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
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
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.