
Dinner menu — updated seasonally.
* gluten-free options available
split-fee charge — $10
Beginnings
Sweet Homemade Rolls
honey compound butter
Avery’s Fried Pickles
*housemade pickles, sriracha aioli or jalapeño ranch
Stuffed Portobello Caps
*spinach, sun-dried tomatoes, goat cheese, bell peppers, onions, shaved parmesan
Waka Waka Shrimp
*crispy gulf shrimp, waka waka sauce
Soup de Lour
cup or bowl, daily chef’s selection
Crab Cakes
lump crab meat, corn relish, waka waka sauce
Seasonal Flatbread
Mains
Shrimp & Grits
*gulf shrimp, seasonal vegetables, gorda grits
Sara’s Southwest Pasta
southwest cream sauce, fettuccine, grilled chicken, can substitute shrimp or salmon
Smoked Pork Belly
*sweet chili glaze, jasmine rice, haricots verts, sriracha aioli
B & C’s Salmon
*blackened salmon fillet, hot honey citrus glaze, sweet potato hash, crispy brussels sprouts
Fozzie’s Burger of the Week
chef’s weekly selection, fries, creole ketchup
Steak Frites
*wagyu flat iron, fries, housemade horseradish, creole ketchup, add over-easy eggs
Fresh Gulf Catch
*chef’s selection, grilled or blackened, gorda grits, seasonal vegetables
Seasonal Salad
add chicken, shrimp, or salmon
Spanish Salad
add chicken, shrimp, or salmon
Desserts
Bread Pudding
chef’s seasonal selection
Mousse
chef’s selection
Brownie Sundae
salted caramel ice cream
Crème Brûlée
Housemade Rolls
chef’s selection
