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Menus


Download the full menus:
Lunch Menu | Dinner Menu | Wine Menu
DINNER :: Starters | Entrees | Desserts

Apple Smoked Neuske Bacon

Choice of 1, 2 or 3 slices accompanied with crispy shallots and black pepper maple glaze

Jumbo Lump Crab Cake

Dijon Old Bay aioli, citrus vinaigrette, micro greens

Crispy Fried Calamari

sweet chili sauce, peanuts, chives and pickled ginger

Soup of the Day

daily chef’s creation

Seafood Chowder

our southwest rendition

Caesar Salad

brioche croutons, Parmesan Reggiano cheese

Heirloom Tomato Salad

fresh mozzerella, aged balsamic, extra virgin olive oil, field greens

The “Wedge”

baby iceberg, crumbled blue cheese dressing, apple smoked bacon, tomatoes, carrots

Shrimp Cocktail

Remoulade and cocktail sauce with baby greens

Grand Seafood Chilled Platter

Shrimp, King Crab legs, smoked salmon, jumbo lump crab and oysters

Sliced Meats and Cheese Plate

Salami, Soppressata Coppa meats and baby swiss, smoked gouda and mixed olives

Lobster Panzanella

Avocado, heirloom tomatoes, baby greens, croutons with lemon vinaigrette

Field Greens Salad

East Texas field greens, grape red tomatoes with lemon citrus vinaigrette

Spinach Salad

Texas goat cheese, spicy pecans, poached eggs and honey mustard dressing

“A good meal must be as harmonious as a symphony and as well-constructed as a Norman cathedral.”
— Fernand Point (1897-1955) 'Ma gastronomie'

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