A rotating lineup of brunch features, seasonal plates, and whatever Chef's got his hands on this week.
Added to the table when weekend mornings call for something new.
Roasted sweet potato, bell pepper, onion, bacon, two eggs, toast.
English muffin, wilted spinach, blackened salmon, poached egg, Cajun hollandaise.
French bread crostini, cream cheese, capers, shallot, dill, cucumber, smoked salmon, candied jalapeño.
Buttermilk pancakes studded with candied pecans and bacon, praline syrup on the side.
Pumpkin spice pancakes or waffle, cheesecake filling, whipped topping, cinnamon sugar.
Thick-cut French toast, caramel apple glaze, whipped cream.
Crawfish-stuffed boudin, house remoulade.
Roasted mushroom caps loaded with the spinach artichoke dip.
Charred sprouts, balsamic glaze, bacon, parmesan.
Mixed greens, balsamic, candied pecans, parmesan, red onion, dried cranberries.
Blackened catfish over jalapeño cheese grits, Cajun cream sauce, candied jalapeño.
Features rotate with the seasons. Ask your server what we've got going today.