OYSTER BAR
- FRESH OYSTER SELECTION
- TUNA CRUDO
- Olive Tapenade, Rosemary, Breadcrumbs
- STEAMED LOUISIANA SHRIMP
- Shell-On, Cocktail Sauce
- SHRIMP RAPHAEL
- Cucumber, Tomato, Champagne Vinaigrette
- SEAFOOD TOWER
- Steamed Mussels, Ceviche, Half-Dozen Oysters, Louisiana Shrimp
- LOBSTER SALAD
- Meyer Lemon, Basil
APPETIZERS
- DONALD’S SEAFOOD GUMBO
- Crab, Shrimp, Oyster, Okra, Louisiana Rice
- WEDGE SALAD
- Cochon Bacon, Cherry Tomatoes, Point Reyes Blue Cheese
- OLIVE & HERB BREAD
- House-Made, Served Warm
- BAKED FETA
- Honey, Lemon, Thyme, Espelette
- BEEF TARTARE
- Pommes Frites, Sea Salt
- SHRIMP AND GRITS
- Anson Mills Grits, Tasso, Poblano, Cream
- CRAB SALAD
- Local Citrus, Herbs
ENTRÉES
- DUCK CONFIT
- with White Bean Pistou
- CAJUN SPICED BLACK DRUM
- Gulf Shrimp, Eggplant Rice, Lemon Butter
- PAN-ROASTED ŌRA KING SALMON
- Beluga Lentils, Fresh Herbs
- SEARED GULF SHRIMP
- Grit Tots, Chimayo, Lemon, Rosemary
- MUSHROOM RISOTTO
- Local Mushrooms, Broccoli, Arborio
STEAK à LA CARTE
- SKIRT STEAK
- Phoenix Wagyu Beef, Australia
- BONE-IN RIB-EYE
- Brasstown Beef, North Carolina
- NEW YORK STRIP
- Châtel Farms Wagyu, Georgia
- FILET MIGNON
- 1855 Black Angus, Nebraska
- RIB-EYE
- 1855 Black Angus, Nebraska
- A-5 STRIP-LOIN
- Kuroge Wagyu, Japan
SIDES
- FARM GREENS
- LOCAL SEASONAL VEGETABLES
- SPINACH WITH GARLIC
- POMMES PURÉE
- POMMES FRITES
- MAGGIE’S MUSHROOMS
- with Foie Gras Butter
- TWICE-BAKED POTATO
- GRILLED ASPARAGUS