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| BEGININGS |
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Crispy Louisiana Oysters
tossed in a New Orleans BBQ Sauce |
8 |
House Smoked Wild King Salmon Deviled Eggs
and Arkansas White River Caviar |
10 |
Wild Gulf Shrimp sautéed in a Tasso Ham Cream Sauce
over Old Fashioned Buttermilk Cornbread** |
12 |
Carpaccio of Beef Tenderloin
with drizzle of White Truffle Oil, Capers, Aioli
and shaved Parmesan Reggiano Cheese |
18 |
Tennessee Goat Cheese and Caramelized Sweet Onion Tart
with a Cornmeal Crust and a drizzle of Pecan Pesto |
12 |
| Fresh Alabama Lump Crabmeat Crepes with a Lemon Butter Sauce |
14 |
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| MIDDLES |
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| Cold Summer Tomato Gazpacho with a Petite Grill Cheese |
8 |
| Classic Creole Turtle Soup |
9 |
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BLFGT Salad
Crispy Applewood Smoked Bacon, Baby Greens tossed
in a Remoulade Sauce layered with Fried Green Tomatoes |
12 |
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Baby Arugula and Watermelon
tossed in a Sweet Cane Vinaigrette, Spiced Pecans
shaved Sweet Onions and Blue Cheese Fritters |
10 |
Fresh Crab Ravigote Salad
fresh Lump Alabama Crabmeat tossed in a Ravigote Sauce
and layered with Fried Green Tomatoes |
14 |
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| ENTREES |
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Shrimp and Grits
Wild Gulf Shrimp and Andouille Sausage sautéed in a Creole Sauce
over a crispy Delta Grind Stone Ground Grit Cake |
25 |
Pepper Crusted Wild Pacific Salmon
with charred Sweet Corn Étouffée
and a spoonful of HomemadeTomato Jam |
26 |
Crispy Redfish from the Gulf
with an Almond Brown Butter Sauce |
27 |
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Alaskab Halibut, encrusted with Fresh Herbs
and a Lemon Butter Sauce |
28 |
Roasted Maine Sea Scallops
White Wine Sauce and a drizzle of Five Pepper Jelly |
26 |
Roasted Maple Leaf Duck Breast
Confit of Duck and Wild Mushroom Rague and Handmade Potato Dumplings |
27 |
Grilled Organic Niman Ranch Double Cut Pork Chop
with Andouille Potato Hash, BBB Southern Cooked Greens
and Homemade Green Tomato Chow Chow |
26 |
Certified Angus Beef Rib-eye Steak
with a Bourbon, TTasso Ham Au Poivre Sauce |
28 |
Filet of Beef Tenderloin
an Apple-Wood Smoked Bacon Potato Cake,
Maytag Blue Cheese Butter and a Port Wine Reduction |
34 |
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Our French Bread is baked daily by La Baguette Bakery
Ask your waiter for Dailey Food and Wine Parings
Please let us know of any food allergies or Vegetarian Requests
**Denotes the item does contain a pork product
a 20% Gratuity is added to all parties of six or more
We have a $20 corkage for each bottle of wine. |
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Disclaimer: All prices subject to change.
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