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Dinner Menu


Golden Meadows Duck Wings


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

Canary Island Shrimp Salad


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

VietCajun Shrimp Toast


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

Bacon & Slaw


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


Crab & Shrimp Gumbo


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.


Cajun Wedge


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

Summer Bread Salad


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


"Boiler Pot” Mashed Potatoes


Butter-Braised Summer Squash


Stewed Okra & Tomatoes


Cajun-seasoned Fries




Skillet Corn



Galliano Burger


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

Roasted Half-Chicken “Clemençeau”


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

Grilled Portobella Mushroom


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

Steak Frites


14 oz. USDA Prime Ribeye, dusted with salt and pepper, and grilled to your desired temperature. Served with Cajun-spiced fries.

Shrimp & Grits


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

Short Ribs & Root Vegetables


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

Gulf Fish


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


Triple Chocolate Cake


Chocolate cake with chocolate ganache icing and chocolate chips.

White Chocolate Bread Pudding


Our take on a classic New Orleans dessert made with white chocolate and rich brioche bread. Served with caramel sauce.