This sample menu reflects our chef’s overall approach. Dishes, ingredients and prices are subject to change based on season and availability – we appreciate your understanding!

Appetizers

Oysters on the half-shell 2.30 each
served with classic mignonette

Cauliflower Soup cup 5./ bowl 9.
focaccia croutons, chives

Caesar Salad 9.
shaved Parmesan, boiled egg, anchovies, croutons

Spicy Greens, Shaved Fennel and Fuji Apple Salad 12.
caramelized walnuts, Dijon-white balsamic dressing

Bibb Lettuce and Chicory Salad 11.
St. Andre, roasted beets, tarragon-shallot dressing

House-Made Charcuterie Plate 13.
Head Cheese, Chicken Liver Mousse, Pork Terrine: pickled plum, cara cara marmalade, crostini
 


 

Entrees

Savory Tart 13.
mushrooms, leeks, zucchini, goat cheese, mixed green salad

House-Smoked Salmon 14.
caper berries, horseradish crème fraîche, crostini

Grilled Chicken, Scallion, Shiitake Mushroom Salad 13.
oranges, avocado, mizuna, pepita-cotija cheese pesto

Smoked Beef Brisket Taco Trio 12.
house-made tortillas, pickled onion and jalapeno, crema, black beans

Fried Oyster Po’ Boy 13.
with lettuce, tomato, pickle, remoulade, sweet potato fries

Buttermilk Fried Chicken Biscuit Sandwich 12.
bacon, red eye gravy, Route 11 potato chips
–add cheese $1–

Petite Barbecue Duck Sandwiches 11.
pickled carrots and cucumber, sambal, mixed greens

Sandwich of House-Cured Salumi 12.
fresh mozzarella, lettuce, cherry peppers, fresh herbs, pickled onions, Route 11 potato chips

Hot Pork Belly Pastrami Reuben Sandwich 12.
house-made pumpernickel, French fries

Grilled Creekstone Farms Angus Burger 11.
Gordy’s pickle, lettuce, onion, tomato, French fries
–add cheese and/or bacon $1 each–

Risotto 16.
Brussels sprouts, kabocha squash, Pecorino

Jumbo Lump Crab Cake 18.
fried green tomato, black eyed peas, Tasso ham, champagne sauce

Shrimp and Cheese Grits 16.
kale, guanciale, red eye gravy

Gumbo 15.
shrimp, confit chicken, fried oysters, house-made Creole sausage, rice

Pan Broiled Striped Bass 17.
baby bok choy, shiitake mushroom, rice, orange curry broth

Pork Ragu 15.
house-made pappardelle, pecorino, preserved lemon

Chicken Fried Steak 16.
creamed spinach, potato puree, sherry and pink peppercorn gravy

Grilled Flat Iron Steak 16.
with onion rings, watercress, roasted chiles, chimichurri

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
 


Executive Chef: Paul Pelt
Pastry Chef : Dalo Delapaz
An 20% gratuity will be added to parties of six or more.
All menu items and prices are subject to change.