Dinner Menu

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 accoutrement

Meat or cheese board 26

Rotating assortment of 3 meats or 3 cheeses, paired with house made accoutrement

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 caper berries, 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 and 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 Borsin 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, Danableu 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