Pecan Financier, Caramel Mousse, Brown Butter Crumble, Candied Pecans, Chantilly

Bourbon-Pecan Mousse

Braised Greens, Beurre Monté, Charred Lemon

King Salmon

Chimichurri, Confit Sunchokes, Fennel-Apple Purée

Swordfish

Local Tempura Fried Catfish

Smoked Autumn Squash, Coconut Milk, Pepita Gremolata

Fall Risotto

House-Made Cocktail Sauce, Mignonette, Habanero-Mango Hot Sauce

Oysters On The Half Shell

Indulge in our freshly baked house-made bread, served warm alongside a selection of seasonal butters, perfect for sharing and enhancing every bite.

House Made Bread & Seasonal Butter for Two

Poached Spiced Pears, Brioche, Frisée Salad, Candied Pecans

Foie Gras

Apple Pie

Roasted Breast & Leg, Mac & Cheese Hash Brown, Saffron Aioli

Half Chicken

JW Trueth Short Ribs

JW Trueth Short Rib, Brioche Buns, Saffron Aioli, Pickled Vegetables

JW Trueth Short Sliders

Roseda Farms Filet, Chimichurri, Hand Cut Fries, Frisée Salad

Roseda Farms Steak Frites

Creamy Caesar Dressing, Pickled Red Onion, Focaccia Croutons

Karma Farm Kale Caesar

Preserved Lemon, Crème Fraiche, House-Made Chips

Tuna Tartare

Indulge in a curated selection of hand-crafted cheeses, accompanied by seasonal fruits, house-made jams, and artisanal crackers for a delightful tasting experience.

Artisanal Cheese Board

Charred Broccolini, Citrus, Au Poivre Sauce

Roseda Filet Mignon

House-Made Pasta, Sauce Pomodoro, Mascarpone

Pappardelle

Mac & Cheese Hash Browns

Tempura Fried Local Catfish

Selection Of Seasonal Ice Cream & Sorbets Made In House

Selection of Ice Creams & Sorbets

Apple Cider Doughnuts

A deliciously cheesy fusion of creamy mac and cheese nestled between crispy, golden-brown hash browns for a comforting and indulgent twist on a classic favorite.

Mac & Cheese Hash Brown

Rack of Lamb

Preheat oven to 350°F (175°C). In a saucepan, brown the butter until nutty and fragrant. In a bowl, whisk together powdered sugar, almond flour, all-purpose flour, and toasted pecans. Add eggs and vanilla extract, then the browned butter. Mix until smooth. Pour into a greased financier mold and bake for 15-20 minutes. Let cool, then remove from mold.

Prepare the Financier

In a saucepan, combine sugar and water, cook until it turns amber. Remove from heat, add heavy cream (carefully, as it will bubble). In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Stir gelatin into warm caramel until dissolved. Add bourbon. Let cool.

Make the Caramel

Whip the heavy cream until soft peaks form. Gently fold into the cooled caramel mixture. Chill until set.

Whip the Cream

In a skillet, melt the butter until browned. In a bowl, mix flour, brown sugar, and salt. Add the brown butter and mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Let cool.

Make the Crumble

In a saucepan, combine sugar, water, and pecans. Cook over medium heat, stirring until sugar dissolves. Continue cooking until the mixture thickens and pecans are coated. Spread on parchment paper to cool.

Candy the Pecans

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate until ready to serve.

Whip the Chantilly

unsalted butter

powdered sugar

almond flour

all-purpose flour

eggs

vanilla extract

toasted pecans, chopped

granulated sugar

water

heavy cream

gelatin powder

cold water (for gelatin)

bourbon

heavy cream (for whipping)

brown sugar

salt

pecan halves

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the chopped greens and vegetable broth. Season with red pepper flakes and salt. Cover and cook for 10-15 minutes until greens are tender.

Prepare the Braised Greens

Season the King Salmon fillets with salt and black pepper. In another skillet, heat olive oil over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes on each side, until the salmon is cooked through and has a nice crust.

Cook the Salmon

In a small saucepan, melt the butter over low heat. Once melted, whisk in lemon juice and season with salt to taste. Keep warm.

Make the Beurre Monté

Cut the lemons in half and char them on a hot grill or skillet until grill marks appear. This should take about 2 minutes per side.

Char the Lemon

On a plate, lay down a bed of braised greens. Top with the cooked salmon, drizzle with beurre monté, and serve with the charred lemon halves on the side.

Serve

King Salmon fillets

Olive oil

Salt

Black pepper

Lemon

In a bowl, mix together parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Set aside to let the flavors meld.

Prepare the Chimichurri

In a saucepan, combine sunchokes, olive oil, garlic, thyme, and salt. Cook over low heat for about 45 minutes until sunchokes are tender.

