Poblano, red onion, cilantro, celery, lime, papadum, maldon sea salt.
House remoulade sauce, chiffonade lettuce, quail egg.
Fresh gulf tuna, avocado, miso, ponzu, crème fraîche, wasabi-sesame seeds, pistachios, papadum.
Creole ravigote sauce, fresh louisiana crab, chiffonade lettuce.
½ maine lobster chilled, ginger-basil aioli, lemon, caper berries.
Gulf oysters, lobster cocktail, boiled shrimp, jumbo lump crab, ceviche, ginger-basil aioli, creole ravigote, remoulade.
A family recipe, "Fuhgeddaboudit".
Marinated, breaded, red gravy, parmesan, olive salad.
Parsley, garlic, white wine, butter.
Chili aioli.
Creamed spinach, hollandaise, lemon, smoked paprika.
Creole meuniere sauce.
Parmesan bechamel, crostini.
House blend lettuce, tomato, cucumber, egg, carrot.
Chopped romaine lettuce, garlic croutons, tomato, parmesan (anchovies on request).
Iceberg lettuce, blue cheese, bacon, tomato, red onion.
Tomato, lettuce, buttered french bread.
Lettuce, tomato, chili aioli, toasted brioche bun.
Tomato, lettuce, buttered french bread.
Lettuce, tomato, caramelized onion, cheddar or swiss, 10 oz. prime in house blend, buttered brioche bun.
Red gravy, meatballs, parmesan, buttered french bread.
Grilled beef tenderloin, garlic butter, buttered french bread.
10 oz prime blend, house potatoes, exotic mushroom demi-glace
Prime beef, mozzarella, ricotta, italian sausage, red gravy with parmesan.
Orange-rosemary gastrique, house potatoes, haricots verts.
Asparagus, house potatoes, garlic-herb butter.
Beurre noisette and toasted almonds.
Risotto, exotic mushroom demi-glace, parmesan.
The most tender cut of midwest beef, butter, and parsley.
The full-bodied texture that is slightly firmer than a ribeye, butter & parsley.
Well-marbled for peak flavor, butter & parsley.
Well-marbled for peak flavor, butter & parsley.
Poblano, red onion, cilantro, celery, lime, papadum, maldon sea salt.
House Remoulade Sauce, Chiffonade Lettuce, Quail Egg.
Fresh gulf tuna, avocado, miso, ponzu, crème fraîche, wasabi-sesame seeds, pistachios, papadum.
Creole ravigote sauce, fresh louisiana crab, chiffonade lettuce.
½ maine lobster chilled, ginger-basil aioli, lemon, caper berries.
A family recipe, "Fuhgeddaboudit".
Marinated, breaded, red gravy, parmesan, olive salad.
Parsley, garlic, white wine, butter.
Chili ravioli.
Breadcrumbs, garlic, butter, parsley.
Creamed spinach, hollandaise, lemon, smoked paprika.
Creole meuniere sauce.
Parmesan bechamel, crostini.
House blend lettuce, tomato, cucumber, egg, carrot.
Blue cheese, bacon, croutons, iceberg lettuce, red onion, tomatoes, buttermilk dressing.
Crab or shrimp (grilled or poached), house blend lettuce, the heart of palm, asparagus, cucumber, tomato, egg.
Chopped romaine lettuce, garlic croutons, parmigiano reggiano (anchovies on request).
Asparagus, house potatoes, garlic-herb butter.
Beurre noisette and toasted almonds.
Risotto, exotic mushroom demi-glace, parmesan.
Orange-rosemary gastrique, house potatoes, haricots verts.
Warm water lobster tails, drawn butter.
8 oz lobster tail and 6 oz filet, drawn butter.
The most tender cut of midwest beef, butter and parsley.
The full-bodied texture that is slightly firmer than a ribeye, butter & parsley.
Well-marbled for peak flavor, butter & parsley.
Well-marbled for peak flavor, butter and parsley.