Our new lenten dinner menu is here. Spring is practically upon us and with it comes our spring salad with fresh strawberries, baby lettuces still in season, sprouts, chevre and a citrus vinaigrette. Crawfish is now represented on our menu with our new mini savory pies (also available with a spinach, ricotta, pinenut and raisin filling). Fish fanatics will love our two new entrees: Redfish Amandine, pan sauteed filets topped with the classic brown butter sauce and toasted almonds, and Whole Fried Trout, a monster, tail-on trout cornmeal-crusted and shallow fried in olive oil, served with a lemon butter sauce, onions, peppers and crispy fried potato chips. And don’t forget dessert. We now offer Rosemary Shortbread, topped with sea salt, fresh local strawberries and Chantilly cream, and our Pralines and Cream Profiteroles: puff pastry stuffed with three different flavors of ice cream and drizzled with our praline sauce. View the full menu here. Come dine in and indulge!

Redfish Amandine

Whole Fried Trout

lenten charcuterie