RESTAURANTS PARTICIPATING IN JAN RESTAURANT WEEK

  • $12

    Sandwich, Side and Drink

    Choice of:

    Bacon, Egg Cheeseburger – Our signature blend of beef, bacon, American cheese, and an organic cage-free egg.

    OR

    Fried Chicken Sandwich – Crispy, tender breast, cucumber-jalapeno ranch slaw and house-made pickles

    AND

    Butter & Garlic Fries OR Onion Rings

    AND

    Soft drink OR Iced Tea

  • $20

    Beverages: 2 Regular Drinks

    Starters: Large Chips & Guacamole or Large Chips & Queso

    Second Course: 2 thighs, 2 legs, 2 small sides, 2 loco side salads, warm tortillas and fresh salsa

    Third course: 2 churros & 1 dip (choice of rich chocolate or melted caramel)

  • $25 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    PULLED PORK EGG ROLLS

    HOUSE SMOKED PORK BUTT, FRESH SLAW ROLLED INSIDE A CRIPSY SHELL

    LOADED POTATO SKINS

    DEEP FRIED POTATO SKINS TOPPED WITH CHEDDAR, BACON, GREEN ONIONS AND SOUR CREAM

    SMALL BRISKET FRIES

    SEASONED CURLY Q’S TOPPED WITH HOUSE SMOKED BRISKET, CHEDDAR, BBQ AND GREEN ONIONS

    MAINS

    LOADED SMOKED CHICKEN BBQ BAKED POTATO

    OUR GIANT BAKED POTATO TOPPED WITH SMOKED CHICKEN, BUTTER, CHEDDAR, SOUR CREAM AND

    GREEN ONIONS

    JALEPENO CHEESE CURD BURGER

    HOUSE MADE ANGUS BEEF PATTY, PEPPERJACK CHEESE, JALEPENO CHEESE CURDS, LETTUCE,

    TOMATO, JALAPENOS AND MAYO

    SMOKED CHICKEN TERIYAKI BOWL

    SMOKED CHICKEN, STEAMED RICE, STEAMED BROCCOLI, HOUSE TERIYAKI GLAZE

    BRISKET GRILLED CHEESE

    SMOKED BRISKET AND MELTED CHEDDAR IN BETWEEN GRILLED TEXAS TOAST

    DESSERTS

    HANNAH BANANA PUDDING FRIED BREAD PUDDING BITES

  • $25 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    PULLED PORK EGG ROLLS

    HOUSE SMOKED PORK BUTT, FRESH SLAW ROLLED INSIDE A CRIPSY SHELL

    LOADED POTATO SKINS

    DEEP FRIED POTATO SKINS TOPPED WITH CHEDDAR, BACON, GREEN ONIONS AND SOUR CREAM

    SMALL BRISKET FRIES

    SEASONED CURLY Q’S TOPPED WITH HOUSE SMOKED BRISKET, CHEDDAR, BBQ AND GREEN ONIONS

    MAINS

    LOADED SMOKED CHICKEN BBQ BAKED POTATO

    OUR GIANT BAKED POTATO TOPPED WITH SMOKED CHICKEN, BUTTER, CHEDDAR, SOUR CREAM AND

    GREEN ONIONS

    JALEPENO CHEESE CURD BURGER

    HOUSE MADE ANGUS BEEF PATTY, PEPPERJACK CHEESE, JALEPENO CHEESE CURDS, LETTUCE,

    TOMATO, JALAPENOS AND MAYO

    SMOKED CHICKEN TERIYAKI BOWL

    SMOKED CHICKEN, STEAMED RICE, STEAMED BROCCOLI, HOUSE TERIYAKI GLAZE

    BRISKET GRILLED CHEESE

    SMOKED BRISKET AND MELTED CHEDDAR IN BETWEEN GRILLED TEXAS TOAST

    DESSERTS

    HANNAH BANANA PUDDING FRIED BREAD PUDDING BITES

  • 1st Course

    Spicy Tuna Tostada

    Tostadas topped with raw tuna, chipotle crema, and avocado.

    Chile Con Queso

    White or yellow cheese dip topped with pico de gallo.

    2nd Course

    Al Pastor Tacos

    Soft corn tortillas filled with seasoned roasted pork, pineapple, onions, and cilantro. Served with tomatillo salsa, rice and charro beans.

    Henry

    Cheese enchilada, pork tamale, crispy beef taco. Served with rice and refried beans.

    Carne Picada Tacos

    Soft corn tortillas filled with fajita beef, onions, cilantro, and avocado. Served with molcajete salsa, rice and charro beans.

    Shrimp Enchiladas

    Corn tortillas filled with shrimp, topped with enchilada sauce & melted Monterey jack cheese. Served with rice and refried beans.

    3rd Course

    Sopapillas

    Fried pastry, topped with powdered sugar and cinnamon. Served with honey.

    Flan

    Homemade traditional caramel custard.

  • $38 PER PERSON CHOOSE ONE FROM EACH COURSE

    APPETIZERS

    SPINACH & ARTICHOKE DIP

    HOUSE MADE SPINACH AND ARTICHOKE DIP SERVED WITH TOASTED BREADSTICKS

    CRAWFISH BREAD

    HOT CRAWFISH TAILS AND CHEESE SERVED ON TOASTED FRENCH BREAD

    ROCKET SHRIMP

    CRISPY GULF SHRIMP, HAND BATTERED AND TOSSED IN OUR SIGNATURE SPICY GARLIC AOLI

    MAINS

    12 HOUR POT ROAST

    FORK TENDER 12 HOUR ROAST SERVED WITH CARROTS AND GRAVY OVER GARLIC MASH

    REDFISH MORNAY

    BLACKENED REDFISH TOPPED WITH OUR SHRIMP AND CRAWFISH BUTTERCREAM

    FRIED CHICKEN ORLEANS PASTA

    CRISPY FRIED BREAST SERVED OVER A BED OF LINGUINI TOPPED WITH A CRAWFISH AND TASSO CREAM

    DESSERTS

    BREAD PUDDING

    OUR FAMOUS HOUSEMADE WARM BREAD PUDDING SERVED WITH A DECADENT CARAMEL SAUCE

    BERRY CHANTILLY CAKE

    MOIST VANILLA CAKE LAYERED WITH FRESH BERRIES AND MASCARPONE CREAM CHEESE

  • Appetizer Selection

    Crawfish Wontons

    Crispy Fried Wontons stuffed with Cream Cheese Crawfish Filling. Served with a sweet spicy chili sauce. Crostini Pesto Rosso

    Crostinis topped with a Pine Nut, Olive Oil, SunDried Tomato, Basil Pesto Sauce, Ricotta Cheese, and Green Olives.

