Dinner


TO BEGIN

Romaine Salad with Anchovy Vinaigrette, Garlic Croutons, and a Parmesan Cracker / 8

Butter Lettuce Salad with Balsamic Vinaigrette, Maytag Bleu Cheese, Sun Dried Apricots, and Toasted Almonds / 9

Heirloom Tomato Salad with Fried Okra, Green Goddess Dressing, Shallot Thyme Vinaigrette, and Manchego Cheese/ 9

Truffle Deviled Eggs with Blue Crab Remoulade Caviar / 9

Claybrook Farms Beef Carpaccio with Pommery Lemon Aioli, Shallots, Arugula, and Crostinis / 11

Broiled Gulf Oysters with Preserved Lemon Butter, Panko Breadcrumbs, and Parsley / 13

Crab Cakes with Fried Early Tomatoes, Gulf Blue Crab Meat, Cherry Tomato Relish, and Hollandaise Sauce / 14

Pan Seared Shrimp with Chorizo Butter and a Garlic Crouton / 14

Charcuterie Plate / 18

TO SHARE

House Frittes with Comeback Aioli / 11

Newman Farms Pork Bocadillo with Smoked Loin, Arugula, Aioli, Manchego Cheese, and a Baguette / 12

Beef Sliders with Pimento Cheese, Roasted Tomatoes, Bread and Butter Pickles, and a Black Sesame Seed Bun / 13

Flash-Seared Mussels with a Spicy Dashi Broth, Scallions, and Toast / 13

Gringos Tacos with the Fish of the Day, Salsa Fresca, Guacamole, Cotija Cheese, and Lime / 13

Grilled Cheese with White Cheddar, Sharp Cheddar, and Parmesan Cheeses and Roasted Tomato Soup / 13

Roasted Brussels Sprouts with House-Made Bacon, Apples, Spiced Pecans, and Brown Sugar Vinaigrette / 13

Macaroni and Cheese with House-Made Chorizo, Cheddar Cheese, and Panko Bread Crumbs / 14

SMALL PLATES

Gulf Shrimp and Buttermilk Corn Grits with House-Cured Tasso Ham Gravy / 16

Smoked Pork Tenderloin Medallions with Spicy Apple Chutney and Barbecue Sweet Potato Slaw / 16

Pan-Seared Sea Scallops with Lemon Basil Carrots and Blueberry Pepper Relish / 20

Pan-Seared Hanger Steak with Duck Fat Roasted Fingerling Potatoes and Smoked Paprika Aioli / 21

 

Gluten-Free options available.
A %20 gratuity will be added for groups of 8 or larger.
A dessert fee of $2 per person will be applied to all outside deserts.
Consuming raw or under-cooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses.