SAMPLE MENU
*Menu is subject to change daily*
DINNER
Small Plates
Veal Sweetbreads (gf) * — 25
Golden veal nuggets finished with your choice of bright lemon-caper butter or rich sherry-mustard butter
Goat Cheese Crouton — 18
Creamy goat cheese atop toasted Wild Flour multigrain, with sautéed mushrooms in a velvety Madeira cream
Jumbo Lump Crabmeat Ravigotte (gf) — 24
Heirloom tomatoes, Caper Dijon Dressing
Sautéed Shrimp (gf) — 18
Braised White Beans, Tomato Truffle Vinaigrette
Steamed Bang’s Island Mussels (gf) * — 24
Steamed mussels in a decadent Gorgonzola cream, accompanied by grilled baguette
Asparagus Flan (gf) * — 18
Asparagus custard with sautéed mushrooms & sweet spring peas, with grilled baguette
Soups and Salads
Cream of Garlic Soup — 12
Slow Roasted Garlic, with warm hints of fresh Thyme blended into a velvety smooth soup and garnished with pita chips
Soup du Jour — 12
Today’s seasonal soup, thoughtfully crafted by Chef Christy
Bayona Salad (gf) — 12
Fresh market greens with a delicate balsamic vinaigrette and shaved Parmigiano Reggiano
Add bleu cheese +2
Caesar-Style Salad (gf) * — 14
Crisp romaine and arugula with preserved lemon, fried capers, with bright & savory dressing
Smoked Quail Salad (gf) — 22
Tender smoked quail with ripe pears, spiced pecans, and a warm bourbon-molasses vinaigrette
Stracciatella (gf) * — 22
Creamy stracciatella layered with freshly baked cornbread, blackberries, Pepper Jelly Vinaigrette, and arugula
Main Courses
Gulf Fish of the Day (gf) — 45
Chef’s selection of fresh Gulf fish, Red Wine, Shallot Shrimp Broth, Chickpea Ragout, Gulf Shrimp
Fennel Pepper-Crusted Lamb Chop (gf) — 46
Roasted Fingerling Potatoes, Herbed Goat Cheese, Zinfandel Sauce, Haricot Vert
Moulard Magret Duck Breast (gf) * — 47
Seared Moulard Magret with a fragrant black tea–lavender honey glaze, served alongside mushroom ragout and pillowy sweet potato gnocchi
Roasted Butternut Squash (v, gf) — 32
Caramelized butternut squash with roasted garlic–cashew toasted pepitas
Sides
Parmigiano Mashed Potatoes (gf) — 10
Velvety whipped potatoes enriched with butter and finished with aged Parmigiano Reggiano whipped cream
Roasted Brussels Sprouts (v, gf) — 16
Roasted Brussels sprouts with creamy roasted garlic hummus, bright lemon-garlic vinaigrette
Cauliflower Croquettes (v) — 16
Roasted with Herbs, Garlic, Sun-Dried Tomato Vinaigrette
Bread
Leidenheimer Bakehouse Bread — 7
House whipped butter
Christy Engeran
Executive Chef
* Ask your server about Gluten Free substitutions*
