A velvety Lowcountry bisque of sweet blue crab topped with trout roe, finished with a hint of sherry

fish stew in a tomato broth flavored with fennel and saffron

creamy tomato soup with basil (V \ GF)

creamy roasted butternut squash with dried cranberry and pumpkin seed garnish

beef roasted with onions, mushrooms, carrots, and bacon braised in red wine (GF)

leaf & butter lettuces | oil packed tuna | potatoes | olives | tomatoes | hardboiled egg | haricot verts | house vinaigrette (GF)

leaf & butter lettuces | roasted butternut squash | goat cheese crumbles | pepitas (pumpkin seeds) | dried cranberries (V/GF)

Parisienne ham | unsalted butter | baguette

black olive spread | caramelized onion | roasted red peppers | chevre | baguette

oil packed tuna | black olive spread | hardboiled egg | haricot verts | lemon dijon aioli | baguette

roasted chicken | ratatouille vegetables | goat cheese | baguette

lamb merguez sausages | spicy piperade sauce (bell peppers & tomato with harissa) | baguette

leaf & butter lettuces, roasted butternut squash, goat cheese crumbles, pepitas (pumpkin seeds), dried cranberries

assorted artisinal cheeses and accoutrements

4 chops with a spicy honey harissa glaze served with curried couscous and julienned veg

beef roasted with onions, mushrooms, carrots, and bacon braised in red wine and served with white rice (GF)

thighs in a velvety white wine and tarragon sauce served with white rice

eggplant, zucchini, red & green bell pepper, tomatoes, and onion (V, V+, GF, DF)

almond joconde sponge, espresso buttercream, chocolate ganache, chocolate glaze

crispy, chewy, filled with pecan brittle bits, caramelly from brown butter, and *GIGANTIC*

creamy tomato soup with basil

eggplant, zucchini, yellow squash, onions, tomatoes

black olive and caper spread (a great party dip on toasted baguette slices)