Jumbo shrimp, toasted chili flakes, white wine, garlic, herb butter.

Chef’s daily soup with accoutrements.

Marinated artichokes, herbed breadcrumbs, parmesan cream, citrus and herb vinaigrette.

Carrot, scallion and cucumber salad, sesame puree, cilantro.

Crab and cheddar stuffed potato fritter, gribiche sauce, chives.

Toasted ciabatta, roasted meatballs, tomato aioli, charred pearl onions, chimichurri.

Fennel and leek fondue, toasted ciabatta, Fresno chilies, tarragon.

Andouille and boudin stuffing, harissa, chorizo oil.

Chopped iceberg, buttermilk ranch, bacon lardon, grape tomatoes, boiled eggs, Danish blue cheese, fines herbs.

Bibb lettuce, ginger and cilantro vinaigrette, shaved carrots and radish, scallions, sesame.

Romaine lettuce, shawarma spiced chicken, feta cheese vinaigrette, shaved shallots, cucumber, tomatoes.

Romaine lettuce, lemon and garlic vinaigrette, pecorino Romano, grape tomatoes, sliced shallot.

French bread, fontina cheese, arugula, and piquillo peppers.

House made olive salad, cured ham, mortadella, capicola, three cheeses.

Grilled shrimp, brioche, pepper jack cheese, caramelized onions and mushrooms.

Mushroom gravy, creme fraiche, roasted fingerling potatoes, herb salad.

Creole spice, Louisiana crawfish tails, caper beurre blanc, grilled lemon.

8 oz flat iron steak, chimichurri sauce, herb aioli.

Creamy risotto, celery root, Tuscan kale pesto, Parmigiano-Reggiano.

Choucroute, creole mustard au jus, charred scallions.

Sea salt, herb aioli.

Beemster Gouda, roasted garlic, chives.

Garlic and honey vinaigrette, toasted Marcona almonds.

Garlic cream sauce, Gruyere cheese, chives.

Herbed yogurt, shaved fennel, crispy shallot, thyme oil.