Confited Sunchokes

In a pot, melt butter and sauté chopped fennel and diced apple until tender. Add vegetable broth and simmer for 15 minutes. Blend until smooth and season with salt.

Fennel-Apple Purée

Preheat grill or pan over medium-high heat. Brush swordfish steaks with olive oil and season with salt and pepper. Cook for about 4-5 minutes on each side until cooked through and flaky.

Grill or Sear the Swordfish

On each plate, place a generous spoonful of fennel-apple purée, top with swordfish, add confited sunchokes on the side, and drizzle with chimichurri.

Serve the Dish

Swordfish steaks

Fresh parsley, finely chopped

Fresh oregano, finely chopped

Garlic, minced

Red wine vinegar

Red pepper flakes

Sunchokes, scrubbed and sliced

Garlic, whole cloves

Thyme sprigs

Fennel bulb, chopped

Apple, peeled and diced

Butter

Vegetable broth

In a bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, garlic powder, onion powder, and salt. Mix well until all ingredients are thoroughly combined. Set aside.

Prepare the Mumbo Sauce

In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold water until the batter is smooth and free of lumps.

Prepare the Catfish

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each catfish fillet into the batter, allowing excess batter to drip off. Carefully place the battered fillet into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy.

Fry the Catfish

Remove the fried catfish from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with house-made mumbo sauce on the side.

Drain and Serve

ketchup

apple cider vinegar

Worcestershire sauce

hot sauce

garlic powder

onion powder

catfish fillets

cornstarch

baking powder

ice-cold water

black pepper

vegetable oil

In a small bowl, combine pumpkin seeds, parsley, lemon zest, minced garlic, olive oil, and salt. Mix well and set aside.

Prepare the Gremolata

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute.

Cook the Base

Add Arborio rice to the pot and stir until the rice is well-coated with the oil and onions, about 2 minutes.

Add the Rice

Gradually add vegetable broth, one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.

Incorporate the Broth

Once the rice is creamy and al dente, stir in the smoked autumn squash puree and coconut milk. Cook for an additional 5 minutes, stirring continuously until heated through.

Add Squash and Coconut Milk

Season the risotto with salt and black pepper to taste. Remove from heat.

Season the Risotto

Scoop the risotto into bowls and top with the pepita gremolata. Serve warm.

Arborio rice

Smoked autumn squash (pureed)

Coconut milk

Onion (finely chopped)

Garlic (minced)

Shuck the oysters and place them on a platter with ice to keep them chilled.

Prepare the Oysters

In a bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and salt. Mix well and refrigerate until serving.

Make Cocktail Sauce

In a bowl, mix red wine vinegar, finely chopped shallots, and black pepper. Let it sit for at least 30 minutes for flavors to meld.

Prepare Mignonette

In a blender, combine chopped habanero peppers, diced mango, apple cider vinegar, and honey. Blend until smooth, then transfer to a small bowl.

Make Habanero-Mango Hot Sauce

Arrange the oysters on the platter with bowls of cocktail sauce, mignonette, and habanero-mango hot sauce. Serve immediately.

Plate and Serve

Fresh Oysters

Ketchup

Horseradish

Worcestershire Sauce

Lemon Juice

Red Wine Vinegar

Shallots, finely chopped

Black Pepper, freshly ground

Habanero Peppers, chopped

Mango, diced

Apple Cider Vinegar

Honey

In a large bowl, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Prepare the Dough

Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

First Rise

Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.

Shape the Bread

Cover the loaf and let it rise again for about 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until golden brown.

Bake the Bread

Remove the bread from the oven and allow it to cool on a wire rack.

Cool

All-purpose flour

Warm water

Active dry yeast

Sugar

Peel and core the pears, then slice them into quarters. In a saucepan, combine water, honey, cinnamon, nutmeg, salt, and pepper. Bring to a boil and then reduce to a simmer. Add the pears and cook until tender, about 15-20 minutes. Remove and let cool.

Prepare Spiced Pears

Heat a skillet over medium heat and add butter. Once melted, add slices of foie gras and cook for 2-3 minutes on each side until browned and cooked through. Remove and set aside.

Cook Foie Gras

In the same skillet, toast brioche slices until golden brown on both sides. Remove and set aside.

Toast Brioche

In a bowl, toss frisée lettuce with a drizzle of olive oil, salt, and pepper to taste.

Prepare Frisée Salad

On each plate, place a slice of toasted brioche. Top with a slice of foie gras, a few pieces of spiced pears, and a handful of frisée salad. Sprinkle with candied pecans for added crunch.

Bourbon-pecan Mousse