Specials
Hop on over Easter weekend to enjoy our special Brunch, Lunch, Dinner, & Drinks menu!
Available Friday through Monday: April 3rd-5th
Brunch
CATHEAD BISCUIT
Country ham, soft-scrambled eggs, and house pimento cheese on a warm, housemade cathead biscuit. Served with gouda grits. 15
Appetizer
SMOKED SALMON TOAST
Toasted French bread topped with smoked salmon, deviled egg spread, and bacon. 10
Lunch
HOUSE-CURED PASTRAMI SANDWICH
House-cured pastrami with Swiss cheese, Creole mustard, and pickles on marble rye. Served with French fries. 17
Soup
LOBSTER BISQUE
Velvety lobster bisque finished with dry sherry, fresh cream, and tender lobster morsels. Cup 5 • Bowl 8
Entrées
SURF N TURF
10oz hand-cut ribeye topped with a housemade crab cake, served with loaded sweet potatoes and sugar snap peas. 36
SHRIMP & CRAWFISH PASTA FRA DIAVOLO
Shrimp and crawfish simmered in a bold, garlicky tomato sauce with white wine and mildly-spiced herbs, tossed with pasta and served with toast points. 24
Dessert
CARROT CUPCAKES
Moist, spiced carrot cake cupcakes with freshly grated carrots, warm cinnamon, and a hint of nutmeg, topped with rich housemade cream cheese frosting. 7
Drink
STRAWBERRY YUZU MARTINI
Yuzu liqueur, Tito's vodka, housemade simple, fresh lemon juice, housemade strawberry purée, and a splash of lemon sour. 14
