Debris, polenta, basted egg
Shaved prosciutto, jumbo lump crab, poached egg, hollandaise
Cast iron cooked pizza, fresh pomodoro, grana padano, prosciutto,
fried egg, arugula
Two pieces of thick cut French toast topped with fresh berries and
served with pure maple syrup
The quintessential Italian breakfast with 3 eggs whipped , cooked around premium
ingredients and covered in cheese gratinee
jumbo lump crabmeat, gulf shrimp, fontina, truffled arugula
bacon, sausage, “hash browns”, green onions, cheddar, sriracha ketchup
seared tenderloin tips, onions, tamed jalapeno, tomato, cheddar
chicken, mushroom, spinach, prosciutto, swiss cheese
Traditional southern favorite, with prime tenderloin, and creamy
Shaved prosciutto, English muffin, poached egg and hollandaise
Jumbo Louisiana gulf shrimp and creamy polenta with rich butter
Veal burger with pesto mayonnaise, smoked gouda and
7oz chargrilled rib eye, basted eggs, grilled asparagus, roasted
potatoes, truffle oil
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, blood, or have other immune disorders, you should eat these products fully cooked.
All fresh herbs used are organically grown on premises.
20% gratuity added to parties of five or larger.
Proprietor: M. Cristiano Raffignone & Kelly Barker General Manager: Cassie Babin Assistant Manager: Erica Bacon Executive Chef: Lindsay R. Mason Chef di Cuisine: Patrice T. Guidry