Eat

This is the page description.

—  dinner—

Modern dishes that capture the flavors of the season
 

 

Garden

—  Lucilla Salad—
mixed greens, cucumber, radish, tomato, herb vinaigrette
$6

—  Caesar—
hand-torn romaine, creamy caesar dressing, parm-rustic croutons, crispy capers
$8

—  Caprese Salad  —
heirloom tomato, burrata, balsamic, basil, smoked sea salt
$10

—  Warm Goat Cheese Salad  —
spring greens, arugula, heirloom tomato, green beans, artichoke, pecans, black garlic vinaigrette
$11

—  Roasted Tomato Bisque  —
truffle oil, chive, mini grilled cheese
$9

—  The Wedge  —
romaine, roasted tomato vinaigrette, blue cheese dressing, crispy bacon, green onions, pepitas
$11

—  Goat Cheese Shrimp Bruschetta  —
lemon sautéed shrimp, goat cheese tart, heirloom tomato bruschetta
$7

Starters

—  Pimiento Cheese Fritters  —
bourbon peach glaze
$8

—  Fried Oysters —
crystal-caper aioli, datil pepper cocktail sauce, champagne mignonette
$12

—  Bradley's Country Sausage  —
figs, pecans, duck fat coca cola jus
$11

—  Crab Cakes  —
roasted corn succotash, pickled green tomato, crystal-caper aioli
$11

—  Smoked Duck Breast  —
ginger apple compote, black garlic greens, scallion oil, candied almonds
$10

—  Black Dragon Shrimp  —
soy chili marinated & char-gilled gulf shrimp, black garlic rice noodle salad, cucumber, carrot
$12

 

 

Mains

—  Portobello "Steak Frites" —
grilled sliced portobello, black garlic-dressed greens, hand-cut fries, red wine redux
$16

—  Roasted Vegetable Quinoa “Paella” —
parsnips, peppers, shiitake, grape tomatoes, zucchini, squash, scallions, saffron
$19

—  Cast Iron Seared Filet Mignon —
asparagus, whipped potatoes, port wine demi glaze
$29

—  Snapper St. Charles —
whipped potatoes, crab meat, pecans, lemon butter, sweet potato ribbons
$26

—  Herb Crusted Salmon—
crispy fingerling potatoes, garlic spinach, smoky tomato broth, lemon butter
$21

—  Green Hill Chicken  —
sautéed chicken, Sweet Grass Dairy Green Hill cheese, green beans, whipped potatoes, creole mustard cream
$21

—  Root Vegetable Pot Pie  —
carrots, parsnips, sweet potatoes, roasted shallot velouté, puff pastry, little lucilla salad
$15

—  Andouille Stuffed Chicken —
sautéed chicken breast, bacon braised collard greens, whipped potatoes, creole hollandaise
$19

 

Executive Chef Joseph Richardson

* all menus are samples and are subject to change according to seasonality and availability *

 


—  Dessert  —

Handmade, exclusively in-house

—  Salted Butterscotch Pots de Creme  —
pecan shortbread, whipped cream
$7

—  Cupcake in a Jar—
red velvet with bourbon pecan buttercream
$7

—  Key Lime Creme Brûlée  —
shortbread, berries, chantilly cream
$7

—  White Chocolate Pumpkin Bread Pudding—
warm caramel sauce, pumpkin spice whipped cream
$7

—  Warm Gingerbread—
buttermilk creme anglais, lemon mousse
$7

—  Brown Sugar Pound Cake  —
bourbon buttermilk glaze, whipped cream
$7

—  Nutella Stuffed Brownie  —
salted caramel sauce, black pepper ginger whipped cream
$7

—  Sticky Toffee Pudding  —
buttermilk creme anglais
$9

—  Hummingbird Cake  —
$12