Itta Bena

Lump crab stuffed avocado, deep fried golden brown, warm house remoulade, southern pico de gallo.

Served with lemon scampi butter.

Nawlins style barbecued shrimp with house-made Abita beer bread.

Blackened-style marinated tuna, touched by fresh lime juice, cilantro, red onion, avocado foam, served with pita chips.

Louisiana-style jumbo lump baked crab cakes topped with citrus mango salsa.

Heirloom Campari tomatoes, buffalo milk mozzarella cheese, and balsamic basil reduction.

Sweet jumbo lump crab meat, green onions, red pepper flakes, topped with dry sherry.

Roasted Yukon gold potatoes, oregano oil, scallions, smoked bacon, potato hay.

Romaine hearts, aged Grana Padana parmesan cheese, house-made croutons, tomatoes, and creamy caesar dressing.

Clermont Farms field greens, heirloom cherry tomatoes, cucumbers, pickled carrots, candied pecans, feta cheese, house-made croutons, white balsamic vinaigrette.

Local farm iceberg lettuce, applewood smoked bacon, sweet tomatoes, red onions, and Maytag blue cheese dressing.

Garlic mashed potatoes, green beans, wild mushroom merlot sauce.

Caught daily off of the Florida coast. Dirty rice, green beans, lemon beurre blanc.

Wild Alaskan king salmon resting on a bed of potato-kale puree, finished with local garden heirloom tomato gazpacho, lemon caper sauce.

Jumbo tiger shrimp, gruyere delta grind grits, shiitake mushrooms, cherry tomatoes, white wine scampi sauce.

Braised boneless short ribs, roasted wild mushrooms, vegetable medley, tagliatelle pasta, grana padano parmesan cheese.

Florida farm-raised pork tenderloin, grilled, gently glazed with whiskey barbecue over duck fat potato cake, sauteed spinach and corn off the cob.

Parmesan green pea risotto, sauteed spinach, red wine demi-glace.

Grilled, free-range, half boneless chicken, blended with Creole spices, roasted mushrooms, sauteed spinach, roasted fingerling potatoes, and andouille sauce.

New Orleans-style jambalaya quinoa sauteed with fresh asparagus, carrots, wilted spinach, peppers, onions, tomatoes topped with avocado. Vegetarian.

Cajun herb butter.

Cajun herb butter.

Golden raisin rum caramel sauce.

New Orleans-style double chocolate praline fudge cake.

Crunchy graham tart topped with meringue.

Chocolate ganache.