Greens & in betweens

Available Monday – Friday
eleven – three

Crabbymelt $14.5
Jumbo lump crabmeat, melted cheese and spicy remoulade
on pressed toast

Burger $11
8 oz. veal burger with pesto mayonnaise, smoked Gouda,
and marinated tomatoes

The Blues $17
crisp romaine and baby field greens with crimini mushrooms,
grape tomatoes, and potato nest with house made
gorgonzola dressing and seared tenderloin

Reuben $12
house made corned beef, sauerkraut, big eye Swiss and
nine-ninety-nine on Jewish rye

Between the Banks $11
Bronzed Louisiana drum with crisp greens, marinated
tomato and basil aioli, on a fresh baked bun.


There may be a risk associated with consuming raw shellfish,
as is the case with other raw protein products.
If you suffer from chronic illness of the liver, stomach or blood,
or have other immune disorders, you should eat these products fully cooked.


Proprietor: M. Cristiano Raffignone
Executive Chef: Lindsay R. Mason
Sous Chef: Erin Michot


All fresh herbs used are organically grown on premises.
20% Gratuity on tables of five or larger.