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Parlour Bar and Kitchen
Served on corn tortillas.
Served on corn tortillas.
Served on corn tortillas.
Served on corn tortillas.
Sauteed ground turkey, potatoes, Brussels, peppers, sprouts, finished with an over-easy egg and radish sprouts.
Warm oatmeal, topped sliced bananas, fresh fruit and candies pecans.
Fresh yogurt, seasonal berries, topped with chocolate quinoa clusters, finished with dehydrated banana crystals.
Sourdough toast.
Topped with homemade seasonal compote.
Grilled beef patty, topped with cheddar cheese, house sauce, sliced mushrooms, bacon, served on a warm brioche bun.
Pulled pork tossed in our house BBQ sauce topped with honey mustard, served with slaw.
Served with arugula, onions, pickles and sweet smoky aioli.
Beyond meat burger with avocado, spinach, onion, tomatoes and honey mustard.
Sauteed shallots, garlic, mushrooms, tossed with fried gnocchi and kale in a rich cream sauce, topped with bacon and blue cheese crumble.
New York strip steak, served on house Brussels sprouts that have been sauteed with ginger and shallots.
Sauteed green beans topped with fried gnocchi and pan-seared chicken breast, finished with a rich mushroom Marsala sauce.
Deep-fried steak, topped with our house gravy, served with roasted potatoes and green beans.
Creamy grits served with a rich southern gravy of andouille sausage, peppers, and Gulf shrimp.
House made red beans, served with spicy andouille sausage.
A great combination of chef's choice locally sourced meats and cheeses. Served with whole grain mustard, nuts and fruit.
Deep-fried chicken wings, served with our house strawberry habanero glaze and ranch dipping sauce.
Golden brown house sliced okra, served with a rich chipotle aioli.
Blackened chicken served on a bed of spring mix, cherry tomatoes, shaved carrots, and pecans.
Sliced tomatoes with sliced mozzarella, basil, topped with radish sprouts, olive oil and balsamic reduction, finished with chop-chop.
Topped with homemade seasonal compote.
Menu for Parlour Bar and Kitchen provided by Allmenus.com
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