Gris-Gris

Fried gulf oysters, smoked pork belly, tomato jam and micro arugula with sugarcane vinegar.

Seared gulf shrimp, crispy green tomatoes, smoked tomato butter, and green onions.

Gulf shrimp, local tomato with new Orleans style remoulade.

Sous vide chicken gizzards, stone-ground grit cake, caramelized peppers and onions with brown gravy.

Paroisse de vermillion inspired with Louisiana popcorn rice.

Boston lettuce, crispy gulf oysters, blue cheese and shaved radish with sugarcane vinaigrette.

Mixed greens, cucumbers and cherry tomatoes with creole mustard vinaigrette.

Crisp romaine lettuce shaved parmesan cheese and croutons with black pepper caesar dressing.

Gulf shrimp, smoked sausage and roasted red peppers with cherry tomatoes and stone-ground grits.

Roast beef debris, mashed potatoes and brown gravy on Texas toast.

Char-grilled ½ pound of ground chuck, shredded cheddar cheese, Boston lettuce with tomato and pickles on a toasted pretzel bun.

French bread, vanilla custard, blueberries with sugarcane syrup and whipped cream.

Sous vide chicken gizzards and brown gravy over stone-ground grit.

Fried chicken thighs, cream biscuits, scrambled eggs with griffin gravy.

Crispy oysters, creamed spinach, fried egg with hollandaise.

Char-grilled ½ pound of ground chuck, shredded cheddar cheese, Boston lettuce with tomato and pickles on a toasted pretzel bun.

2 Eggs, Bacon, Grits, Hashbrowns and a Biscuit.

Crispy oysters with cajun caviar, arugula and buttermilk ranch dressing on leidenheimer french bread.

Grilled chicken breast, crystal honey butter, tomatoes, Boston lettuce on texas toast.

Crispy bacon, sliced tomato and garden-fresh basil with bacon fat mayo on texas toast.

Char-grilled ½ pound of ground chuck, shredded cheddar cheese, Boston lettuce with tomato and pickles on a toasted pretzel bun.

Gulf shrimp, oyster and blue crab dressing with mixed greens, cherry tomatoes, and remoulade.

Gulf shrimp, smoked sausage and roasted red peppers with cherry tomatoes and stone-ground grits.

Roast beef debris, mashed potatoes and brown gravy on Texas toast.

Hand-pulled chicken, roasted carrots, fresh herbs and homemade dumplings with bread and butter.

Fried gulf oysters, smoked pork belly, tomato jam and micro arugula with sugarcane vinegar.

Seared gulf shrimp, crispy green tomatoes, smoked tomato butter, and green onions.

Sous vide chicken gizzards, stone-ground grit cake, caramelized peppers and onions with brown gravy.

Poached Gulf Oysters, Sauteed Leeks, Oyster Cream, Whipped Potatoes, Charred Artichokes, Tarragon.

Paroisse de vermillion inspired with Louisiana popcorn rice.

Boston lettuce, crispy gulf oysters, blue cheese and shaved radish with sugarcane vinaigrette.

Mixed greens, cucumbers and cherry tomatoes with creole mustard vinaigrette.

Crisp romaine lettuce shaved parmesan cheese and croutons with black pepper caesar dressing.

Romaine lettuce, blue cheese crumbles, bacon, cherry tomatoes, deviled eggs, caviar ranch.

Slow-cooked chicken on the bone, smoked boudin dirty rice, baby carrots, fresh herbs with black pepper chicken jus.

Gulf shrimp, smoked sausage and roasted red peppers with cherry tomatoes and stone-ground grits.

Braised local rabbit, seared trinity, Louisiana popcorn rice, blackened sweet cornbread.

Lump crab, sweet corn macque choux, micro arugla, sugarcane vinegar.

Char-grilled ½ pound of ground chuck, shredded cheddar cheese, Boston lettuce with tomato and pickles on a toasted pretzel bun.

Cast iron seared with creole spices, southern greens, smothered new potatoes and blueberry pork jus.

Chargrilled & oven-finished with chopped garlic, Worcestershire, fresh thyme and choice of side.

Hand pulled chicken, roasted carrots, fresh herbs and homemade dumplings with bread and butter.