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Our Menu

You will find descriptions of several of our signature dinner dishes below. If you have a high-speed connection, click on a picture below for a larger view.
You can view full menus in two ways.
First, click on the links above in the menu bar & use the" back" arrow in your browser to come back to this page. Second, click on the links under "Full Menu Listings" below & to the left.
These menu pages are in PDF format & require adobe acrobat reader.
Please keep in mind menu items & pricing can and do change.

Full Menu Listings:

     Lunch Menu
      Dinner Menu
      Desert Menu
      Sunday Brunch

Seafood Gumbo
spicy taso ham, fresh scallops, crab meat and prawns cooked to order with this classic dish, served with bleaux marbled jalapeno cheddar cornbread.

Duck Breast Jambalaya
smoked duck sausage, confit duck leg and sliced whole duck breast with spicy taso ham all come together with a twist on this traditional creole classic.

	Muffuletta mortedella, cappacolla, smoked ham, provolone, olive wop mix on a sesame bun
	Arugula Salad huckleberry vinaigrette, hazel nut crusted goat cheese & carmelized red onions.
	Butter Leaf Salad roasted candy cane beets, candied macadamia nuts, focaccia croutons with cambozola cheese dressing
Photos Coming Soon	Cornbread Crusted Catfish sauteed bloomsdale spinach with black eye peas, pork jowl and caramelized onions drizzled with a huckleberry sauce.

Our Wine Selection
Mr. Schuster, former wine buyer & purveyor of fine wines, has selected a broad offering of well and lesser known distinctive wines and can make suggestions for the best pairing with a particular dish.

Photos Coming Soon

Peach Melba Parfait
two layers of cake soaked in peach syrup around a vanilla custard , topped with a brulee'd peach and port gelee cubes

Photos Coming Soon

House Made Root Beer Floats
layered house made sassafras elixir, a scoop of vanilla ice cream and warmed chocolate chip and pecan cookies

Photos Coming Soon

Lemon and Huckleberry Bread Pudding
start with the most perfect bread pudding then Richard adds huckleberries and chopped candied lemon peels all topped with cream of chantilly