BEGINNING

TODAY’S CREATIVE SOUP 6

SOUPE Á L’OIGNON, caramelized onions,

       gratinéed with swiss 6               

HOUSE SMOKED SALMON CHEESECAKE, green apple jicama salad, scallion coulis 7

CREOLE BARBEQUE SHRIMP, green onion slaw,

pepper jack johnny cake 9

HOMEMADE FIRE GRILLED PIZZA, vine ripe tomatoes, basil, fresh mozzarella, arugula and parmesan salad 8          

OVEN BAKED ESCARGOT, crimini mushrooms, fennel, goat cheese,      bacon, garlic parsley butter10  

CRISPY BRAISED PORK BELLY, creamy anson mills grits, green tomato chutney, homemade worcestershire 8

hand made gnocchi, pan roasted butter nut squash, mushrooms, brown butter 7

GREEN AND OTHER COLORS

THE CLASSIC CAESAR, romaine hearts, garlic croutons, shaved parmesan 7

ROASTED BEET & ORANGE SALAD, mixed lettuces, goat cheese, candied walnuts, white balsamic vinaigrette 8

LUMP CRAB, TOMATO & FENNEL SALAD, avocado, cucumber, red onion, basil vinaigrette 10

SAGE SALAD, mixed lettuces, tomatoes, cucumber, onion, ginger miso dressing or red wine vinaigrette 6

ENTRÉE

PAN COOKED MANGROVE SNAPPER, yukon gold gnocchi, sauce veracruz, caramelized onions, garlic aioli 25

HOMEMADE FETTUCINI & sautéed jumbo gulf shrimp house fennel sausage, broccolini, roasted peppers, basil pesto  23

CHARGRILLED 12 oz RIBEYE, celery root-potato gratin, haricot vert,

sherry-red pepper steak sauce 27

SURF & TURF, add three jumbo gulf shrimp 33

BLUE CHEESE WALNUT CRUSTED FREE RANGE CHICKEN, creamy polenta, pan roast of fall vegetables,

 pan jus, green tomato chutney 20

JERK GRILLED 12 oz PORK CHOP, sweet potato hash, asparagus, roasted plantain crema, charred corn salsa 25

To become an artist...we try in our own way to remake the world...

you hope that you can make it a better place!
Chef Norman Van Aken