    Blue Cheese Wedge Salad

    Iceberg Wedge topped with Chunky Blue Cheese Dressing and Chopped Bacon.

    Mussels Marinara

    Blue Mussels cooked in a Wine Marinara Sauce.

    Entree Course Selection

    Tour of Italy

    A Hearty Sampler Dish with Chicken Parmesan, Fettuccine Pasta, and Lasagna.

    16 07. Bone-In Pork Osso Bucco

    16 oz. Bone-In Osso Bucco Served in a Savory Pork Tomato Sauce Reduction with Garlic Mashed Potatoes.

    Crawfish Stuffed Peppers

    Lump Crawfish Stuffing with Onions, Bel Peppers, Garlic, and Celery Stuffed into a Bell Pepper and Baked. Shrimp LaContea

    Grilled Shrimp Tossed in a Creamy Pink Vodka Sauce with Three Cheese Stuffed Tortellini Pasta Noodles.

    Dessert Selection

    Tiramisu

    Tres Leches Lemon Mascarpone Cake

    Three Course Meal

    Menu Price: $40.00 per person / plus tax

    "Eye of the Tiger Cocktail" $10

    A Lavender Lemon Drop Martini

    Sugarfield Butterfly Pea Flower Vodka Lavender Bitters| Lavender Syrup Sour

    "Honeyed Cider Glow Cocktail" $10

    A Honey Spiked Apple Cider

    Sugarfield Honey Liqueur | Apple Cider | Prosecco | Honey Thyme Syrup

    "Strawberry Fields and Dreams Cocktail"

    Strawberry Rhubarb Champagne Old Fashioned

    Sugarfield Strawberry Liqueur | Muddled Strawberries | Rhubarb Bitters | Prosecco

  • Course 1 – Fried Venison Backstrap (with jalapeno spinach & artichoke dip)

    Course 2 – Choice of Oyster Carbonara (Fried oysters, bacon, vermicelli, shallot and cream sauce) OR Hearth Blackened Redfish (blackened crab gravy, grit cakes asparagus)

    Course 3- White Chocolate Bread Pudding

  • APPETIZERS

    SELECT ONE

    SEAFOOD ARANCINI

    SHRIMP AND CRAB STUFFED ARANCINI, PANKO BATTERED AND DEEP FRIED. SERVED WITH REMOULADE SAUCE.

    GREEK LAMB SHISH KEBOB

    CHARGRILLED GREEK MARINATED LAMB, MUSHROOM, PINEAPPLE AND TOMATO SHISH KEBOB

    ENTREES

    SELECT ONE

    HONEY ORANGE DUCK BREAST

    SMOKED DUCK BREAST TOPPED WITH HONEY ORANGE GLAZE, OVER ORANGE RISOTTO

    CHIMICHURRI STEAK BOARD

    FILET MIGNON TIRS WITH PARMESAN CRUSTED BROCCOLINI, SAUTEED FINGERLING POTATOES AND CHIMICHURRI

    DESSERTS

    SELECT ONE

    CITY PORK BREAD PUDDING

    HOUSE MADE BREAD PUDDING WITH PRALINE SAUCE AND SALTED CARAMEL GELATO

    BROWNIE CHEESECAKE

    BROWNIE CHEESECAKE TOPPED WITH WHIPPED CREAM AND FRESH BERRIES

    $45 PER PERSON

  • APPETIZER

    FRIED ARTICHOKES

    flash fried hearts, parsley lemon aioli

    TRUFFLED MAC & CHEESE BALLS

    pepperjack and gouda cheese, elbow pasta, tasso bacon cream

    CAESAR SALAD

    romaine, garlic croutons, parmesan, housemade Caesar

    MAIN

    SEARED DUCK BREAST

    Rohan duck breast, blackberry reduction, bacon and onion caramelized root vegetables

    PRIME BEEF SHORT RIB

    Truffled mash potatoes, rosemary mushroom demi glace, sautéed mushroom ragout

    PAN SEARED REDFISH

    steamed and flash fried skin-on red potatoes, grilled asparagus, jalapeño bourbon corn relish

    DESSERT

    CHOCOLATE LAVA CAKE

    Chocolate ganache, powdered sugar

    FOSTER BREAD PUDDING

    sliced bananas, house made foster’s sauce, vanilla bean ice cream

  •  

    App:

    Crispy Calamari

    Roasted red pepper foam, pickled lunchbox peppers 

     

    Smoked Pork Belly

    Braised collard greens, pickled mirliton,

    Pomegranate glaze

     

    Lobster Ravioli 

    Crab butter, tarragon oil

    Chili threads

     

    Soup:

     

    Duck and Andouille gumbo

    Duck tenderloin, "Best Stop" andouille,

     rich fowl broth, dark roux, aromatic rice

     

    Burrata Salad

    Red pesto, Balsamic caviar,

    Basil salt, olive oil

     

    Entree:

     

    Herb Crusted New Zealand Lamb Chops

    Potato Pave, Italian salsa Verde

     

    Fried Speckled Trout

    Jumbo lump crab meat, brown butter, steamed asparagus

     

    Oven Roasted Prime Rib

    Mashed Yukon potatoes, Au Jus

  • APPETIZERS

    SELECT ONE

    SALMON SALTINE

    HOUSE SMOKED SALMON, DILL ALOLI, AVOCADO, CAPERS, SUNDRED TOMATO, AND RED ONION CHICKEN CRACKLINS

    FLASH FRIED CHICKEN AND SKINS, SEASONED WITH OUR HOUSE SEASONING BLEND.

    SMOKED PORK BELLY TONKATSU

    BATTERED AND FRIED SMOKED PORK BELLY WITH TONKATSU SAUCE AND PICKLED DAIKON

    ENTREES

    SELECT ONE

    BEEF YAKISOBA

    TERES MAJOR STEAK, JAPANESE STIR FRIED NOODLES, MUSHROOMS

    BROWN BUTTER SHRIMP

    SAUTEED SHRIMP, BROWN BUTTER SAUCE, CREAMY POLENTA, AND GREEN BEANS

    PORK SCHNITZEL

    PANKO BREADED PORK CUTLET, BROWN BACON GRAVY, CHEESY ORZO, PICKLED RED CABBAGE

    DESSERTS

    SELECT ONE

    BERRY COBBLER

    WARMED MIXED BERRY MARMALADE, BUTTERY CRUMBLE TOPPING

    BACON PRALINE BREAD PUDDING

    WARM BREAD PUDDING TOPPED WITH BACON PRALINE TOPPING

    $40 PER PERSON

  • Starter

    Hummus

    Main

    Chicken Plate

    Gyro Plate

    Veggie Plate

    All come with feta salad

    Dessert

    chocolate baklava

  • First Course, choice of one:

    Founder’s salad: Mixed greens, tossed in our Steens vinaigrette topped with heirloom cherry

    tomatoes, cucumber, goat cheese, and candied pecans

    The Gregory gumbo cup: charcoal roasted chicken, smoked andouille sausage and jasmine rice

    Second Course, choice of one:

    Grilled salmon over creamed spinach, with duck fat confit potatoes and a arugula pesto

    Short rib entrée with goat cheese mash, house au jus, and chard scallion relish

    Chicken fried rabbit entree over dirty rice garnished with Steens gastrique and pickled raspberry

    Third Course, Choice of one:

    Crème Brûlée

    Triple chocolate mousse

  • Appetizer choices:

    Lump Crab Cake-

    Louisiana lump crab cake baked in butter and served with creollaise

    4 Bacon Wrapped Shrimp-

    Cream cheese, jalapeños and apple glaze

    Cup Seafood Chowder-

    Crab, shrimp, corn and potatoes in a cream base

    Entree choices:

    Crab Champagne-

    Broiled Mahi Mahi set on a bed of angel hair pasta and topped with jumbo lump crabmeat sautéed in a champagne butter sauce. Served with salad or coleslaw and garlic bread.

    Shrimp 7 Ways-

    Fried shrimp, shrimp stuffed bell pepper, mike special, shrimp cocktail, shrimp salad, fried stuffed shrimp, seafood gumbo

    Tuna Burnside-

    Spinach, candied pecans, red onions, tomato and bleu cheese crumbles tossed in our house-made pepperjelly vinaigrette served with blackened tuna.

    Dessert choices:

    White chocolate bread pudding- New Orleans French bread baked in white chocolate custard and topped with white chocolate sauce.

    Lemonade Pie- A mixture of house made lemonade and whipped cream frozen in a graham cracker crust.

MENUS WILL BE ORGANIZED BY PRICE AS WE RECEIVE THEM

  • To celebrate Restaurant Week we are having Mar-Tini Tuesday & ½ Price bottle Wine on Wednesday

    Appetizers – choose 1

    Cream of Crab, Brie & Asparagus Soup

    Ceasar Salad topped with Croutons & Fresh Shaved Parmesan Cheese

    Sensation Salad w/Parmesan

    Romano & Blue Cheese topped w/ Sunflower Seeds & Purple Onions

    Bacon Wrapped Shrimp in a Praline Mustard Glaze

    Seafood Broiled Stuffed Mushrooms in a Garlic Scampi Butter Sauce

    Coconut Shrimp served with our Marianne Yogurt Dipping Sauce

    Entrée’s - choose 1

    Fried Seafood Platter – Stuffed Shrimp, Oysters, Shrimp, Catfish, Crab Claws served with a Stuffed Potato.

    Grilled Redfish topped with Jumbo Lump Crabmeat w/ Lemon Butter Basil Sauce served with Asparagus.

    Pecan Crusted Pork Tenderloin topped with a Praline Mustard Glaze served with a Stuffed Potato.

    Grilled Catfish Acadian topped w/ Crawfish Etouffee over a bed of rice served w a Vegetable Medley.

    Two Grilled Filet Kabobs with Mushrooms, Bell Pepper, Onion a Tomatoes served with a Baked Potato

    Dessert – choose 1

    Bailey’s Irish Cream Bread Pudding topped with a Pecan Chocolate Rum Sauce

    Shaved White Chocolate Raspberry Cheesecake

    Lemon Ice Box Pie

  • SPOKE & HUB

    Restaurant Weck

    JANUARY 27TH - FEBRUARY 1ST

    SELECT ONE

    APPETIZER

    T'S TATER SKINS Potato Skins, Bacon, Cheddar, Sour Cream, Green Onions + Buffalo Sauce drizzle CAJUN SPINACH & ARTICHOKE DIP

    Blend of creamy spinach, artichokes & cajun spices + tortilla chips.

    BOUDIN EGG ROLLS

    Crispy egg rolls filled with boudin sausage, served with a spicy remoulade.

    ENTREE

    FRENCH TOAST

    bread dipped in cinnamon batter and dusted with powdered sugar

    CHICKEN & SAUSAGE GUMBO

    Classic gumbo with chicken, andouille sausage and rice

    SHRIMP & GRITS

    Bacon cream sauce, grilled shrimp, stoneground grits, cornbread.

    DESSERT

    BROWNIE SUPREME OR BANANA PUDDING

    $25 PER PERSON + TAX

  • FIRST COURSE:

    queso fundido

    pico de gallo, chile verde

    southwest cesar salad

    romaine, black beans, cotija cheese,

    grilled corn, spicy cesar dressing,

    crispy corn tortilla strips

    oysters & rubies

    fried gulf oysters, pico de gallo,

    chipotle crema, queso fresco

    SECOND COURSE

    dos tacos

    any 2 regular menu tacos, served with arroz verde & choice of beans

    taste of mexico

    chicken enchilada rojo + hard shell beef picadillo taco dressed with lettuce, cheese, & tomato + chimi filled with beef picadillo & refried beans topped with queso, served with arroz verde

    fiestada

    beef picadillo or grilled chicken, crispy tostada, with grilled onions, black olives, pickled red onions, diced tomato, cilantro crema, served with arroz verde & choice of beans

    THIRD COURSE

    chocolate tres leches

    house-made chocolate sponge cake, chocolate whipped cream, chocolate sauce

    caramel sopapillas

    fried house-made flour tortillas, caramel sauce, powdered sugar

  • Lunch: $29 

    APPS:  

    Your choice of 

    • Cup of Carabaccia Soup  

    Tuscan onion soup with slow simmered and caramelized red onion, rich stock, madeira wine and a touch of marinera. Served with our house made bread with melted provolone cheese 

    • House Salad – crisp greens, ripe tomato, house-made croutons, and parmesan tossed in a bright herb-citrus vinaigrette 

    • Caeser Salad - roasted garlic and anchovy dressing, romaine, bacon, cherry tomatoes, fresh croutons, and parmesan cheese 

    • Bruschetta – House made crostini topped with creamy burrata, grape tomatoes, pistachio-basil pesto, and truffle balsamic reduction.  

    ENTREES:  

    Your choice of 

    • Croque Milano 

    House made grilled bread with a Dijon spread, stacked with Capicole and melted provolone cheese topped with a pesto/cheese custard and baked until crisp. Served with truffle fried Gnocchi and tomato jam 

    • Tender Sliced Porchetta paired with Casarecce pasta in a rich and creamy Mushroom Duxelles sauce with porcini mushrooms and spinach. 

