Menu

Brunch

BRUNCH PLATES…

EGGS BENEDICT
Poached eggs and your choice of Andouille sausage or spinach over house-made buttermilk biscuits, topped with Cajun hollandaise sauce. Served with brunch potatoes.

BISCUITS AND GRAVY
House-made buttermilk biscuits topped with creamy sausage gravy. Served with two fried eggs.

LIBERTINE OMELET
Three-egg omelet with roasted mushrooms, caramelized onions, and goat cheese. Served with brunch potatoes and toast.

STEAK AND EGGS
Creekstone Farms grass-fed, five-ounce sirloin steak with two fried eggs. Served with brunch potatoes and toast.

THE ALL AMERICAN
Two scrambled eggs, bacon, brunch potatoes and French toast.

CREOLE SHRIMP, GRITS AND EGGS
Creole shrimp, cheddar-cheese grits, Andouille sausage and two fried eggs.

FRENCH TOAST

Brioche French toast topped with banana whipped cream and powered sugar. Served with bacon and maple syrup.

THYME AND GARLIC WEDGES
Fresh cut spuds, thyme, garlic crisps, sea salt and a black garlic aioli.

SPICY CILANTRO WINGS
Crispy, spiced roasted wings with house-made cilantro buffalo sauce and chive cream.

CRISPY CALAMARI
Flash fried calamari served on a bed of arugula with a side of remoulade.

CLASSIC MUSSELS
Prince Edward Island mussels pan-sautéed with white wine, lemon, garlic and a hint of cream. Served with a sourdough baguette.

LUNCH PLATES…

FARMHOUSE CHEESE AND ONION GRILLE
Savory roasted spring onions, gruyere, fontina and Parmesan cheeses on sourdough with absinthe tomato bisque.

BLT AND E
Maple Cajun bacon, sliced tomato, mixed greens and a fried egg on grilled sourdough. Served with a side of peppadew aioli and bistro fries.

BISTRO BURGER
Cheddar cheese, maple Cajun bacon, house-made pickles, tomato, onion and mixed greens on a sesame brioche bun with bistro fries.

SHRIMP PO’ BOY
Flash-fried shrimp topped with tomato, romaine, and remoulade on a rustic New Orleans roll with bistro fries.

SALAD MAISON
House blend of baby greens, local goat cheese, dried cranberries, apples and pepitas with a mint of balsamic vinaigrette.

SPINACH SALAD LYONNAIS
Baby spinach, crisp bacon and teardrop tomato with a roasted shallot vinaigrette and a sunny-side-up egg.

BRUNCH COCKTAILS…
COFFEE AND TEA…