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crab, shrimp and andouille
rock shrimp and leek fondue stuffed with creole sauce
vidalia onion, tomato and white cheddarwith micro greens and parsley puree
topped with a roasted corn salsa, red pepper aioli, goat cheese and arugula
sauteed with roasted garlic, smoked tomatoes, white wine, parsley and cream
with carrot curls, tear drop tomatoes, cucumbers, shaved onions and lemon-shallot vinaigrette
tossed with white balsamic-tarragon vinaigrette and mixed greens
with apple wood smoked bacon, pickled onions and cider vinaigrette
with candid pecans, blue cheese and citrus-herb vinaigrette
with spicy remoulade, Cajun fries and coleslaw
with pickled onions, arugula, remoulade, Cajun fries and coleslaw
over rice pilaf & grilled asparagus with creole mustard cream sauce
with garlic mashed potatoes, braised collard greens and mushroom gravy
with long grain rice and fried okra
over sweet potato andouille sausage hash and asparagus
fried fresh fish of they say with jalapeno-cheddar grits, collard greens and tomato butter
with arugula greens, roasted fingerling potatoes and peach chutney
with chipotle glaze, garlic mashed potatoes and succotash
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