Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Our signature appetizer-savory new orleans pastries served with remoulade.
Broccolini and white beans sauteed with roasted garlic, white wine and grated romano cheese.
Crunchy toasts with seasonal topping, changes.
Local artisan cheese with fruit and crackers selection changes.
Local artisan cheeses with fruit and crackers selection changes.
Local sausages, pates and smoked meats, french bread toasts & accoutrements.
Local sausages, pates and smoked meats, french bread toasts & accoutrements.
With a sweet soy glaze over house-made kimchi.
Crabmeat puttanesca stuffed with a roasted tomato risotto.
Changes daily.
Southern style spicy roux based soup with andouille sausage and rice.
Crisp romaine, garlic croutons, parmesan cheese, lemony house-made dressing. Try with apples and vermont cheddar add $2.00. Seasonal ingredients, changes daily.
Roasted sweet peppers and creamy burrata drizzeled with aged balsamic and extra virgin olive oil.
Local chicken breast in a aplle cider, sage and honey reduction over a root vegetable and kale hash.
With a creole remoulade over mashed sweet potatoes and collard greens or over a spicy smoked andouille jambalaya rice and topped with remoulade add $1.00.
Chef's dave's jerk seasoned catfish, blackened on the grill and served with a coconut, ginger lime sauce over mashed sweet potatoes.
Carefully sourced, changes daily.
Spicy, southern, roux based soup with duck confit, venison sausage and dirty rice, finished with buttermilk fried quail.
With sauteed chickpeas and roasted red peppers, finished with feta cheese.
Grilled jumbo shrimp over creamy cheddar grits smothered with a spicy southern gravy.
Shrimp, mussels, crawfish and whitefish, garlic, tomato, white wine broth with a touch of saffron.
Shrimp sauteed in a spicy tomato sauce, over rice or sweet potatoes.
Roasted 1/2 Rabbit and cotechino sausage in a sweet pepper, mushroom, tomato sauce with crispy hand-smashed potatoes.
Chef's choice grilled steak, over crispy hand-smashed truffled potatoes with a mushroom brandy cream.
Chef's choice,grilled meats and sausages, changes daily.
Topped with duck confit, smoked provolone and a caramelized onion, apple, chipotle chutney served with duck fat fried potatoes.
Shiitaki and oyster mushrooms in a rich red wine tomato sauce tossed with fresh pasta.
In a red wine tomato sauce with fresh pasta.
Creamy house-made sauce, baked with bread crumbs. add smoked andouille sausage, add $4.00.
Topped with toasted pumpkin seeds and vt creamery chevre.
Served with fresh lemon and cocktail sauce.
With a smokey andouille sausage and herb butter.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.