Interim Restaurant & Bar

Bacon, cheese, chive, sour cream.

Creamy spinach dip with lump crab and shrimp served with housemade tortilla chips.

Cucumber, radish, kalamata, lemon conserva aioli.

Spring greens, hard boiled egg, chopped bacon, blue cheese crumbles, croutons, warm bacon vinaigrette.

Grana padano tuille, herb croutons, roasted garlic Dijon vinaigrette.

Spring greens, cucumber, feta, banyuls vinaigrette.

Grit girl cheese grits, spicy andouille, peppers and onions.

Claybrook farms beef, white cheddar, applewood bacon, lettuce, roasted tomato, pickle, garlic aioli, house-cut fries.

2 eggs scrambled, applewood bacon, grit girl cheese grits, biscuit.

Fresh herbs, spring greens, roma tomatoes shallot, sprouts, grilled pita.

Served with housemade biscuits, white gravy and collard greens.

6 Ounces NY strip with maitre d' butter, 2 eggs sunny-side up, breakfast potatoes.

Black beans, chorizo, sour cream, avocado, pico de gallo and cheese served on a tostada with sunny-side up egg.

Cucumber, radish, kalamata, lemon conserva aioli.

Housemade by chef franck oysel.

Arugula, carrots, creole mustard sauce.

Creme fraiche, fresh herbs, caviar, crostini.

Fontina, white cheddar, grana padano, herb-Parmesan crust.

Cherry tomatoes, shaved red onion, crouton, day cheese, white balsamic vinaigrette.

Asparagus, mushroom, baby carrots, cherry tomatoes, arugula, citrus herb vinaigrette.

Spring greens, cucumber, feta, banyuls vinaigrette.

Grana padano tuille, herb croutons, roasted garlic Dijon vinaigrette.

Claybrook farm beef, white cheddar, bacon, lettuce, roasted tomato, pickle, aioli.

Arugula, feta, cherry tomato, balsamic reduction.

Smoked ham, roasted pork, white cheddar, pickle, mustard.

Chef 's daily selection.

Red quinoa, cipollini, baby bok choy, miso beurre blanc.

Housemade fettuccine, tripp's ham, English peas.

Shaved fennel, radish, granny smith apple, remoulade.

Grit girl cheese grits, spicy andouille, peppersand onions.

Earl lake catfish, orzo with crawfish, arugulaandouille cream sauce.

Baby kale, house cheese, citrus vinaigrette.

Grana padano, garlic-herb croutons, traditional dressing.

Dried cranberries, walnuts, champagne vinaigrette.

Marinara, Parmesan, garlic toast.

Fontina, white cheddar, grana padano, herb-Parmesan crust.

Creme fraiche, fresh herbs, caviar, crostini.

3 selections paired with condiments.

Shallot, white wine, chili, herb butter.

3 selections paired with condiments.

Cucumber, radish, kalamata, lemon conserva aioli.

Arugula, shaved carrot, whole grain mustard aioli.

Capers, grana padano, crispy potatoes, aioli, arugula and maghi olive oil.

Housemade by chef franck oysel.

Tomato confit, roasted garlic chimichurri, fingerling potatoes.

Roasted fingerling potatoes, broccolini, charred spring onions, whole grain mustard beurre blanc.

Housemade duck prosciutto and fettuccine, grana padano, poached egg.

Risotto milanese, snow peas, sweet corn cream.

Red quinoa, cipollini, baby bok choy, miso beurre blanc.

Gnocchi parisienne, English peas, mushroom truffle, natural jus.

Baby carrots, turnips, sauteed kale, apricot glace.

Chocolate cake with a light chocolate mousse and soft brandied cherries.

Strawberry mousse with rhubarb insert, almond joconde biscuit, rhubarb jam.

Mango mousse with lychee insert, coconut dacquiose, lychee jam.

Warm chocolate cake with chocolate center, chocolate shavings, vanilla gelato.

Two cookies with French chocolate, served warm with 1 scoop bourbon vanilla gelato.