    DESSERT: 

    Your choice of 

    • Sweet Zucchini Bread with Fennel Caramel, Crème Fraîche, and a Grand Marnier candied orange wheel 

    • Crostata di Frutta 

     Pistachio crust filled with fresh fruit soaked in a vanilla grand mariner syrup finished with sweet crème fraiche and crushed pistachios 

     

     

     

    Dinner: $52 

      APPS:  

    Your Choice of  

    • Cup of Cioppino Soup- Rich Italian seafood stew with smoked Fish, mussels, and shrimp simmered in a savory wine and tomato broth  

    • House Salad – Crisp greens, ripe tomato, house-made croutons, and parmesan tossed in a bright herb-citrus vinaigrette 

    • Caeser Salad - roasted garlic anchovy dressing, romaine, bacon, cherry tomatoes, fresh croutons, and parmesan cheese 

    • Truffle Fried Gnocchi tossed with freshly grated parmesan cheese and scallions served alongside house-made tomato jam 

    ENTREES: 

    Your choice of 

    • Fresh Black Drum on creamy Parmesan polenta, topped with New Orleans style BBQ shrimp alongside our seasonal vegetables. 

    • 4oz hand cut spinalis ribeye paired with Casarecce pasta in creamy basil pesto with sundried tomatoes, charred asparagus, grilled onion, and crispy prosciutto. 

    DESSERT: 

    Your choice of 

    • Lemon Lavender Panna-cotta – Silky panna Cotta infused with Bright lemon and subtle lavender topped with toasted pinenuts and dusted with espresso powder.  

    • Sweet Zucchini Bread with Fennel Caramel, Crème Fraîche, and a Grand Marnier candied orange wheel 

     

  • RESTAURANT WEEK 3COURSE MEAL FOR $35

    APPETIZER

    Choice 1: Seafood Stuffed Mushrooms

    Choice 2: Cup of Seafood Gumbo Choice 3: Shrimp and Corn Soup

    MAIN COURSE

    Choice 1: Fried Seafood Platter: Our famous seafood gumbo, shrimp étouffée, fried shrimp, stuffed shrimp, stuffed crab,

    catfish, green salad and French fries

    Choice 2: Griled redfish topped with griled shrimp and a brown buter sauce; served with stuffed potato

    Choice 3: Stuffed Flounder: Fresh flounder stuffed with crabmeat

    dressing baked to perfection with lemon buter sauce; served with baked or stuffed potato

    Choice 4: Griled Chicken Pasta: Tender chunks of griled chicken

    served ni a spicy cream sauce with mushrooms over penne pasta

    DESSERTS

    Choice 1: Bread Pudding with Rum Sauce

    Choice 2: Drusila Cheesecake with Strawbery Sauce or Plain

    FEATURED COCKTAILS

    Frozen Strawberry Margarita

    Louisiana Lemonade - Four Roses bourbon, Bayou Satsuma rum,

    lemon sour, lemon-lime soda

    Jefferson's Old Fashioned - Jefferson's bourbon, sugar, bitters, orange garnish

    *Dine iN only. Does not include tax, beverages, or tip.

  • Primi Piatti

    GARLIC KNOTS

    whipped provolone

    PORTOBELLA DI FRITTI

    crispy portobello fries, fresh arugula, house-made oregano vinaigrette, shaved parmesan cheese

    PASTA SALAD MEDITERRANEA

    chilled penne, broccolini, sundried tomatoes, olive medley, shallot, salami picante, basil, parmesano reggiano, sicillian viniagrette

    Secondi Piatti

    SHRIMP PESTO PIZZA

    sautéed shrimp, hazelnut-basil pesto, ricotta, chilis, mozzarella, onion agrodolce, balsamic

    VODKA CHICKEN CUTLET

    breaded chicken cutlet, house vodka sauce, pesto, buffalo mozzarella, St. Bruno sesame hoagie

    DRUNKEN GOAT RIGATONI

    house vodka sauce, mezzi, house Italian sausage, basil, mozzarella, goat cheese

    Dolce

    HAZELNUT CANNOLI*

    house made shells, chocolate hazelnut whipped ricotta

    CLEMENTINE PANNA COTTA

    White chocolate, madagascan vanilla bean, clementine jam

    MARIO'S GELATO

    chocolate, tahitian vanilla, biscoff, pistachio* salted caramel, chai

    Wine Pairings

    not included in restaurant week pricing

    CHARDONNAY 16

    Frank Family, Napa Valley

    CABERNET SAUVIGNON 16

    Duckhorn, Napa Valley

  • STARTERS

    ALOO TIKKI CHAAT (VE or VG)

    Potato Patties, Yogurt, Chaat Chutneys,Onions, garnished with Beetroot & Cilantro

    KOONTHAL FRY

    Indian Spiced Tempura Calamari Served with Spicy Tomato Chutney

    LAMB SEEKH KABAB

    Tender and Juicy Seasoned Lamb Kabab Served with Green Chutney.

    CURRY CORNER

    SERVED WITH ZAFARANI RICE AND BUTTERY NAAN BREAD

    CHICKEN MALAI KOFTA

    Chicken Meatballs seasoned with Indian Spices in a Cashew Curry.

    MASALA FISH CURRY

    A tangy, zesty, and robust Tomato based Curry with Coconut Milk

    METHI MATAR MALAI PANEER (VE or VG)

    Creamy North Indian Curry with fresh fenugreek leaves, green peas and paneer.

    SWEET ENDING

    THANDAI TRES LECHES (VE)

    Vanilla Sponge Cake Soaked in Thandai Flavored Milk Served with Whipped Cream and Dried Rose Petals

    GULAB JAMUN TRIFLE (VE or VG)

    Parle G Cookies, Warmed Dough Balls soaked in a Cardamom and Saffron Syrup served with Vanilla Whipped Cream.

    $45 PER PERSON

  • Appetizer choices:

    Lump Crab Cake-

    Louisiana lump crab cake baked in butter and served with creollaise

    4 Bacon Wrapped Shrimp-

    Cream cheese, jalapeños and apple glaze

    Cup Seafood Chowder-

    Crab, shrimp, corn and potatoes in a cream base

    Entree choices:

    Crab Champagne-

    Broiled Mahi Mahi set on a bed of angel hair pasta and topped with jumbo lump crabmeat sautéed in a champagne butter sauce. Served with salad or coleslaw and garlic bread.

    Shrimp 7 Ways-

    Fried shrimp, shrimp stuffed bell pepper, mike special, shrimp cocktail, shrimp salad, fried stuffed shrimp, seafood gumbo

    Tuna Burnside-

    Spinach, candied pecans, red onions, tomato and bleu cheese crumbles tossed in our house-made pepperjelly vinaigrette served with blackened tuna.

