Dinner.
Mon-Thu 5:00-9:00 | Fri-Sat 5:00-10:00
OYSTERS
JUST SHUCKED 18
Half dozen Louisiana Gulf Coast Oysters served with cocktail sauce, horseradish, and mignonette
ROCKEFELLER 21
Half dozen fresh Gulf oysters topped with a spinach garlic Parmesan cream sauce and lightly baked
BIENVILLE 21
Half dozen fresh Gulf oysters topped with shrimp, mushrooms, and seasonings, lightly baked
STARTERS
CHARCUTERIE BOARD 45
Rotating assortment of 3 meats, 3 cheeses, paired with house-made accoutrements
MEAT OR CHEESE BOARD 26
Rotating assortment of 3 meats or 3 cheeses, paired with house-made accoutrements
GOAT CHEESE MOUSSE 16
Goat cheese blended with cream & baked, served atop pool of chive cream sauce
SMOKED SALMON 19
House smoked salmon, served with caperberries, whole grain mustard sauce, and water crackers
AVOCADO SHRIMP 18
Half an avocado, tossed with fresh Gulf shrimp, red onions, roasted red bell pepper with white balsamic vinaigrette served on Bibb lettuce
SHRIMP COCKTAIL 20
Six jumbo shrimp served on shredded local greens with Parmesan pita crostini, mango horseradish puree, and traditional cocktail sauce
MAIN COURSE
FISH OF THE DAY 45
Fresh fish filet broiled in butter, served with the beurre blanc of the day
SCALLOPS 45
Jumbo sea scallops broiled in butter, served with beurre blanc the day
BIG EYE TUNA 45
Sushi-grade tuna with panko and sesame encrusting served over beurre blanc sauce, finished with aged balsamic
CHICKEN RISOTTO 30
Lemon herb pan-roasted rabbit ridge farms chicken breast with cremini mushroom risotto, beurre blanc and cranberry-apple chutney, garnished with Arkansas pecans (shady grove)
STUFFED CHICKEN 35
Rabbit Ridge Farms half chicken, breast stuffed with Boursin cheese, plus leg and thigh sautéed in butter, served on a pool of creamy leek sauce
VEAL PICATTA 45
Breaded veal cutlet topped with lemon caper butter sauce
BEEF TENDERLOIN 52
Grilled and topped with a red wine sauce, served with stilton tomato half, whipped potatoes and asparagus
PORK TENDERLOIN 39
Marinated and roasted whole, sliced and served with a whole grain mustard sauce
MIXED GRILL 45
Beef tenderloin, pork tenderloin, sausage stuffed quail, and the chef’s choice of game sausage
RIBEYE 50
Angus ribeye rubbed with a sweet and savory dry rub topped with house-made compound butter
PORTABELLA PARM PASTA 32
Breaded and marinated portabella mushroom with house made tomato sauce and parmesan cheese, grilled squash, zucchini, and sweet peppers over capellini pasta
MAPLE MUSTARD SALMON 43
Grilled salmon filet with a maple and whole grain mustard glaze served on top of lemon parmesan couscous and asparagus
DUCK WITH DUCK 45
Pan roasted and spice-rubbed duck breast, smoked duck sausage and cranberry wild rice, finished with blood orange demi glace
LAMB LOLLIPOPS 55
Rosemary dusted lamb lollipops with sweet potato gnocchi, sautéed spinach, blistered cherry tomatoes and port-cherry lamb jus
DINNER SALADS
BLACK & BLEU 33
Blackened beef filet, corn relish, avocado, cherry tomatoes, Danablu cheese, white balsamic vinaigrette on a bed of spring mix
MAPLE GLAZED SALMON 30
Maple glazed salmon, bacon, goat cheese, apple, dried cherries, toasted walnuts, maple balsamic vinaigrette on a bed of spinach