Bistro “White Castle” Slider
Foie and prime tender on a sweet garlic bun with demi and béarnaise. Sinful. 19.00

 Bourbon & Maple Grilled Jumbo Shrimp
With Maple Syrup and Bourbon Barbeque on Pomegranate Citrus Grits, garnished with chimichurri. 20.00

“One Helluva Soup” Bistro Blue Tomato
Seasoned Parrish plum tomatoes with sweet cream and Maytag blue cheese. Often imitated, but then… 11.00

Caesar Salad
A variation on the classic preparation, like at Arnaud’s in N’Awlins. With romaine and baby red romaine. 14.00

 Or Caesar after Cleopatra … Blue                                        
With Maytag blue cheese. 16.00 

A Warmed Bella Roma Tomato Salad                                   
Perfect vine ripe plum tomatoes, warmed in a skillet and tossed with an herbed balsamic vinaigrette. Garnished with baby greens, herb toast and Parmesan crisp. 16.00

Warm Maple Leaf Duckling Salad with Arugula & Watercress
Warmed with a cognac, citrus-bacon vinaigrette. With apples, red onions and candied walnuts. 18.00

The Real Grouper Sandwich
With Key lime butter and Aioli with a side of chef mashed. 16.00

Shrimp “Po Boy"
Jumbo Shrimp with garlic butter, béarnaise on an aioli’d roll with chef mashed and demi-glace. 14.00

Love Me Tender, Love Me Blue…  
World’s best “American” tenderloin, with demi-glace and Maytag blue cheese on comfort mashed. 19.00

Nova Scotia Smoked Salmon
From Willie Krauch’s smokehouse in Tangier, Nova Scotia. On parade with capers, domestic caviars, and Key Lime crème fraîche. 19.00

Lobsterscargots
Lush chunks of Florida spiny lobster (instead of the chewy little slugs). Slow baked in a crock with herbed spinach and seasoned garlic butter. 20 .00

Death by Foie Gras
Seared Hudson Valley foie gras on a savory brioche bread pudding. Garnished with a vanilla bean and sauternes reduction, nutmeg anglaise and an aged balsamic reduction. Decadent. 34.00

Note: Menu items and prices subject to change