13.00Freekeh SaladCold, smoked, “green grain” mixed with fresh herbs, bright preserved lemon, currants and dried berries - served over fresh arugula topped with pickled turnips, seasoned roasted almonds, romesco and extra virgin olive oil.
11.00The Green Goddess Wedge SaladRadishes, cucumber, hearts of palm, hearts of romaine, with sieved eggs, crumbled bacon, and romano cheese and green goddess dressing,Options:
Shrimp (+4.00)
, Half-size wedge (+6.00)
, Too (+6.00)
13.00Blueberry and Strawberry SaladArugula tossed with balsamic dressing, honey goat cheese, and candied pecans, with a roasted red onion slice filled with strawberries and blueberries.
12.00MuhammaraAncient Syrian classic dip made of roasted red peppers, walnuts, bread, various spices and pomegranate molasses, served with a variety of fresh raw and cooked vegetables for dipping. vegan.
16.00Caramelized Creole TomatoSlices of creole tomato topped with manchego cheese, bruleed with various salts, spices and sugar. accompanied by toasted spiced almonds, garlic aioli and roasted green onions with romesco sauce, finished with Sardinia Saba and extra virgin olive oil.
16.00Shrimp Remoulade Saladlouisiana shrimp tossed with remoulade fill an avocado on top of a bed of arugula with cold Maque choux and nueske’s bacon.
16.00Duck Confit Saladcrispy pan fried pulled duck confit on top of arugula tossed in mango puree and capers, surrounded by a ring of roma tomato slices, topped with a roasted Serano ham wrapped honey goat cheese stuffed fig, and pomegranate molasses.
Sides & Starters
4.00Two Sweet Potato Biscuits with Pepper Jelly and Steen's Syrup.
3.00Truffle Grits.
4.00Truffle Manchego Cheese Grits.
4.00Boudin Patty with Creole Mustard and Steen's Syrup
6.00House Pickled Vegetables and Sliced Manchego Cheese
Warm Plates
15.00Charcuterie PlateFabulous local and imported meats with cheese, bread, and various condiments (ask you server for the chef’s daily selections)
12.00South Indian UttapamA savory pancake cooked with petite green peas, tomatoes, onions, peppers, and panch puran, rolled up and filled with a vegan curry vegetable medley and topped with a young coconut slaw, tamarind chutney, and crunchy spiced dal. Vegan and gluten free.Options:
Tamarind shrimp (+16.00)
10.00Acadian country breakfastTwo sweet potato biscuits stuffed with pan fried boudin patties served with a side of truffle grits, house made pepper jelly, and steen's syrup.Options:
Two crab boil poached duck eggs (+3.00)
13.00Pork Belly and Red Eye GravyNiman ranch pork belly braised Cambodian style, then pan fried with a locally sourced egg basted in red eye gravy and served with adobo collard greens, truffle grits, and toasted French bread.
16.00Duck Confit Boudin HashA crunchy hash cake made of pulled duck confit, creole country boudin, and fingerling potato, served with a crab boil poached duck egg inside a sweet potato biscuit, a side of truffle grits, foie gras butter, pepper jelly, and steen's cane syrup.
13.00Shrimp and Pork Belly Banh MiDong phuong roll dressed with foie gras mousse, fresh cucumbers, carrots, jalapenos, arugula, basil, and pickled turnips; then filled with pan fried Cambodian style pork belly from Nieman farms and gulf shrimp in a Thai chili sauce and topped with fried onions. served with a side salad.
13.00Cuban Luau SandwichArtisanal salame, pulled pork, manchego, pickled banana peppers, roasted pineapple and garlic aioli on pressed French bread.
10.00Adobo Mess O’ Greens “Cuban” SandwichCollard greens cooked in a savory Pilipino style with coconut milk, served with everything that dresses our regular cuban sandwich. vegetarian!
11.00Bruleed Apple French ToastDong phuong French bread filled with brandied apple filling pressed on grill then topped with melted manchego and bruleed sugar served with chicory cane syrup.
