Weekly Specials | Wed Apr 24 - Tues Apr 30

Starter

Crawfish Pie*
Succulent crawfish, Creole seasonings, and vegetables are packed in a savory pie crust and baked golden.  Served with Tabasco sour cream and crispy sweet potatoes.

Fried Green Tomatoes*
Thick sliced fresh green tomatoes are bathed in buttermilk, lightly battered in seasoned panko breadcrumbs, and flash fried.  Served with King crab remoulade.

Grilled, Chopped, & Chilled
Grilled vegetables are marinated, chopped, chilled, and tossed with baby Kale.  Topped with bleu cheese and strawberry caviar.

Entrée 

Whole Roasted Loup de Mer*
This moist and buttery, firm yet tender European Seabass is roasted whole and served with grilled Spring onions, charred tomato, and Yuzu vinaigrette.

Truffle Medallion Trio*
Three four ounce tenderloin medallions are grilled to order and accompanied with wild mushroom truffle escabèche.

Dry Aged Cowboy Ribeye*
Known for having robust marbling and phenomenal flavor only intensified by the aging process, this 18 ounce dry aged cowboy ribeye is grilled to order and served with Maitre d’Hotel butter and house steak sauce.

Veal Chop Picatta*
Our 14 ounce Frenched rib chop is grilled to order and served over angel hair pasta with classic piccata sauce.

Dessert

Peach and Lavender Tart

Before placing your order, please inform your server if anyone in your party has a food allergy.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.