Chef's fresh seasonal choice.

2 in-house ground Angus beef sliders, toasted buns, pimento cheese, bacon jam.

Gouda, Gruyere, and Brie cheeses, bacon, caramelized onion, spinach-mayo on sourdough bread.

Gulf shrimp, crawfish, fresh lump crab meat, shell pasta, creamy Fontina and Gruyère cheeses.

Pan seared crab cake with bacon jam, Dijon mustard and arugula.

Gluten Free. Cauliflower-carrot puree, zucchini threads, balsamic reduction drizzle.

Served chilled with red pepper glaze, house baked crackers.

Ground eef and pork sausage; fontina stuffed, Arabelle red pepper miso glaze.

Seasonal lettuces, Bill E's bacon, red onion, egg, tomato, fried onions and creamy vinaigrette.

Bleu crumbles, bacon, radish, carrot, red onion, chives, candied walnuts, buttermilk-bleu dressing.

Gluten Free. Pan seared fresh fish, seasonal vegetables, wilted kale, sweet potato mash.

Gluten Free. Five large sea scallops, pan seared and butter basted, lemon herb risotto.

Gluten Free. Roasted chicken thighs, crispy skin, corn stone ground grits, smoked sausage, honey chili glaze.

Linguini with Italian sausage, mascarpone, mushroom and truffle infused sauce.

Linguini, diced pepper, onion and mushrooms tossed with a chickpea-coconut cream sauce.

Tender sautéed medallions with mushrooms, artichokes and pasta.

Cast iron seared, whipped potatoes, asparagus, crispy tobacco shallots, mushrooms and red wine reduction.

Salted caramel pecan filling, chocolate ganache and whipped cream.

Baked to order, served with ice cold milk.

Patissier's choice of flavor and topping.

Chef's choice seasonal creme brulee.

Bourbon cherries, whipped cream.