    Dessert choices:

    White chocolate bread pudding- New Orleans French bread baked in white chocolate custard and topped with white chocolate sauce.

    Lemonade Pie- A mixture of house made lemonade and whipped cream frozen in a graham cracker crust.

  • $45 per diner 

    tax, gratuity and beverages not included 

    First Course 

    Bacon Wrapped Shrimp 

    (4) shrimp stuffed with cream cheese and jalapenos. Apple glaze for dipping. 

    Kickin' Tails 

    Jalapenos and Louisiana crawfish tails deep-fried and tossed in a sweet chili sauce 

    Seafood Gumbo 

    Small bowl of gumbo with blue crabmeat, shrimp and okra. 

    Second Course 

    Surf and Turf 

    6oz filet and 4 grilled shrimp on a skewer. Served with a stuffed potato and garlic bread. 

    Truffle Salmon 

    Pan-seared salmon topped with truffle-infused olive oil. Served with blue cheese mashed potatoes and garlic toast. 

    Crab Champagne 

    Pan-seared Mahi-Mahi set on angel hair pasta and topped with lump crabmeat sauteed in a champagne butter sauce. Served with salad or coleslaw and garlic bread. 

    Third Course 

    Lemonade Pie 

    A mixture of homemade lemonade and whipped cream, frozen in a graham cracker crust. 

    Bread Pudding 

    French bread, pecans and raisins baked and topped with a cinnamon rum sauce. 

    NOT FOR TO-GO 

    NO SHARING OR SUBSTITUTIONS 

  • Beverage: Choice of TwoHomemade Cocktails or House Brewed Beers

    Appetizer:

    Charred Brussel Sprouts & Fried Green Beans

    Charred Brussel Sprouts, Chimichurri, Hot Sauce, Homemade Remoulade

    Tempura Green Beans, Himalayan Salt, Rosemary, Lemon Herb Salt

    Entrée:(A Choice of)

    TWO Farm Fresh Fried Shrimp TacosRemoulade, Chimichurri Purple Slaw, Microgreens, Farm Made Corn Tortilla

    OR

    ONE of our Farm Made Pizzas with Scratch Red Sauce & Fresh Mozzarella:

    The Pepp

    Pepperoni

    Margherita

    Fresh Mozzarella, Basil

    Highway

    Fresh Mozzarella

    Boucherie

    Italian Sausage, Pepperoni, Bacon, Green Onion

    Figgy Piggy

    “PawPaw Blues” Fig Preserves, Butt & Belly Pork, Field Greens, Chimichurri

    Big Oink

    Smoked Pulled Pork, Red Onion, Chimichurri Slaw, Microgreens, Istrouma Q

    BeaucoupBlack

    Olives, Pepperoni, Italian Sausage, Red Onion, Brussel Sprouts, Hot Sauce, Roasted Carrot

    Pig Kahuna

    Jalapenos, Butt & Belly Pork, Bacon, Pineapple, Red Onions, Balsamic Reduction, Seasoned Pineapple Slice

    $35(Tax Inclusive)

  • RESTAURANT WEEK $55 

    WITH HALF GLASS WINE PAIRINGS (+$18)

    TO START (CHOOSE ONE) 

    Hot Green Tomatoes  

    crispy-fried, buttermilk ranch dip  

    The Brass  

    mixed greens, straberry, candied pecan, feta, pepperjelly vinaigrette 

    César  

    romaine, aged parmesan,  

    fried saltines 

    ENTREE (CHOOSE ONE) 

    Grilled Ribeye 

    lobster, bearnaise, grilled asparagus 

    Red Fish Louisianne  

    crawfish creme sauce, grilled asparagus 

    Roast Half Chicken 

    coq qu vin, pomme puree 

    D E S S E R T ( C H O O S E O N E )  

    Pain au Chocolate Sundae 

    King Cake Bread Pudding 

    BUBBLES & WINE PAIRINGS 

    Starter paired with  

    J. Bookwalter Riesling, Washington 

    Entree paired with (choose one) 

    Domaine Talmard Chardonnay, France 

    Bayede Cabernet Sauvignon, South Africa 

    Dessert paired with 

    Elysee Brut, France 


  • Pizza Byronz  $30

    First Course

    Boudin Bites

    Petite Caesar or Sensation Salad

    Second Course

    Personal Pizzas

    Crawfish Bread  - crawfish, seasoned cheesy cream sauce, mozzarella, red bell pepper, green onion

    Spinach & Artichoke Dip – creamy spinach and artichoke dip, fresh mozzarella, garlic parmesan, crushed red pepper

    Beef and Bleu – fork tender pot roast, blue cheese crumbles, blue cheese drizzle, onions, sauteed mushrooms 

    Third Course

    King Cake Bread Pudding

    Chocolate Hazelnut Cake

  • STARTERS

    Roasted Tomato, Basil & Mascarpone Arancini

    Roasted Tomato, Fresh Basil, Mascarpone Cheese, Risotto

    Duck Wontons

    Duck Bacon, Roasted Sweet Corn, Cream Cheese, Ponzu

    Crawfish Polenta Cake

    Creamy Fried Polenta, Crawfish Etouffee Sauce

    ENTRÉES

    Braised Beef Short Ribs

    Slow Simmered Beef Short Ribs, Red Wine, Herbs, Tomato, Smoked Gouda Grits

    Pairs with The Prisoner Red Blend $15/$75

    Crab Cake Carbonara

    Applewood Smoked Bacon, Egg, Italian Cheeses, Spaghetti, Panko Fried Crab Cake

    Pairs with Chalk Hill Chardonnay $8/$40

    Chicken Marsala

    Panéed Chicken, Marsala Wine, Mushrooms, Spaghetti, Roasted Broccoli

    Pairs with Belle Glos Las Alturas Pinot Noir $13/$60

    DESSERT

    Cinnamon Toast Cereal Milk Cake

    Cereal Milk-Soaked Sponge Cake, Cinnamon Sugar Whipped Cream, Cinnamon Toast Cereal Topping

    Flourless Chocolate Torte

    Dark Chocolate Torte, Raspberry Drizzle, Fresh Raspberries

    Pairs with Salted Caramel Espresso Martini $13

    $50 Per Person, No Substitutions

  • $45 per diner 

    First Course

    -Shrimp, Crab & Corn Bisque

    -Smoked & Fried Baby Back Ribs

    with Pomegranate Molasses BBQ

    -Sensation Salad 

    Second Course

    -Jerk Chicken

    over Red Beans & Sausage Cassoulet and Louisiana Rice

    -Triple Tail

    over Two Brooks Farms Parmesan Rice Grits, Braised Collards & Tasso Cream

    -Akaushi Bistro Tenderloin (American Yagu)

    over Yukon Gold Creamed Potatoes & Roasted Asparagus with Bordelaise Sauce  

    + Add Sautéed Lump Crab $14

    Third Course

    -King Cake Bread Pudding

    with Cream Cheese Icing & Praline Sauce

    -Chocolate Chip & Pistachio Cannoli Vanilla Bean

    -Creme Brûlée

    topped with Fresh Fruit

  • First Course (choose one)

