Dungeness Crab and Fried Green Tomatoes
in a Tarragon – Chive Ravigote with Grain Mustard
Creole Salmon
Columbia River King Salmon Grilled Creole – Style over a Creamed Corn ‘Humita’
Saffron Bouillabaisse
Sea Scallops, Fresh Local Line-caught Halibut, Mussels, Clams and Gulf Prawns in a Saffron Bouillabaisse
Crisp and Velvety Croque Madame with Mornay
poached eggs, berkshire ham, cave aged gruyere, macrina bread
flank steak in a jalisco marinade, caramelized onions, french onion au jus and mama lil’s-arugula-parsley accompaniment
applewood bacon, arugula, fresh herbs mayo
served on a hot iron steel plate and cherry lumber board chimichurri, bordelaise, choice of potato puree or pommes frites
Tasso Sauce over creamy corn grits, tomato confit
the real deal – deep creole flavors, unapologetically spicy wild gulf prawns, chicken, housemade andouille, tasso
shelllfish stock, charred tomato sofrito, pastis, piquillo rouille
in a Tarragon-Chive Ravigote with Grain Mustard
fried leeks, tarragon, red basil parsley pistou
Snap Peas, Pea Shoots, and Belgian Endive with Ricotta dressed with Creme Fraiche Grain Mustard Dressing
with Celery-Persian Cucumber and White Truffle Emulsion with Jumbo Gulf Prawns
with Avocado Creme Fraiche and Fine Herbes Dressing
