Almond Crusted Brie

Marcona almond crusted double-crème Brie with pickled green tomato jam, sweet pickled green tomatoes and toasted baguette.– $13

Melon Medley

A fresh blend of watermelon, cantaloupe and honeydew, spiced with pickled watermelon rind, ricotta salata and basil puree. $10

Leche de Tigre Ceviche

A combination of fresh tuna, chef selected white fish and shellfish marinated in a broth of tomato water and lime with a touch of fresh accoutrements. – $14.50

Vera Mae’s Cajun Crab Cake

Our classic Cajun spiced crab cake offered with a stone ground mustard butter sauce, house-made Remoulade sauce and alfalfa sprouts. – $12

Spinach and Feta Wontons

Crispy fried wontons filled with a savory blend of spinach and Feta cheese. Served with tzatziki sauce. – $12

Crab and Artichoke Dip

A blend of crab meat and artichoke hearts topped with melted Parmesan cheese. Served with toasted baguette. – $12

Shrimp Remoulade

Chilled poached shrimp tossed in our house made remoulade and served atop an avocado halve.– $14

Lemon Asparagus

Fresh and crisp blanched jumbo asparagus tossed with a floral finishing olive oil, Malden sea salt and served with preserved lemon and lemon emulsion. – $9

Beet Salad

Chilled roasted beets marinated in a tarragon-raspberry vinaigrette, paired with Chèvre cheese and a house-made almond butter. – $12

Charcuterie

Chef’s selection of cured and smoked meats highlighting our friends at Ancestral Meats and other local producers. Paired with select cheeses and grilled baguette.– $15

Crawfish Nachos

A classic spicy crawfish Nantua sauce served with freshly fried blue corn tortilla chips and crème fraîche. – $12

Frachos

Substitute blue corn tortilla chips with French fries – $13

Classic French Onion Soup

With a slice of baguette and melted provolone cheese.– $7

Soup du Jour

Always fresh and delicious, your server will reveal today’s creation.

Cup – $3.50 Bowl – $5.50

House Salad

Red onion and tomato atop a bed of baby field greens and complemented with your choice of house-made dressings: Blue Cheese, Champagne Vinaigrette, Balsamic Vinaigrette, and Ranch. – $4.25

Served with freshly baked rolls and your choice of a cup of soup du jour or house salad. French Onion soup may be substituted for an additional $1.50.

House-madesalad dressings include: Blue Cheese, Balsamic Vinaigrette, Champagne Vinaigrette, and Ranch.

Filet of Beef*

Eight-ounce tenderloin of beef pan roasted to your liking. Topped with a Dr. Pepper demi-glace and served with pommes fondant and charred broccolini.  – $39       

Bone-in Ribeye*

Grilled twelve-ounce bone-in Ribeye cooked to your specifications and adorned with a classic Dr. Pepper demi-glace. Served with marble potatoes, roasted heirloom carrots, and a basil/spinach puree. –  $45

Duck Breast Myrtille*

Succulent duck breast pan roasted to your liking and offered with a citrus-beet puree, and macerated blueberries. Paired with pommes fondant and heirloom carrots. – $39

Mustard Pork Chop    

A grilled, thick cut twelve-ounce double-boned pork chop lavished with a flavorful mustard cream sauce. Served with Chef’s cheesy popcorn grits and pickled green tomatoes. – $29

Chicken Gremolata 

Fresh, all-natural grilled boneless chicken breast topped with a citrus gremolata and served with smashed marble potatoes and charred broccolini.  – $19 

*Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Chicken Brie Raspberry

Fresh, all-natural grilled boneless chicken breast dressed with pine nuts, melted Brie cheese and raspberry reduction. Served with Chef’s cheesy popcorn grits and heirloom carrots – $19      

Ponzu Glazed Salmon

Roasted, seven-ounce all-natural Faroe Island salmon glazed with a ponzu sauce. Served with Chef’s cheesy popcorn grits and heirloom carrots – $28

Dill Crusted Cod

Cod fillet encrusted in dill-seasoned bread crumbs and deep fried. Complemented with our house-made tartar sauce and served with smashed marble potatoes and lemon asparagus – $19

Vanilla-Citrus Diver Scallops

Pan seared fresh diver scallops finished with a delicate vanilla-citrus compound butter. Served atop Chef’s cheesy popcorn grits with lemon asparagus.  – $39

Tagliatelle Pomodoro

A quintessential Italian classic of Tagliatelle pasta tossed in a San Marzano Pomodoro tomato sauce. Finished with a floral finishing extra virgin olive oil and three-year aged Parmigiano-Reggiano. – $16

With Chicken –$21 

With 6 Shrimp –$26

Tagliatelle Bolognese

Classic of Tagliatelle pasta tossed with a Pomodoro Bolognese Ragu and finished with a three-year aged Parmigiano-Reggiano. –$25

The prior dishes are served with freshly baked rolls and your choice of a cup of soup du jour or house salad. French Onion soup may be substituted for an additional $1.50.

Rocket Tarragon Salad

Chèvre cheese, Marcona almonds, dried blueberries and freshly grated cardamom atop a bed of baby leaf rocket and fresh tarragon. Complemented with our house-made Raspberry/Tarragon vinaigrette and served with freshly baked rolls – $12

With Chicken –$17

With 6 Shrimp –$22