    Cream of Mushroom Soup

    A cup of Chef Brian's signature creamy mushroom soup

    Sensation Salad

    Mixed greens, cherry tomatoes and cucumbers tossed in Sensation dressing

    Second Course (choose one)

    1.5 lb. Boneless Ribeye 

    21-day aged and hand cut - served with garlic mashed potatoes and smothered greens

    Glazed Pork Chop

    14 oz. pan-roasted bone-in pork chop with honey chipotle glaze served with corn maque choux and crispy Brussels sprouts

    Braised Short Rib

    Fork tender braised short rib served with sweet potato mash and smothered greens

    Dessert

    Rotating nightly options

    Price

    $60 per person, available during dinner service only.

  • Bistro Byronz $45

     

    Starters

    Petite Caesar

    Petite Blue Cheese Chips

    Mac & Fromage Croquettes

     

    Main Course

    Brie & Fig Chicken Paillard

    Flattened grilled chicken breast filled with brie, fig jam glaze, roasted potatoes, green beans

     

    Pasta Jumberlie

    Sausage, chicken, tasso, bell pepper, blush sauce, pasta

     

    Steak au Poivre

    Peppercorn crusted flat iron, creamy cognac sauce, roasted potatoes, asparagus

     

    Dessert

    King Cake Bread Pudding 

    Heavenly Chocolat

     

  • App: CHEESESTEAK EGGROLL

    Filet Mignon, Sweet & Spicy Chili Sauce, Honey Mustard

    CHOOSE ONE

    CAESAR SALAD

    Heart of Romaine, Shaved Parmesan, Toasted Croutons, Creamy Caesar Dressing

    ICEBERG LETTUCE WEDGE Gf

    Vine-Ripened Tomatoes, Blue Cheese Crumbles, Blue Cheese Dressing

    MARKET FRESH GREENS Gf
    Heirloom Cherry Tomatoes, Gruyère, Shallot-Dijon Vinaigrette

    SHRIMP & LOBSTER BISQUE

    Velvety Blend of Shrimp, Lobster, Sherry & Cream, Topped with Lobster & Shrimp

    Entrees

    CHOOSE ONE

    FILET MIGNON* Gf 8oz Garlic Mashed Potatoes, Bordelaise

    SIMPLY BROILED SALMON* Gf Seasoned Perfectly, Sautéed Spinach

    PRIME NEW YORK STRIP* Gf 12oz Garlic Mashed Potatoes, Bourbon Peppercorn Sauce

    HERB BRICK CHICKEN Gf
    Garlic Mashed Potatoes, Sliced Cherry Peppers, Balsamic Cippolini Onions

    ENHANCE YOUR STEAK

    GARLIC BUTTER SHRIMP Gf 13 OSCAR STYLE

    Jumbo Lump Crab, Asparagus & Béarnaise 18 BACON & BLUE CHEESE TOPPING Gf 13

    Desserts

    CHOOSE ONE

    NEW YORK-STYLE CHEESECAKE Graham Cracker Crust, Fresh Strawberries

    KEY LIME PIE

    Graham Cracker Crust, Raspberry Purée

    BANANAS FOSTER BREAD PUDDING Caramel Sauce & Vanilla Bean Ice Cream

    FEATURED BEVERAGES

    THE KNOCKOUT MARTINI 15

    SMOKED ROSEMARY & ORANGE OLD FASHIONED 15

  • Select One: 

    APPETIZER 

    WHITE BEAN DIP 

    Creole white bean dip, cowboy caviar, crispy pork skins 

    BUTTERNUT SQUASH SOUP 

    Creamy butternut squash soup, garlic croutons, bacon crumbles, honey goat cheese 

    CRAWFISH TART 

    Creamy crawfish filling, goat cheese mornay, quick pickled crawfish, herb salad 

    ENTREE 

    SHORT RIB RIGATONI 

    Mushroom sauce, shaved Parmesan, crushed red pepper flakes, herb gremolata 

    CHICKEN LOLLIPOPS 

    Two roasted chicken legs, white bean cassoulet, glazed carrots 

    BACON WRAPPED SHRIMP 

    Bacon wrapped shrimp, jalapeño cornbread stuffing, oyster bread pudding, oyster cream sauce, mixed greens 

    DESSERT 

    PECAN BUTTER PIE 

    Shortbread crust, pecan butter filling, praline sauce, 

    chocolate whipped cream 

    SNICKERDOODLE BLONDIE 

    Classic Blondie rolled in cinnamon sugar, white chocolate sauce, whipped cream 

    $45 PER PERSON

  • First Course Choices

    Boudin Egg Rolls

    Brisket Poutine (loaded gravy fries, seasoned with Down the Bayou Seasoning

    Second Course Choice

    Slider Trio: Served with truffle fries

    Brisket Slider: pickled red onion and sharp cheddar Garlic Parmesean Chicken Slider: served with tomato

    Burger Slider: Pickle, bacon, and cheese

    Philly Potato: loaded with steak and cheddar cheese

    Buffalo Chick: Chicken tossed in choice of sauce on a hot dog bun served with truffle fries

    Third Course

    The Brownie: Homemade brownie served with mint chocolate ice cream

  • FIrst Course

    Mardi-Gras Salad

    Melody salad mix, topped with fried okra, bacon, mandarins and

    Coconut Shrimp

    Lightly dusted shrimp in coconut flakes fried shrimp

    Butternut Soup Joumou

    Hearty and comforting puréed squash, root vegetables, turnips and greens in a rich broth

    Honey-pepper Chicken bites

    Diced chicken lightly fried tossed in Chef Angel's homemade sauce

    MAIN COURSE

    Signature Lamb Chops

    Savor perfectly grilled lamb chops atop creamy garlic mashed potatoes, paired with vibrant sautéed spinach. A flavorful, elevated dining experience in every bite!

    Surf n Turf

    Succulent Ribeye Steak with a rich demi-glazed topped with shrimp served with homemade Lyonnaise Potatoes.

    Tender Beef Oxtails

    Indulge in tender, caramelized oxtails simmered in a rich red wine Creole sauce with carrots and butter beans, served over fluffy Jasmine rice. Pure comfort in every bite!

    Jerk Salmon

    Perfectly grilled jerk Salmon, zesty lemon herbal sauce and fragrant jasmine-scented rice.