Green Goddess cocktails
10.00The Guava JumpOur pan-American salute to the Tiki gods, with luxurious Flor de cana rum, from Nicaragua, aged 7 years and beautiful guava juice, pimm’s #1, and a float of px sherry.
9.00Solidarity SunshinePoland’s terrific Sobieski vodka, sparkling meyer lemon juice, a hint of basil, with booze and alchemy, makes a real good grown-up’s lemonade!
12.00aviation MsyA lovely pre-prohibition cocktail featuring miller’s gin, crème de violette, (an old-fashioned liqueur infused by violets) cherry liqueur from Austria, with lemon juice and a twist.
15.00The Very Right Rev. Rob RoyThe classic scotch cocktail, featuring Glenmorangie's spectacular nectar d’or --12 year single malt finished in old sauternes barrels. matched to dolin red vermouth and a perfect luxardo cherry.
11.00“See Rock City!” Mint Julepour exotic take on the eternal verities of the mint julep, with ginger syrup, lychee juice, muddled mint and Catdaddy carolina moonshine.
12.00The Oregon Bogclear creek’s wonderful cranberry liqueur, from organic coastal oregon bogs; Bruichladdich’s “the waves” islay single malt scotch, Italian orange liqueur, and angostura bitters.
12.00The French GuillotineFrench g’vine gin with floc de gascogne, a lovely white wine spirit blended with armangnac, and a few “bloody drops” of Tru hibiscus liqueur.
The Lightnin’ MaryOur bloody mary with roasted yellow tomatoes and our secret concoctions, featuring junior Johnson’s lemon moonshine, pickled okra and green beans.Options:
Regular (9.00)
, 2Extra large (12.00)
12.00Glory for Your Salvationpimm’s no. 1, well known for its healing properties with quinine, is taken to a heavenly status with the addition of fruitlab organic jasmine liqueur, crism hibiscus liqueur, Flor de cana 7-year aged nicaraguan rum, fresh lime juice, a touch of ginger, and topped off with g.u.s. pomegranate soda.
8.00Kina cocktailA homage to the vesper, with equal parts miller’s gin, dolin sweet vermouth, cocchi americano aperitif, and a twist of lemon.
9.00Ginger Kid (the Bastard Child a.K.a. The Red-Headed Stepchild)Come in and get some one-of-a-kind genius food; order this martini; and toast to the brains behind it, with the cocktail named after him. Dolin sweet vermouth, miller’s gin, pimm’s no.1, and a dose of ginger syrup.
10.00The Katjeshe’s a peach, with the right amount of sweet and a bit of spark(ly). orchard peach liqueur, champagne, and cardamaro, the underlying depth of flavor, exotic and intriguing, made from amaro, an Italian wine-based liqueur which is infused with cardoon, an ancient artichoke thistle.
8.00Spooked!the reverend’s cocktail of choice. dolled up with cucumber smashed with ginger syrup, dressed up with g’vine Floraison gin and slapped in the ass with a spicy black pepper syrup, she turns into a tart with fresh lime juice and pink grapefruit soda, and finishes her number with a dash of bittermens burlesque bitters.
12.00NinjaritaHawaiian black lava salt rims a tribute to the city’s favorite saviors in a blend of azunia gold tequila, mathilde orange liqueur, fresh satsuma juice, ginger syrup, black pepper syrup, fresh lime juice, and gekkeikan sake, to create a perfectly mixed black and gold margarita. Black and gold, baby.
8.00Pineapple-Rosemary Gin FizzChallenges the golden oldie, the ramos gin fizz, and takes it to a different level. A pineapple-rosemary shrub, brutally shaken with fresh lime juice, miller’s gin, grapefruit bitters, and frothed up with an egg white.
10.00Casino Royale7-year aged Flor de cana rum turns into a mysterious and sexy story when mixed with jasmine liqueur, apricot liqueur, fresh lime juice, and basil seed drink. the plot thickens with rolling dice covered in the blood of hibiscus liqueur dripping from the sweet, candied, hibiscus flower perched dangerously in the edge of the glass. someone should write a book about it.
