Brunch

new orleans verision of fresh toast with french bread, pan seared in a brown sugar custard

chefs choice ingredients (brained stromed 5 mintues before we open, just kidding)

crispy southern fried chicken, fresh belgian waffles, pecan praline sauce

fresh buttermilk biscuits, fried green tomatoes, pouched eggs, shrimp creole, creole hollandiase

louisiana Crawfish tails, fresh jalapeno, baked in a rich quiche with cheddar cheese. finished with lemon beurre blanc and balsamic reduction

a la carte

two perfectly poached eggs, our rich cheddar cheese grits, topped with crawfish etouffee and creole hollandiase

two pan fried eggs, applewood smoked bacon, roasted garlic aioli, fried green tomatoes, baby arugula, red onions