Beef Brochette

Grilled Beef Medallion with Cream Cheese and Jalapeno, Wrapped in Pepper Bacon with Cilantro Oil

Seafood Fondue

Shrimp, Crab, Halibut in a Cajun Fondue Sauce Served with Ciabatta Bread

French Onion Soup

Soup De Jour

Kale Caesar

Local Kale with House Caesar Dressing, Fried Anchovies, Cured Egg Yolk and Roasted Red Pepper

Strawberry Spinach Almond Salad

Sliced Strawberries, Spinach, Toasted Almonds, Lemon Balsamic Vinaigrette, and Goat Cheese

House Ground Steak Burger

Topped with Onions, Tomato, Romaine, Smoked Gouda, and Monterrey Jack Cheese

Turkey Club

Turkey Breast, Lettuce, Tomato, Bacon, Ciabatta, and Mayo

BLT

Bacon, Heirloom Tomato, Lettuce, and Mayo on a Hoagie

3-Way Grilled Cheese

Smoked Gouda, Parmesan, Monterey Jack, and Pesto on a Brioche Bun

8oz Cold Smoked Prime Filet

Topped with Savory Thyme Compound Butter, Accompanied by Bone Marrow Mashed Potatoes, and Grilled Asparagus

Pan Seared Salmon

With Roasted Beet Puree, Sweet Corn & Goat Cheese Frappe, with Granny Smith Apple and Bell Pepper Slaw Topped with Candied Lemon Peel

Black & Pink Peppercorn Crusted Ahi Tuna

With Sauteed Shiitake & Bok Choy, and Pickled Red Onion. Finished with Citrus Dressing

Spinach Artichoke Stuffed Chicken Breast

With Mushroom Risotto, Topped with Red Pepper Ribbons

"Steak & Eggs"

Sasparilla Braised Beef Short Ribs with Celeriac & Cauliflower Puree, Spicy Dill Carrots, Crispy Leek Nest, and Poached Egg

Chestnut Crusted Venison Chop

Served on Molasses Sweet Potatoes, Currant Gastrique, and Topped with Black Pepper Parsnip Slaw

Grilled Halibut

On Saffron Cabbage with Tomato Compote and Grilled Scallions

Winter Gnocchi

Potato Dumplings Crisped in Sage Brown Butter. Topped with Spiced Pecans, Sauteed Kale, Honey Gin Poached Cranberries, and Garlic Montasseo Cheese. Nestled upon Butternut Squash Coulis

Goat Cheese & Tomato Relish Raviolis

Finished in Brown Butter & Balsamic Reduction. Nestled upon Sauteed Spinach, and Topped with Micro Ratatouilli

Bone-in Aged Pork Chop

With Cherry Chipotle Gastrique, Roasted Arkansas Sweet Potatoes, and Bacon Creamed Haricot Verts

22oz Hand-cut Ribeye

Made with Creamy Dijon Horseradish Sauce, and Roasted Garlic Mashed Potatoes or House-cut Frites

Shrimp Cocktail

Five Poached U12 Shrimp Served with Lemon Wedges and Cocktail Sauce

Oysters

Fresh Alaskan King Crab

With Clarified Butter - MKP, Per Pound

Ocean Sampler

Six Oysters, Six Shrimp, and One King Crab Leg

So Lux

One Dozen Oysters, Twelve Shrimp, & Two King Crab Legs

Mac & Cheese

Frites

Creamed Spinach

Pickled Veggies

Sauteed Veggies

French Onion Soup

Soup De Jour

Caprese

Freshly Sliced House-made Mozzarella and Organic Arkansas Tomato, Garnished with Fresh Basil and Balsamic Reduction

Kale Caesar

Local Kale with House Caesar Dressing, Fried Anchovies, Cured Egg Yolk and Roasted Red Pepper

Roasted Beet

Arkansas Micro Greens, Roasted Beet Melange, Crispy Granny Smith Apple, House-made Chevre, Candied Walnuts and Lemon Balsamic Vinaigrette

Romaine Wedge

Made with Bacon Tenderloins, Heirloom Tomato, Gorgonzola, Red Onion, and Herbed Buttermilk Dressing and Croutons

Crab Salad

Fresh King Crab Meat Layered with Avacado and Tomato Topped with Bacon, Corn & Chive Compote and Drizzled with Lemon Tarragon Dressing

Oyster Spoon Bread

Baked Oyster Dressing with Bacon, Leeks, Saffron and Drizzled with Roasted Tomato Vinaigrette

Duck Pate & Terrine

Arkansas Ducklings Prepared Two Ways and Accompanied by Toasted Ciabatta and Pickled Veggies

Beef Brochette

Grilled Medallion with Cream Cheese and Jalapeno Wrapped in Pepper Bacon with Cilantro Oil

Charcuterie

Locally Cured Meats and House-made Accouterments

Grilled Oysters

With Spicey Tarragon Butter

Surf & Turf

Sous Vide Spicy Tarragon Beef Tenderloin with Fresh Pulled Crab Cakes on Marinated Asparagus Ribbon Salad Topped with Lemon Balm Cream Sauce

Seafood Fondue

Shrimp, Crab, Halibut in a Cajun Fondue Sauce Served with Ciabatta Bread

Cheese Board

Selection of Local & Imported Cheeses

Chocolate Sack

Tempered Chocolate Sack Layered with Berry Jam, Chocolate Cake, Vanilla Ice Cream, Graham Cracker Crumb, Whipped Cream, and White Chocolate

Tres Leches

Golden Yellow Cake Soaked in Condensed Milk Garnished with Vanilla Whipped Cream and Strawberries

Peaches & Cream

Arkansas Peach Compote, Pan de Genes, Vanilla Bean Ice Cream, Petit Burres, & Candied Fruit Peel

Tropical Napolean

Lemon Chiffon Cake Layered with Pineapple Gelato, Banana Gelato, and Blueberry Sauce

Omage to Bacon

Bacon Pinenut Brittle, Loblolly Double Dutch Chocolate Gelato, Chocolate Dipped Bacon Crumble, Salted Caramel, and Bacon Foam

Heuvos Rancheros

Crispy Fried Corn Tortilla with Coriander & Lime Braised Black Beans, Salsa Fresca, Chili Oil, Sunny Side Up Egg, Queso Fresca, Chopped Cilantro, and Avocado

French Toast

Vanilla Bean Custard Coated Challah Bread with Macerated Berries, Lemon Zested Mascarpone Whip, and Whiskey Infused Pure Maple Syrup

Eggs Benedict Gravlax

Toasted Everything Bagel Topped with Smoke Cured Salmon, Poached Egg, Creamy Hollandaise, Salmon Roe, and Chive

Blue Cornmeal Waffle

Crispy Blue Cornmeal Waffle Cooked with Fresh Blueberries then Topped with Lemon Mascarpone and Whiskey infused Maple Syrup

Duck Confit Hash

Fried Potatoes, Duck Confit, Grilled Corn, Roasted Jalapeno, Carmelized Onion with Sunny Side Up Egg, and Chipotle Hollandaise

The Works

Bone Marrow Soft Scrambled Eggs, Crispy Pork Belly, Fleur De Sel, Smoked Jalapeno Salsa, Hashbrown Nest, and Toasted Brioche

Breakfast Tacos

Grilled Flour Tortillas Stuffed with House-made Sausage, Crispy Fried Potatoes, Caramelized Onion, Cheddar Scrambled Eggs, and Jalapeno Crema

Leek & Roasted Tomato Frittata

Baked Egg Casserole with Spinach Puree and Micro Green Salad