“u n e”
Lobster Mac ‘n’ Cheese
Classic Macaroni and Cheese with Lobster 16
Glass Mountain Chardonnay, 9
Cheesecake Mélange
Savory Baked Cheese Cake includes Alligator, Turtle and Andouille Sausage, Remoulade Sauce 12
Caymus Conundrum, 17
Crab “dans Trois”
Crab Three Ways - Cake, Imperial and Napoleon, Remoulade Sauce 17
Ferrari-Carano Fume Blanc, 11
Trio of Demitasse Soups
Chicken Sausage Gumbo, Seafood Gumbo, Crab and Corn Bisque 10
Chapoutier Cotes du Rhone “Bellarouche”, 10
Roasted Creole Tomato Bisque
Brioche Crouton 9
Cakebread Chardonnay, 26
Beef Carpaccio
Arugula Salad, Aged Kashkaval Cheese, White Balsamic and Truffle Vinaigrette 17
Ravenswood Zinfandel Lodi, 10
Salad Frisée
Frisée Lettuce, Soft Poached Eggs, Bacon Lardons, Olive Oil, Cane Vinegar 12.50
Saint M Riesling, 10
Heirloom Tomato, Mozzarella Salad
Aged Balsamic, Herb Oil, Crostini 13
Santa Margherita Pinot Grigio, 16
Duck Confit
Baby Mixed Green Salad, Rainbow Radish, Date Vinaigrette 15
Bearboat Pinot Noir, 14
“d e u x”
Seared Maine Scallop
Celeriac Puree, Asparagus Tips, Black Truffle Emulsion 34
Louis Jadot Pouilly Fuisse, 17
Pan Seared Gulf Shrimp
Stone Ground Yellow Grits, White Corn, Tomatillo Sauce 32
Santa Margherita Pinot Grigio, 16
Cajun Spiced Sesame Crusted Ahi Tuna
Buttermilk Mashed Potatoes, Tropical Fruit Salsa, Wasabi Cream 36
Saint M Riesling, 10
Blackened Redfish
Saffron Crab Risotto, Asparagus, Lobster Cream Sauce 28
Sonoma Cutrer Chardonnay, “Russian River Ranches”, 14
Roasted Ten Spiced Organic Chicken Breast
Stuffed Mirliton, Reduced Yogurt Pan Au Jus 26
Louis Jadot Moulin a Vent “Clos de Rochegres”, 19
Herb Crusted Rack of Colorado Lamb
Potato Fondant, Roasted Carrot, Parsnip, Fig Demi-Glace 39
Belle Glos Pinot Noir, 21
Smoked Beef Tenderloin Filet
Jumbo Lump Crab, Rosti Potato, Asparagus, Sauce Béarnaise 36
Antinori Villa Antinori, 15
Côte de Bœuf
Bone in Prime Rib, Butter Roasted Potatoes, Haricot Vert, Sweet Onion Tasso Marmalade 48
Oberon Cabernet Sauvignon, 15
Vegetable Tempura
Dried Fruit Cous Cous, Chili Mango Sauce 22
Caymus Conundrum, 17
“t r o i s”
Sweet Potato Praline Torte
Brown Butter Ice Cream 10
Fonseca 10 Yr Tawny Porto, 17
Chocolate Bread Pudding
Creole Crunch Ice Cream 8
Sandeman’s Porto Founder’s Reserve, 15
Sticky Toffee Pudding
Vanilla Bean Ice Cream 10.5
Harvey’s Bristol Cream, 8.5
Passion Crème Brule
Tropical Chutney, Pineapple Coconut Cake 10
Gunderloch Beerenauslese “Messidor”, 22
Beignets
Trio of Sauces 9.5
Mumm Napa Brut Prestige, 14
Bananas Foster
Prepared Table Side for Two Persons 20
Inniskillin Vidal Ice Wine, 28
Chef’s Selection of House Spun Ice Cream and Sorbets 9.5
Quinto do Noval Ruby & Tawny, 8
“c a f e”
French Press Coffee Service for Two, 12
Cappuccino, 6.5
Café Au Lait, 6.5
Espresso, 6.5