Louisiana cane syrup glaze and crumbled Point Reyes blue cheese.

A grilled 8 oz. patty of local smith family farm's ground beef with red wine-rosemary and shallot reduction on toasted Leidenheimer French bread with melted asiago, cipollini onion-bacon jam, arugula, sliced tomato, and chive remoulade.

Our catfish is fried in the same oil as the shrimp unless otherwise requested.

Red wine braised pulled pork shoulder, caramelized onions, pepperoncini and roasted sweet peppers with melted provolone cheese.

8 oz. cooked to your desired temperature with black pepper or herb crust with your choice of Marchand de Vins, garlic-brandy butter or bearnaise sauce.

8 oz. cooked to your desired temperature with "black pepper" or "herb crust" with your choice of Marchand de Vins, garlic-brandy butter or bearnaise sauce.

cooked to your desired temperature with "black pepper" or "herb crust" with your choice of Marchand de Vins, garlic-brandy butter or bearnaise sauce.

With braised black mission fig bbq sauce, bacon-wrapped asparagus and savory bread pudding.

Crispy, succulent bone-in duck leg with creamed spinach, mushroom risotto and drizzled with sazerac-citrus glaze.

Diced chicken breast in creole-sauteed mushroom cream sauce with house-cured bacon and green onions, with a small mixed greens salad.

With sauteed onions, sweet peppers and great raft commotion-creole mustard, and your choice of one side.

On creamy asiago stone-ground grits with hazelnut French green beans.

Over spinach puree and sweet potato hash risotto with crispy seared brussels sprouts; Garnished with local microgreens and bacon jam.

With basmati rice, green onions, and French bread.

Gulf shrimp and house-made andouille sausage in white wine-garlic broth over creamy asiago stone-ground grits.

6 pieces. Jumbo, head, and shell on gulf shrimp in buttery, garlicky sauce with Worcestershire, Rosemary, and lemons, finished with great raft reasonably corrupt black lager with toasted garlic bread.

Fried or grilled with french fries.

With french fries.

Fried or grilled with french fries.

With french fries.

With Alfredo sauce, plain or butter.

With french fries.

Contains almonds. With toasted sliced almonds, house-made Amaretto ice cream.

With orange-mint gremolata and lightly whipped sweetened cream.

Sprinkled with brown butter crumbles.

Contains pecans. Chef Van's "lighter than air" bread pudding with bourbon sauce and lightly whipped sweetened cream.

Flavors change daily. Ask your server for today's flavors. Our nut flavored gelati are made with real nuts. Please advise your server of any food allergies.

12 oz. bottle.

Sparkling Italian mineral water.

Panna still Italian mineral water. Both in 500 ml. bottle.

Community dark roast with chicory.

Half community dark roast coffee with chicory and half hot milk.

Community espresso roast coffee, brought to the table, plunged and served. Perfect for 2!

Tea fresh-brewed community tea, sweetened and unsweetened.