Menus

Soup, salads & appetizers
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POTAGE DU JOUR
Please ask about todays’ offering
$9
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"TOGARASHI TUNA"
Ahi Tuna dusted with Japanese Togarashi pepper, pan seared in sesame oil, on Wakame with soy sauce
$22
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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
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"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
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"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
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Entrees of the earth and sky
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"CANARD PYRENEES"
A slow roasted, crispy, semi boneless Canadian Mallard finished with a wild field berry and burgundy wine gastrique
$36
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"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
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"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
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"VITELLO IMPONATO"
Tender grain fed veal, pressed in herbed breadcrumbs, sauteed in olive oil, and finished with fresh arugula & lemon
$30
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"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
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"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
Entrees from the sea
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"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
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"CORSICAN BRANZINO"
Twin filets of Mediterranean Seabass, broiled with a basil and arugula pesto, finished with a splash of cream
$36
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"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
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"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
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“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
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All entrees served with your choice of risotto or today's potato and fresh veggies