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in a Tarragon – Chive Ravigote with Grain Mustard

Columbia River King Salmon Grilled Creole – Style over a Creamed Corn ‘Humita’

Sea Scallops, Fresh Local Line-caught Halibut, Mussels, Clams and Gulf Prawns in a Saffron Bouillabaisse

poached eggs, berkshire ham, cave aged gruyere, macrina bread

flank steak in a jalisco marinade, caramelized onions, french onion au jus and mama lil’s-arugula-parsley accompaniment

applewood bacon, arugula, fresh herbs mayo

served on a hot iron steel plate and cherry lumber board chimichurri, bordelaise, choice of potato puree or pommes frites

Tasso Sauce over creamy corn grits, tomato confit

the real deal – deep creole flavors, unapologetically spicy wild gulf prawns, chicken, housemade andouille, tasso   

shelllfish stock, charred tomato sofrito, pastis, piquillo rouille

in a Tarragon-Chive Ravigote with Grain Mustard

fried leeks, tarragon, red basil parsley pistou

Snap Peas, Pea Shoots, and Belgian Endive with Ricotta dressed with Creme Fraiche Grain Mustard Dressing

with Celery-Persian Cucumber and White Truffle Emulsion with Jumbo Gulf Prawns

with Avocado Creme Fraiche and Fine Herbes Dressing