Thursday, October 30, 2025

Phyllo Goat Cheese Crisp with Bourbon Pecan Sauce 13

Fresh Bartlet pears and crispy phyllo goat cheese topped with bourbon pecan sauce

Roasted Beet and Satsuma Tartare 13

Roasted beets diced with satsuma segment topped with arugula, crème fraiche, and toasted pistachios

Crispy Flounder Filets with Creole Remoulade 15

Cornmeal dusted boneless flounder filets

Arugula Apple Salad 12

Crisp ambrosia apple, arugula tossed in ginger vinaigrette, creamy gorgonzola, and toasted walnuts

Wedge Salad with Creamy Blue Cheese Dressing 12

Iceberg lettuce with tomato, bacon, cucumber, and pickled red onions topped with creamy blue cheese dressing

Blushing Tomato Shrimp Bisque

Gulf shrimp, roasted tomatoes, fresh herbs in a smooth creamy bisque

Cup 6 Bowl 12

Our fish featured tonight is sourced from the Fairhope Fish House

Pan Roasted Red Grouper with Jumbo Lump Blue Crab and Basil Lemon Vinaigrette 40

Roasted Tomato Risotto & Asparagus

Seared Duck Breast with Satsuma Gastrique 39

Sweet Potato Wild Rice Pilaf & Roasted Brussel Sprouts

*Filet au Poivre with Cognac Cream Sauce 42

Creamy Whipped Potatoes & Green Beans

French Apple Cake 12

Vanilla Crème Anglaise

Parisian Style Hot Chocolate 10

Chantilly Cream

3.5% will be added when using credit card

*Consuming raw or undercooked meats, poultry, seafood, shellfish, and eggs may increase your rick of foodborne illness especially if you have certain medical condition.