Dinner Menu

Twice-cooked duck wings tossed in a Crystal hot sauce, and Steen’s cane syrup glaze. Served with mango and feta

Boiled and chilled jumbo Gulf shrimp, tossed in a lemon vinaigrette with marinated artichoke hearts, and fresh herbs.

Gulf shrimp paste with sautéed trinity on brioche, flash-fried with panko breadcrumbs and served with pickled vegetables, and comeback sauce.

Thick-sliced Nueske’s bacon, pan-braised in Barq’s root beer, cider vinegar and Luxardo cherries, and finished on the grill. Served on a bed of fennel, apple and Brussels sprouts slaw, and topped with fried shallots and fresh scallions

Our version of “Lent” gumbo that was too good to save for just for 40 days. Made with Gulf shrimp and blue crabs, and served with seasoned rice.

Our quarter-head of iceberg lettuce is topped with buttermilk-Crystal hot sauce dressing, bacon-tomato jam, toasted pecans, and andouille “croûtons”.

Fresh tomatoes, cucumber and charred corn with toasted brioche, sunflower seeds, and a lemon vinaigrette.

A double-stacked, ground chuck burger grilled with American cheese on a brioche bun. Dressed with house-made Gleason’s IPA mustard, comeback sauce, pickled red onion, and lettuce and tomato. Served with Cajun fries. - 18 Add Fried Egg: 1 Add Bacon: 2

Stone-ground Delta Grind grits with jump Gulf shrimp and tasso in a duck and ham hock pan sauce.

Boneless beef short ribs, braised in red wine with aromatic vegetables. Served over our boiler pot mashed potatoes with roasted carrots, turnips, and parsnips.

Our daily selection of fresh Gulf fish either pan-sautéed or blackened. Served over succotash and topped with a Brussels sprout and fennel slaw.

House-made, lemon-infused pasta, stuffed with crawfish, dark trinity, Creole cream cheese, parmesan and lemon zest. Served with fried crawfish tails and a Creole tomato cream sauce.

Our take on this timeless classic features Springer Mountain Farms chicken, roasted potatoes, peas and mushrooms in a rosemary and cream pan sauce.

A large, grilled mushroom cap stuffed with rice and field peas, served over succotash.

12 oz. USDA Prime Kansas City Strip, dry-rubbed with porcini and black pepper, and grilled to your desired temperature. Served over Cajun-spiced fries and topped with chimichurri.

Chocolate cake with chocolate ganache icing and chocolate chips.

Made by our friends at Mauthe's Progress Milk Barn in Progress, MIssissippi. Served wth Louisiana strawberry coulis.