BRUNCH MENU

Southern Classics

Two cajun catfish filets over creamy cheddar grits, finished with rich Creole gravy.

Shrimp & Grits 24

Cajun stock, pork belly, and roasted tomatoes served with cheddar grits.

Biscuits N’ Gravy with Chicken Sausage 12

Flaky cheddar biscuits topped with creole gravy and chicken sausage.

Crispy Chicken & Waffle 20

Fried chicken wings on a sugar Belgian waffle with sriracha maple syrup.

Blueberry Lemon Ricotta Cakes 12

Light ricotta pancakes with fresh berries, lemon curd, whipped butter, and maple syrup.

Fruit Cup 4

Cheddar Grits 4

Bacon 5

Chicken Sausage 5

Egg 2

Potatoes 4

Lobster Salad Roll 24

L-butter, mayo, celery, and lettuce on a top-split brioche bun, served with fried potatoes.

Brunch Po’ Boy 20

Bacon, eggs, lettuce, fried green tomatoes, and remoulade on a fresh baguette roll, served with fried potatoes.

Zesty Brisket Sausage Skillet 21

Potatoes, eggs, cheese, peppers and onion blend with a garlic-cilantro aioli drizzle.

Or Substitute steak tenderloin 24

Cajun Chicken Caesar Salad 15

Shaved Parmesan , creamy Caesar dressing, and cornbread croutons.

Or Substitute shrimp 21