Roasted Beet Salad

Gorgonzola cheese, orange supreme, crème fraiche, and happy olive raspberry vinegar.

Seafood Bubble Over Dip

Smoked shrimp, crawfish, and rustic bread.

Apple Fennel Salad

Granny smith apples, shaved fennel, gorgonzola, local pecans, and citrus vinaigrette.

Inn Salad

Field greens, maple vinaigrette, grape tomatoes, goat cheese, and craisins.

Crab Cake

Field greens, tomato caper aioli, and sweet potato hay.

Escargot

Garlic herb butter, mushroom duxelle, and pastry fleurons.

Crab Cake Salad

Mixed greens, tomato caper aioli, grape tomatoes, and sweet potato hay.

Chef John’s Winter Salad

Grilled chicken, craisins, apples, marinated kale, goat cheese, sweet potato, and pumpkin seeds.

Roasted Salmon Salad

Cranberry relish, warm spinach, local candied pecans, watermelon radish, and cranberry-pear balsamic.

Vegan Mushroom Ravioli

Savory tomato jam and shaved brussels sprout.

Seared Crab Cake and Fried Green Tomato

Local corn and field pea succotash and tabasco aioli.

Grilled Pork Chop

Cauliflower mash, crispy brussels sprout, bill e’s bacon lardon, and house demi-glace.

Fresh Gulf Fish Sandwich

Brioche bun, mixed greens, garlic aioli, tomato jam, and french fried potatoes.