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POTAGE DU JOUR

Please ask about todays’ offering

$9

"TOGARASHI TUNA"

Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame with soy sauce

$22

THE GRILLED CAESAR SALAD FOR TWO

A grilled & chilled split heart of Romaine with fresh mozzarella, plum tomatoes, extra virgin olive oil and a balsamic-mission fig reduction

$14

"SOUTHSIDE ROLLED SALAD"

A mélange of winter greens rolled in grilled zucchini with Kalamata olives, tomatoes, brandy poached walnuts, and feta cheese with an oregano-balsamic vinaigrette

$13

"ESCARGOT AUX CHAMPIGNONS"

Large Helix snails sauteed with cremini mushrooms broiled with garlic, shallots, white wine, butter and herbs. Served with a toasted baguette and lemon

$15

"CANARD PYRENEES"

A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique

$36

"NOISETTE D'AGNEAU"

A marinated and grilled bone-less rack of lamb loin, on a nest of sauteed spinach and baby bella mushrooms, with an applejack brandy glace di viande

$45

"A SPROG OF THYME FILLET MIGNON"

A seared and pan roasted center cut filet of beef tenderloin finished with green and black peppercorns in a brandy infused veal stock with a splash of sweet cream

$52

"VITELLO IMPONATO"

Tender grain fed veal, pressed in herbed breadcrumbs, sauteed in olive oil, and finished with fresh arugula & lemon

$30

"POLLO SALTIMBOCCA"

A sauteed breast of free-range chicken rubbed with sage, topped with Italian prosciutto, and finished with a Chianti wine glace di viande

$30

"GRILLED PORTERHOUSE OF DUROC PORK"

A fire grilled, bone-in Duroc porterhouse, on sage seared green apples, finished with a sauteed shallot & port wine demi-glace

$32

"BBQ MISSISSIPPI SHRIMP & SWEET POTATOES"

Six jumbo skewered shrimp brushed with a spicy blueberry-balsamic BBQ sauce on a pan roasted sweet potato mash

$36

"CORSICAN BRANZINO"

Twin filets of Mediterranean Seabass, broiled with a basil and arugula pesto, finished with a splash of cream

$36

"SCALLOPS & SHRIMP TAULERE"

Olive oil seared colossal scallops and jumbo shrimp on creamy parmesan risotto. Finished with a chardonnay wine and locally harvested herb beurre-blanc

$42

"MEROU AU VELOUTE D'EPINARDS

A pan seared filet of gulf grouper, finished with a fresh fennel and spinach velouté with a splash of Sambuca and cream

$38

“SAUMON FACON VIERGE”

A pan seared filet of wild salmon finished with tomato concasse, lemon, garlic, parsley, and extra virgin olive oil with a splash of white wine

$32

All entrees served with your choice of risotto or today's potato and fresh veggies