Our Menu

Artisan lettuce, croutons, radish, grape tomatoes, with our signature cajun house dressing

Crispy pancetta, parmesan crisps cajun sourdough croutons

Artisan lettuce, crispy kale, sliced onions, dried cherries, toasted cashews, blueberries, orange Supremes & feta cheese & orange mustard vinaigrette

Julienne Romaine, kale, red radish, roasted corn, chickpeas, french feta, bacon, avocado slices, with cajun house dressing

Daily Chef Inspired Soup

Roasted chicken, andouille sausage, okra, & seasonal vegetables, finished with wild rice & crispy fried okra

Lump Maine lobster meat, finished with sherry

Cheddar, Provolone, Pepper jack, Parmesan, Gruyere, Feta

Bacon, Sausage, Steak, Ham

Parsley, Green Onion, Diced Tomatoes, Peppers, Mushrooms, Basil, Spinach, Chives

Three fluffy pancakes topped with Jim Beam butter pecan syrup, two eggs, choice of pepperjack grits or roasted potatoes, choice of bacon or sausage

Crispy beer battered wild caught cod, house waffle chips, served with jalapeño tartar sauce and malt vinegar

5 Oz. frenched filet, served with crispy parmesan herb & garlic scalloped potatoes, two eggs – cooked to preference, finished with a house bearnaise sauce

Daily Chef inspired platting served on challah bread with 2 sides of choice

Three crispy chicken tenders on house waffle served with sweet & spicy sriracha honey.

Leg and thigh , paired with garlic mash potatoes, traditional country sausage gravy, and sauteed mix veggies

Cajun andouille sausage gravy, baby shrimp, shallots, diced tomato, bell peppers, baby spinach served over pepper jack grits, finished with crispy onion strings

Canadian bacon, english muffin, sliced tomato, arugula, poached egg, & hollandaise

Jumbo lump crab cakes, english muffin, sliced tomato, arugula, poached eggs & hollandaise

Jumbo salmon cakes, english muffin, sliced tomato, arugula, poached eggs & hollandaise.

Pan seared Ahi tuna on rye bread with havarti cheese, arugula, tomato, & sliced avocado. Finished with a soy glaze.

Toasted challah bread, open-faced with crushed garlic avocado, roasted grape tomatoes, fresh mozzarella, watercress, & crispy prosciutto

8 Oz Certified Angus beef with lettuce, tomato, & brie on brioche bun

Toasted croissant, baby arugula, sliced tomatoes & melted Havarti cheese

– Three fluffy pancakes topped with Jim Beam butter pecan syrup, two eggs (cooked to preference), choice of pepperjack grits or roasted potatoes, choice of bacon or sausage

Pan seared Ahi tuna on rye bread with havarti cheese, arugula, tomato, & sliced avocado. Finished with a soy glaze & choice of side

Toasted challah bread, open-faced with crushed garlic avocado, roasted grape tomatoes, fresh mozzarella, watercress, & crispy prosciutto

Canadian bacon, English muffin, poached egg and hollandaise. Served with Choice of roasted potatoes or pepper jack grits

Jumbo lump crab cakes, english muffin, wilted arugula, poached eggs & hollandaise. Choice of breakfast potatoes or pepper jack grits

8 Oz Certified Angus beef with lettuce, tomato, & brie on brioche bun with choice of side

Served with fries

Served with Fries

Served with fries

Spicy or Mild

Juice Accommodations: Orange Juice, Cranberry, Pineapple, Grapefruit

Spicy or Mild

1 Champagne bottle with Juice Accommodations: Orange Juice, Cranberry, Pineapple, Grapefruit

Chef's daily Special

Chef's weekly selections of meats, cheeses & jams served with toast points & fruit

Four - Carolina Golden rice and broiled egg stuffed Spanish meatballs finished with a braised roasted tomato chipotle sauce served with toasted glass bread

Crispy tempura salmon bites tossed in house General Tso sauce, served with Carolina golden rice, corn, crispy brussel sprout leaves, edamame, finished with sesame seeds & crispy wontons

Drizzled with a Sriracha aioli finished with three pepper jelly

Four crispy chicken & garlic potato puree flautas served in corn tortillas paired with fresh guacamole, Pico de gallo, julienne romaine lettuce

Crispy pancetta, parmesan crisps cajun sourdough croutons

Julienne Romaine, kale, red radish, roasted corn, chickpeas, french feta, bacon, avocado slices, with cajun house dressing

Artisan lettuce, crispy kale, sliced onions, dried cherries, toasted cashews, blueberries, orange Supremes & feta cheese & orange mustard vinaigrette

Daily Chef inspirations

Lump Maine lobster meat, finished with sherry

Roasted chicken, andouille sausage, okra, & seasonal vegetables, finished with wild rice & crispy fried okra

Toasted challah bread open-face with crushed garlic avocado, roasted grape tomatoes, fresh mozzarella, watercress & crispy prosciutto

House dry rub fried chicken served on toasted challah bread, sriracha, baby arugula, avocado, sliced tomato, provolone

Open-faced pistachio & sesame seed cajun pan-seared tuna, jalapeno, lime, crushed avocado, baby arugula & multi-colored grape tomatoes, drizzled with a soy glaze finished with crispy cajun leeks, served on toasted rye bread with havarti cheese

Ham, turkey, bacon, lettuce, tomatoes, and avocado with Havarti and mayo on a croissant

Toasted challah bread, black forrest ham, gruyere cheese, served with house bechamel sauce

