Cold smoked salmon over cucumber slaw tossed in shallot caper vinaigrette, lemon dill aioli with toasted crostini.

Puffed quinoa in a lettuce cup with marinated tomatoes and avocados, balsamic reduction and basil aioli drizzle.

Housemade skin on fries tossed in white truffle oil and Parmesan shavings.

Butter lettuce cups, pickled vegetables, edamame, finished in teriyaki sauce and peanut dust with choice of filet tips or shrimp.

Lightly breaded and served golden brown with basil aioli.

Housemade kettle chips, melted bleu cheese and smoked bacon topped with scallions.

14 hour brisket with pickled jalapeño, shallots, house and white barbeque sauce.

Crawfish tails in a light au gratin sauce with housemade crostini.

Homemade bacon pimento cheese with grilled toast points and pepper jelly.

Fresh ground leg of lamb with goat cheese and local beets, jalapeño jelly.

Housemade sausage with nightly selection of cheeses and pickles.

Blackened chicken breast topped with pepper Jack cheese, chipotle aioli.

Grilled Portobello, roasted cauliflower, caramelized onion, spinach and tomato on toasted marble rye with balsamic reduction and basil aioli.

Pan seared lump crab cakes over bibb lettuce and comeback sauce on toasted slider buns.

Beer battered local farmed raised catfish with housemade fries and comeback sauce.

Sesame crusted ahi tuna on toasted marble rye with bacon, Asian slaw, tomato, bibb lettuce, wasabi aioli and finger soy glaze.

Blackened chickenandouille sausage and trinity vegetables tossed in penne pasta with light alfredo sauce with side house salad.

Smoked beef brisket with barbeque glaze, topped with sauerkraut, white barbeque dressing and melted Swiss cheese on toasted marble rye.

Cold smoked salmon and applewood bacon, lemon dill mayo, lettuce and tomato on toasted sourdough bun.

Tableside s'mores, with flavored marshmallows and graham crackers.

Flash-fried buttered rum bread pudding with caramel, white chocolate shavings, vanilla bean ice cream.

Classic New Orleans style beignets blended with orange zest and grand marnier.

Pan seared salmon with local vegetable stir-fry, crispy risotto cake and crispy shallot caper beurre blanc.

Sesame crusted ahi tuna quick seared with wasabi mash potatoes lyonnaise, ginger soy, mixed greens.

Center cut 8 Ounces beef filet over herb whipped golden potatoes, grilled Parmesan asparagus, burgundy beef demi.

Shrimp, chicken and homemade andouille sausage with bacon, garlic, scallions, and spring peas over a bed of penne pasta in a light cream sauce.

House blend dry rub crusted pork tenderloin with roasted root vegetables, peanut dusted brussels sproutsand cauliflower, white barbeque cider glaze.

Savory blend of onions, roasted red bell pepper, quinoa, goat cheese, roasted cauliflower, artichoke, sauteed spinach balsamic reduction.

Braised beef short ribs, bleu cheese scalloped potatoes, seasonal vegetables.

Pan roasted chicken breast, artichoke caper sauce, risotto cakes, garlic sauteed spinach.

Pimento cheese grits topped with crawfish and corn bisque and local stir fry.

Fire grilled ribeye over sautéed green beans, bleu cheese scalloped potatoes, onion marmalade butter.