    DESSERT

    Bahamian Pecan Rum Cake

    White Chocolate Bread Pudding

    Mixed Drinks. A-la-Carte

    Cocktails/*Mocktails nonalcoholio *

    The Bullfish® $11.

    Bob Marley Irie $12

    Bahama Mama $11.

    Old Fashioned $11

    Crown Royal Peach $11.

    Pina Colada $10.

    Island Hennessy $13.

    French 75-$11

    Island Sunrise $8

    Tropical Sangria $7

    Mardi-gras Blue Hurricane $12 House Wine $7

    Open on both Mondays for restaurant week instead of being closed. Monday-Thursday. 11-9pm, Friday-11-10 pm and Sunday Brunch 12-4 pm Live Music.


  • Course 1

    Sensation Salad

    Iceberg and romaine tossed in a lemon and parmesan vinaigrette with marinated artichoke hearts, tomatoes, toasted almonds, parmesan, and a crouton

    Arlington Chicken Bites

    Chicken thigh pieces, lightly fried and tossed in a sweet and spicy sauce. Finished with peanuts, sesame, and cilantro.

    After the Boil Crawfish Soup

    All the goodness from the boil in a soup. Louisiana crawfish, sausage, corn, and potatoes.

    Course 2

    Shepherd’s Pie Ground lamb stewed with carrots and peas, baked with parmesan whipped potatoes.

    Redfish + Crawfish

    Blackened redfish topped with Louisiana crawfish cream. Served with sauteed green beans.

    Roasted Tomato & Feta Orzo

    Served with your choice of seared scallops, or grilled chicken, finished with lemon oil

    Course 3

    Apple & Pear Hand Pie

    Classic Elsie’s hand pie filled with apples, pears, and candied ginger

    Peanut Butter Cup Nachos

    Our fluffy pie crust strips topped with chocolate ice cream, peanut butter sauce, chocolate sauce, and peanut butter cups

    Or choose from any of our menu or specialty pies

    Make any pie à la mode - $2

    Cocktails

    Blood Orange Margarita - $14

    Tequila Reposado, Sugarfield orange liqueur, lime juice, blood orange juice, agave nectar

    Another Throw - $12

    Sugarfield white rum, spiced brown butter-washed aged rum, cinnamon brown sugar, heavy cream, coffee liqueur, lemon

  • FIRST COURSE

    Crab & Mozzarella Arancini

    Fried Panko-Breaded Crab + Motz

    Risotto with Marinara

    SECOND COURSE

    Baked Ziti Pasta

    Ziti Noodles, Marinara, Pepperoni, calabrese, ricotta, motz, parm

    THIRD COURSE

    Half Pepperoni OR Cheese

    Neapolitan Style Pizza

    Featured Cocktail

    Dizzie Lizzie

    mi campo tequila, blood orange puree, jalapeno, triple sec, soda water, dried blood orange

  • S T A R T E R

    AVOCADO EGGROLL

    Fresh Avocado, Sun dried tomatoes, Red Onions. Served with Honey Cilantro (Vegetarian)

    MINI CRAWFISH CORNBREAD

    House made cornbread topped with Crawfish Etouffee

    MAIN

    ANDOUILLE STUFFED PORK CHOP

    8 oz Bone in Pork Chop Stuffed with an Andouille Cornbread.

    IMPERIAL REDFISH

    Fresh Redfish served over seasoned Rice and our Daily Vegetable Topped with a Lemon Butter Sauce with Crabmeat

    MADEIRA TENDERLOIN

    28 day age Beef Tenderloin sliced over smashed potatoes and daily vegetable. Topped with a Madeira Mushroom Sauce.

    D E S S E R T

    MARDI GRAS BREAD PUDDING

    SINGLE LAYER CARROT CAKE WITH CREAM CHEESE ICYING

  • Starter(Choose 1)

    Gumbo Cup

    Chicken, smoked sausage, okra

    Bayou Broccoli

    Broccoli, crispy bacon, melted signature cheese mix, and our original Tiger Sauce.

    Artichoke and Spinach Dip

    Topped with Monterey Jack. Served with our unique fried bow tie pasta.

    Small Caesar Salad

    Entrée(Choose 1)

    Chicken Parmesan

    Breaded fresh chicken breast fried, angel hair pasta, alfredo, red sauce, mozzarella cheese and parmesan cheese.

    Blackened Catfish

    Served with Creole shrimp rice, one side.

    Smash Burger

    Two ground beef patties, caramelized onions, fried egg, cheese, and dijonnaise. Served with rosemary roasted potatoes.

    Sautèed Garlic Shrimp Pasta

    Seared Gulf shrimp, Rene mushrooms, garlic lemon butter sauce, over angel hair pasta, with crispy crouton toast

    Dessert(Choose 1)

    Mardi Gras Rum Cream Bread Pudding

    Original Cheesecake topped with Bananas Foster or Strawberry Topping

  • APPETIZER 

    TUNA SASHIMI TACOS 

    OR  TAIWANESE BEEF ROLLS 

    ENTREE 

    PAD THAI 

    SERVED W/ BEEF, SHRIMP, CHICKEN, OR VEGAN 

    OR 

    TERIYAKI CHICKEN OR SALMON 

    W/ FRIED RICE & ASPARAGUS 

    DESSERT 

    VIETNAMESE TEA MONKEY BREAD 

    OR 

    LEMON SORBET 

    $45 PER PERSON, $80 PER COUPLE 

    DINNER ONLY 

  • +$15 for half glass wine pairings

    Course One

    Stuffed Portobello MushroomCrawfish, Spinach, and Gorgonzola Stuffing

    Paired with: Henri Latouret Fils Rouge, Haute Côtes-de-Beaune, Burgundy, France

    Smoked Turkey & Hatch Chili Soup

    Smoked Turkey, Hatch Chili, Corn, Black Beans, Tortilla Chips

    Paired With:Père Anselme Rosé, Côtes-de-Provence, France

    Baby Spinach Salad

    Crumbled Goat Cheese, Cranberries, Candied Pecans, Apple-Pepper Jelly Vinaigrette, Fresh Apple

    Paired with:Maysara, “Arsheen”, Pinot Gris, McMinnville, Oregon

    Mains(CHOOSE 1)

    Braised Short Ribs

    Slow-Braised Short Ribs, Pimento Cheese Local Polenta, Porcini Bordelaise Sauce

    Paired With:Morgan Syrah, Santa Lucia Highlands, California

    Tempura Fried Grouper

    Beer-Battered Grouper, Red Curry, Thai Cabbage Slaw, Coconut Pineapple Rice, Fresh Mint & Basil

