Dinner Menu

BEGININGS
Crispy Louisiana Oysters
8
tossed in a New Orleans BBQ Sauce
House Smoked Wild King Salmon Deviled Eggs
10
and Arkansas White River Caviar
Wild Gulf Shrimp sautéed in a Tasso Ham Cream Sauce
12
over Old Fashioned Buttermilk Cornbread**
Carpaccio of Beef Tenderloin
with drizzle of White Truffle Oil, Capers, Aioli 18
and shaved Parmesan Reggiano Cheese
Tennessee Goat Cheese and Caramelized Sweet Onion Tart 12
with a Cornmeal Crust and a drizzle of Pecan Pesto
Fresh Alabama Lump Crabmeat Crepes with a Lemon Butter Sauce 14

MIDDLES
Cold Summer Tomato Gazpacho with a Petite Grill Cheese 8
Classic Creole Turtle Soup 9
BLFGT Salad
Crispy Applewood Smoked Bacon, Baby Greens tossed 12
in a Remoulade Sauce layered with Fried Green Tomatoes
Baby Arugula and Watermelon
tossed in a Sweet Cane Vinaigrette, Spiced Pecans 10
shaved Sweet Onions and Blue Cheese Fritters
Fresh Crab Ravigote Salad
fresh Lump Alabama Crabmeat tossed in a Ravigote Sauce 14
and layered with Fried Green Tomatoes

ENTREES
Shrimp and Grits
Wild Gulf Shrimp and Andouille Sausage sautéed in a Creole Sauce 25
over a crispy Delta Grind Stone Ground Grit Cake
Pepper Crusted Wild Pacific Salmon
with charred Sweet Corn Étouffée 26
and a spoonful of HomemadeTomato Jam
Crispy Redfish from the Gulf
27
with an Almond Brown Butter Sauce
Alaskab Halibut, encrusted with Fresh Herbs
28
and a Lemon Butter Sauce
Roasted Maine Sea Scallops
26
White Wine Sauce and a drizzle of Five Pepper Jelly
Roasted Maple Leaf Duck Breast
27
Confit of Duck and Wild Mushroom Rague and Handmade Potato Dumplings
Grilled Organic Niman Ranch Double Cut Pork Chop
with Andouille Potato Hash, BBB Southern Cooked Greens 26
and Homemade Green Tomato Chow Chow
Certified Angus Beef Rib-eye Steak
28
with a Bourbon, TTasso Ham Au Poivre Sauce
Filet of Beef Tenderloin
an Apple-Wood Smoked Bacon Potato Cake, 34
Maytag Blue Cheese Butter and a Port Wine Reduction