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Fresh Louisiana lump crabmeat, chef's sauce, and chipotle aioli.
Heirloom carrots, mad hatter pepper, Brussel sprouts, turnips, fall squashes, beer-battered oyster, mushroom, romesco, and mascarpone creme fresh.
Fall fruit selection, chef's cast iron seafood, and honey sriracha glaze.
Jumbo gulf shrimp, pecan batter, and honey sriracha glaze.
Pan-roasted root vegetables, romesco, and citrus ponzu.
Your choice of (3) entrées.
Mixed greens, cucumber, cherry tomato, shredded fontina, French bread crouton, and shaved egg. Your choice of dressing.
Romaine, croutons, tomato, chives, and blue cheese. *Recommended with classic dressing.
Iceberg lettuce, smoked bacon, tomato, chive, and blue cheese. Your choice of dressing.
Sliced apples, avocado, goat cheese, red onion, crispy bacon, and honey balsamic vinaigrette. Your choice of dressing.
Served with lemon beurre blanc. Your choice of style.
Catahoula common rosemary, brown butter sauce, and bonneecaze grits.
Steak, fries, and chef's vegetables.
Fall citrus, butter but squash, apple puree, spicy [eanut sauce, and basil oil.
Bonnecaze grits and beer braised greens.
Truffle tarragon oil.
Fresh herbs and ginger.
Tortellini, andouille cream sauce, spinach, and (3) cheeses.
Smoked tomato jam, mixed greens, pepper jack, herb aioli, and housemade brioche bun. Served with truffle Parmesan fries.
(8 oz.) Filet. Wood-grilled steaks finished in our Vesuvio oven. Served with chimichurri herb butter and remoesco sauce.
(16 oz.) Ribeye. Wood-grilled steaks finished in our Vesuvio oven. Served with chimichurri herb butter and remoesco sauce.
(14 oz.) Hawaiian ribeye. Wood-grilled steaks finished in our Vesuvio oven. Served with chimichurri herb butter and remoesco sauce.
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