    Paired With:Fattoria San Felo, “Aslan”, Vermentino, Maremma, Tuscany, Italy

    Stuffed Pork Tenderloin

    Crawfish & Boudin Stuffed Tenderloin, cauliflower Purée

    Paired With:Folktale Whole ClusterReservePinot Noir,Santa Lucia Highlands, California

    Desserts(CHOOSE 1)

    Bin 77 Bread Pudding

    Blueberry Compote, White Chocolate, Limoncello Rum Glaze, Powdered Sugar, Fresh Blueberries

    Paired With:Château La Rame Late Harvest, Sainte-Croix-du-Mont, Bordeaux, France

    Pear Clafoutis

    Caramelized Pear, Chantilly Whip, Powdered Sugar

    Paired With:Royal Tokaji Late Harvest, Tokaj, Hunga

  • Starters

    Chicken Eggroll

    chicken philly cheesesteak egg roll, sriracha aioli, diced jalapeño, chicken gravy dripping sauce

    Crispy Pork Belly Sliders

    two pork belly sliders, glazed with hoisin bbq sauce, bahnmi slaw, on Hawaiian sweet rolls

    Entree

    Beef Short Rib Bucatini

    carbonara bucatini, made with pancetta, and a pepper smoked bacon. topped with an 8oz braised short rib and hollandaise

    Red Fish

    grilled redfish, Louisiana risotto, asparagus, lump crab sherry cream sauce

    Stroubes Filet

    6oz center cut filet, Yukon gold mashed potatoes, cognac cream sauce

    Dessert

    white chocolate bread pudding

    brownie a la mode

  • Appetizers

    Choose 1

    Boudin Arancini

    “Best Stop” boudin and parmesan risotto, fried crispy in panko breadcrumbs, tomato

    jam, pickled red onions and pickled okra.

    Butternut Squash & Shrimp Bisque

    Roasted butternut squash, cream, Gulf shrimp

    Beet & Burrata Salad

    Roasted beets, burrata cheese, candies pecans, balsamic vinaigrette

    Entrees

    Choose 1

    Braised Beef Short Ribs

    Brined, smoked, and braised beef short ribs, roasted corn grits, cipollini onions,

    heirloom carrots, and baby bella mushrooms.

    Seafood Bolognese

    Onions, leeks, and fennel with ground shrimp and crab in seafood cream with

    pappardelle.

    Tuna Puttanesca

    Seared Ahi Tuna with a sauce of San Marzano tomatoes, kalamata olives, capers,

    anchovy, garlic, and basil. Served with roasted cauliflower.

    Dessert

    Peanut Butter Pie

    Peanut butter mousse, raspberry jam, chocolate ganache, with raspberry sauce.

    $40

  • Appetizers

    Choose 1

    Boudin Arancini

    “Best Stop” boudin and parmesan risotto, fried crispy in panko breadcrumbs, tomato

    jam, pickled red onions and pickled okra.

    Butternut Squash & Shrimp Bisque

    Roasted butternut squash, cream, Gulf shrimp

    Beet & Burrata Salad

    Roasted beets, burrata cheese, candies pecans, balsamic vinaigrette

    Entrees

    Choose 1

    Braised Beef Short Ribs

    Brined, smoked, and braised beef short ribs, roasted corn grits, cipollini onions,

    heirloom carrots, and baby bella mushrooms.

    Seafood Bolognese

    Onions, leeks, and fennel with ground shrimp and crab in seafood cream with

    pappardelle.

    Tuna Puttanesca

    Seared Ahi Tuna with a sauce of San Marzano tomatoes, kalamata olives, capers,

    anchovy, garlic, and basil. Served with roasted cauliflower.

    Dessert

    Peanut Butter Pie

    Peanut butter mousse, raspberry jam, chocolate ganache, with raspberry sauce.

    $40

  • Appetizers

    Choose 1

    Boudin Arancini

    “Best Stop” boudin and parmesan risotto, fried crispy in panko breadcrumbs, tomato

    jam, pickled red onions and pickled okra.

    Butternut Squash & Shrimp Bisque

    Roasted butternut squash, cream, Gulf shrimp

    Beet & Burrata Salad

    Roasted beets, burrata cheese, candies pecans, balsamic vinaigrette

    Entrees

    Choose 1

    Braised Beef Short Ribs

    Brined, smoked, and braised beef short ribs, roasted corn grits, cipollini onions,

    heirloom carrots, and baby bella mushrooms.

    Seafood Bolognese

    Onions, leeks, and fennel with ground shrimp and crab in seafood cream with

    pappardelle.

    Tuna Puttanesca

    Seared Ahi Tuna with a sauce of San Marzano tomatoes, kalamata olives, capers,

    anchovy, garlic, and basil. Served with roasted cauliflower.

    Dessert

    Peanut Butter Pie

    Peanut butter mousse, raspberry jam, chocolate ganache, with raspberry sauce.

    $40

  • first course:

    Bruschetta Clásico

    tomatoes, basil, balsamic, garlic

    BRUSSELS SPROUTS

    Oven roasted brussel , orange blossom

    PASTAS

    SECOND COURSE

    FIRST COURSE

    OR

    LASAGNA BOLOGNESE

    with pork and beef Ragu, three-cheese

    blend , prosciutto ricotta topping, arugula

    CRAWFISH PASTA

    Spaghetti , crawfish, white wine, sauce ,

    parmigiano, parsley

    PIZZA ROSSE 8" PIZZA BIANCHE 8"

    MARGHERITA

    Mozzarella and Fresh Basil

    LIL’ PEPPA

    Mozzarella and Pepperoni

    DIAVOLA

    Mozzarella, Italian Sausage

    & Spicy Salami

    Shrimp, mushrooms, mozzarella, parsley

    GAMBERETTO

    SALSICCIA CON PATATE

    Mozzarella, Italian Sausage,

    Roasted Potatoes, rosemary

    RUSTICA

    BURRATA, Roast pork, ham, rosemary

    ,Pistachio , finished With HONEY

    DESSERT

    THREE COURSE

    TIRAMISU CANNOLI

    Vegetarian or vegan pizza options available , gluten free . No half pizzas • no substitutions • $5 up-charge for any menu split. While we take steps to minimize the risk of cross contamination, we cannot guarantee that any of our products are safe to consume for people with a tree nut allergy or celiac”.

    20% gratuity ADDED TO parties OF 5 OR MORE

    honey glaze pistachio & goat chease

    MEATBALLS

    Polpettine mortadella & prosciutto

    meatballs with confit garlic , sweet

    marinara sauce, truffle crust burrata , Pesto

    ROASTED BEET SALAD

    Avocado, Arugula, orange, blistered

    strawberries, candied almonds, honey

    goat cheese, and soy glaze