Hearts of romaine Caesar dressing, parmesan cheese, house made croutons, cherry tomatoes

Iceberg Lettuce, Buttermilk Blue Cheese Dressing, Bacon, Cherry Tomatoes, Caramelized Red Onions

Fried green tomatoes, burrata, basil emulsion over an arugula salad

Fresh Field Greens, Bacon-Shallot Vinaigrette, Blue Cheese Crumbles, Spiced Pecans, Cherry Tomatoes, Pickled Okra

Seared to medium Duck breast served butter poached carrots, herb jasmine rice topped with Louisiana strawberry and basil preserve

Wild mushroom braised short ribs served over tagliatelle pasta topped with pecorino cheese

Ora King salmon cooked medium served over herb jasmine rice, arugula salad and pecorino cheese

Filet Mignon tips, roasted shallots, cremini mushrooms simmered in a Bourguignon sauce served over haricot verts and Yukon mashed potatoes

Grilled Redfish served over Louisiana crawfish risotto and asparagus topped with Lump crab sherry cream sauce