Dinner is served Wednesday–Thursday 5:30—10:00pm & Friday–Saturday 5:30–10:30pm

Appetizers

  • Potato Gnocchi
    • Louisiana Crawfish Tails, Local Edamame and Mascarpone cheese 14
  • Moules Frites
    • in a smoky tomato broth with saffron aioli 11
  • Sauteed Sweetbreads
    • beluga lentils, wilted spinach & a benton’s country ham reduction 13.5
  • Mississippi Rabbit Terrine
    • with whole grain mustard, kumquat compote & toasted baguette 10
  • Charcuterie Plate
    • house-made boudin, pork rillettes & hogshead cheese 14
  • "Red Belly"
    • Hoisin glazed candied pork belly with scallion pancakes 14
  • Sauteed Gulf Shrimp
    • Roasted Cippolinis, Green Garbanzos & a Yogurt Ravigote 13
  • Grilled Lamb Ribs
    • with green tomato relish 13
  • Charred Baby Octopus
    • chorizo, kalamata olives with fregola & a blood orange citronette 12
  • Cheese Plate
    • mixed olives, apple-currant compote & an assortment of house-made crackers 16

Salads

  • Market Salad
    • shaved local radishes, toasted pumpkin seeds, ryal’s goat’s milk cheddar & a local wildflower honey vinaigrette 8
  • Crispy Duck Confit Salad
    • Pickled local beets, arugula, & a pistachio vinaigrette 13
  • Fried P&J Oyster salad
    • local Spinach, Benton's bacon, parmesan & a Meyer lemon buttermilk dressing 14

Soups

  • Gulf shrimp & butternut squash soup 7
  • Smoked Rabbit, Andouille & Greens Gumbo 7

Entrees

  • Grilled Hanger Steak
    • Thai green curry-scented root roast of sweet potato fingerlings and local cauliflower; arugula pistou 29
  • Almond Crusted Gulf Fish
    • roasted potato galettes, buttered green beans & a Satsuma menieure 25
  • Gulf Shrimp & Housemade Fettucine
    • Artichokes, Kalamata olives, preserved lemon & sundried tomato 23
  • Paneed Mississippi Rabbit
    • Rabbit Liver Agnolotti, Baby Carrots, Swiss Chard & Madeira Reduction 28
  • Pan Seared Grouper
    • crispy parsnips, spinach & a Pernod scented leek & fennel oyster stew 32
  • Country Ham Crusted Scallops
    • Anson Mills farro, sunchoke-cauliflower puree, persillade and crispy shiitakes 31
  • Spiced Muscovy Duck Breast
    • Lacinato kale, Cotechino sausage, duck confit & wild rice calas & a chestnut honey reduction 29