Features

Lunch: Soft Shell Crab Po’Boy; Deep fried soft shell crab, Cajun aioli, sliced heirloom tomato and shredded Romaine lettuce on a toasted hoagie bun. Served with Creole seasoned fries.

Pasta: Fresh egg linguine with pan seared jumbo scallops, chopped clams, shallots, tri colored bell peppers and braising greens in a cold smoked Creole tomato sauce.

Catch of the Day: Pan seared California halibut over a porcini mushroom, asparagus and Asiago risotto drizzled with white truffle oil.