Slow cooked braised citrus pork, black forest ham, sliced pickles, roasted garlic criollo aioli, honey creole mustard, melted pepper jack & Havarti dill cheese

Smashed Certified Angus beef patties, tartiflette smashed potato, caramel onions, baby arugula Dijon caper mayonnaise, bacon, pickles, gruyere & provolone cheese, served on a toasted brioche bun

Toasted french baguette grilled teres major, sliced pepperoncini peppers, arugula, asiago cheese, grape tomatoes with a Dijon caper mayo topped with crispy potato frites

Pick 2- Salad, soup, half sandwich

Pan seared filet tips, three color bell peppers, mushrooms & shallots toasted with chili butter over duck fat cajun fries topped with potato frites

Grilled airline chicken served with garlic mash potatoes, roasted baby heirloom carrots, topped with house vin blanc sauce

Pan fried steak, Parmesan, arugula and grape tomato salad. Served with an over-easy egg and potato frites, all finished with chimichurri and served on sliced brioche

Blackened salmon served over a creamy parmesan farro, topped with zesty Mediterranean relish with sundried tomatoes, fresh herbs, green olives, extra virgin olive oil

Pappardelle noodles tossed with oyster garlic butter, shaved parmesan, spinach, baby scallions, served with toasted glass bread

Flank steak rolled with Boursin cheese, roasted red peppers & carrots, served with garlic mash potatoes, grilled asparagus, topped with chimichurri

served with fries

served with fries

served with fries

Traditional meat puff pastry served with chimichurri

Served with Chipotle aioli

Herbs, garlic butter & Parmesan cheese

Served tableside, paired with whiskey honey smoked salmon, crème fraiche, and pommes anna

Served with a Sriracha aioli

Ahi tuna, sweet Thai chili, soy glaze, avocado salad & crispy wontons

Chilled Queen Elizabeth colossal crab paired with tarragon butter

East Coast and West Coast: Half-dozen or a dozen. Champagne mignonette, fresh horseradish and cocktail sauce

Served with pistachio pesto, roasted tomato, and crispy prosciutto

Ahi tuna, sweet Thai chili, soy glaze, avocado salad, & crispy wontons.

Guanciale, scallion gremolata, pickled shallot, served with Dutch potatoes & grilled Spanish glass bread

3oz Filet Mignon with Vidalia onions, cornichons & capers served in a dijonaise with waffle chips

Served with blackberry sage gastrique, carrot ginger puree, and charred leaks

Artisan lettuce, croutons, radish, grape tomatoes, French Feta with our signature cajun house dressing

Caesar Chopped baby Romaine, cherry tomato, crispy pancetta, Parmesan crisps, & Cajun croutons

Romaine, kale, red radish, roasted corn, chickpeas, feta, bacon, avocado crema & shaved fennel with our Cajun house dressing

Baby spinach, blueberries, sliced strawberries, & mozzarella pearls tossed in a strawberry vinaigrette & finished with toasted candy pecans

Daily Chef inspirations

Wild caught North Carolina blue crab

Roasted chicken, cheddar, & green onions.

Lobster, shrimp, bay scallops & mussels with linguini, sundried tomatoes, lemon, spinach & ricotta

Pan-seared duck breast served with roasted potato kale, crispy prosciutto, topped with fig glaze

Long bone chop served with farro risotto, and roasted plum chutney

Served with crispy cured pork belly, black pepper, egg yolk, prepared in parmesan cheese wheel

Seared filet served with charred green onion parmesan risotto, finished with red wine bordelaise

Florentine stuffed flounder, paired with chorizo & feta sautéed kale

Seared Teres Major served with roasted fingerling potatoes, paired with sauteed mushroom and kale, finished with house chimichurri

Traditional carbonara, prepared in a parmesan cheese wheel finished with tartufo fresco

Served with arugula, heirloom tomato, fingerling potato, topped with a citrus minier butter

Served with farro risotto & three pepper grilled asparagus finished with mint chimichurri

Pan-seared scallops, served on truffle risotto with red pepper flakes, red bell peppers and crispy capers

Sous vide mushroom stalks, tossed in soy glaze, scallion & toasted sesame seeds

Caramelized onions, mushrooms, carrots, & seasonal vegetables

Sauteed oyster mushrooms, onions, serrano peppers, cilantro, chopped avocado, drizzled with citrus soy sauce. Served with corn tostados, and toasted pine nuts.

Roasted cauliflower heads marinated with vegan chipotle ranch. Served with vegan cilantro garlic aioli sauce, finished with crispy leeks.

Roasted corn and peppers paired with cajun chickpeas, diced avocado, julienne red onions, crispy kale, brussel sprout leaves, cilantro, halved heirloom tomatoes, tossed with lime vinaigrette, topped with vegan mozzarella cheese and roasted pistachio served in a Asian crispy rice paper bowl

Roasted cabbage over cajun chickpea hummus drizzled with vegan sriracha aioli served with crispy cajun kale

Japanese vegan breadcrumb crispy eggplant topped with a baby arugula salad with arrabbiata sauce, potato frites, and vegan mozzarella.

Argentinian chimichurri marinated grilled cauliflower steak, served with rosemary roasted potato wedge served over cajun chickpea hummus.

Served with 3 raviolis stuffed with red pepper, broccolini, sweet peas, cauliflower, string beans paired with sauteed seasonal vegetables tossed with tomato basil ragu sauce finished with vegan mozzarella.