10.00Walking Spanisha complex blend of flavors with bols genever, velvet falernum, Flor de cana rum, cardamaro, ginger, fresh lime juice, coconut water, and a float of sherry.you gotta walk down this plank.
The Green Goddessfor dinner
Starters
10.00Salt and Spice Tasting PlateAn assortment of exotic salts and spices paired with raw and cooked vegetables for you to create your own flavor voyage.
8.00Caramelized Creole TomatoSlice of creole tomato topped with manchego cheese, bruleed with various salts, spices and sugar. accompanied by toasted spiced almonds, garlic aioli and roasted green onions with romesco sauce, finished with Sardinian Saba and extra virgin olive oil.
4.00Boudin PattyWith creole mustard and steen's syrup.
6.00House Pickled VegetablesServed with sliced manchego cheese.
8.00Pork Sugar Cane LollipopsSeasoned slow roasted pork butt skewered with sugar cane seared on the grill paired with coconut slaw and kecap manis (sweet soy sauce).
Salads
6.00The Green Goddess Wedge SaladRadishes, cucumber, hearts of palm, hearts of romaine, with sieved eggs, crumbled bacon, and romano cheese and green goddess dressing,Options:
Shrimp (+2.00)
7.00Blueberry and Strawberry SaladArugula and local mixed greens, tossed with balsamic dressing, honey goat cheese, and candied pecans, with a roasted red onion slice filled with strawberries and blueberries.
7.00Freekeh SaladCold, smoked, “green grain” mixed with fresh herbs, bright preserved lemon, currants and dried berries - served over fresh arugula topped with pickled turnips, seasoned roasted almonds, romesco and extra virgin olive oil.
10.00Watermelon Mango Crab SaladArugula and local mixed greens, watermelon and mango slices with a sweet chili spice, and lafitte blue crab meat, dressed with honduran crema, mango puree, and pomegranate molasses.
10.00Duck Confit SaladCrispy pan fried pulled duck confit on top of arugula tossed in mango puree and capers, surrounded by a ring of roma tomato slices, topped with a roasted Serano ham wrapped honey goat cheese stuffed fig, and pomegranate molasses.
10.00Lardon and Foie Gras AioliHot pork belly lardons and house pickled vegetables over local mixed greens with a sweet and savory foie gras aioli.
Soups
Entrees
18.00Crabmeat IslenoA warm arborio and black rice cake surrounded by duck broth topped with a cold sweet chili lafitte crab salad, wasabi caviar, fried shallots, dried seaweed and black and white sesame seeds.
12.00MuhammaraAncient Syrian classic dip made of roasted red peppers, walnuts, bread, various spices and pomegranate molasses, served with a variety of fresh raw and cooked vegetables for dipping.vegan.
12.00South Indian UttapamA savory pancake cooked with petite green peas, tomatoes, onions, peppers, and panch puran, rolled up and filled with a vegan curry vegetable medley and topped with a young coconut slaw, tamarind chutney, and crunchy spiced dal. Vegan and gluten free.Options:
Tamarind shrimp (+4.00)
13.00Sweet Potato and BeetsA grilled sweet potato cake and two roasted beet slices with balsamic chevre, fried shallots and pomegranate molasses served with collard greens.
20.00Shrimp Columboa traditional shrimp clemenceau with lardons, fingerings, petite peas, onions, tomato, garlic, and truffles with an Italian kick, colatura di alici, a rich Italian fish sauce, foie gras toast on the side.
20.00Smoked Duck and Drunken NoodlesDuck fat pan fried red wine noodles topped with slices of smoked duck breast, smoked salt, a red wine poached egg, and shaved romano.
15.00Pork Belly in Red Eye Gravythin pork belly slices in red eye gravy with truffle grits, collard greens, Maque choux, and a sweet potato biscuit served with pepper jelly and steen's cane syrup.
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