SMALL PLATES
Candied Bacon Wrapped Dates 6.
madjool dates, bleu cheese, port wine
reduction, toasted walnuts,
mint yogurt.
Classic 3 Shrimp Cocktail 5.
with cocktail sauce and baby greens.
Sautéed Calamari 6.
with fresh veggies and
lemon beurre blanc.
Shrimp Mojito 5.
sautéed in garlic, mint and rum ,
finished with lemon espuma,
plantain chips.
2 Crispy Gulf Crab Cakes 5.
corn relish, jalapeño tartar,
cocktail sauces.
Crispy Fried Gulf Coast Oysters 6.
cornmeal, jalapeño tartar,
cocktail sauces.
Seafood Crepe 6.
snapper, shrimp, spinach,
white wine sauce.
Shrimp at War 7.
Creole mustard and wild mushroom
risotto with fire cracker shrimp.
Smoked Salmon Rolls 5.
zucchini slices, smoked salmon,
cream cheese, pine nuts,
balsamic reduction.
Hummus Dip 5.
pita bread, mixed olives.
SOUPS
Gumbo 5
Soup du Jour 5
SIDE SALADS
House. 5.
Caesar 5.
LARGE SALADS
Soup Salad Sandwich 14.
tomato basil sandwiches, a cup of soup and
curry chicken salad on butter lettuce with
avocado, orange sections, crisp
almonds and mint.
Classic Caesar With Crabmeat 16.
romaine lettuce, anchovies, fried capers,
croutons, parmesan aioli and
Caesar dressing.
Mango &Grapefruit With Grilled Shrimp 14.
Boston lettuce, basil, scallions, almonds,
green beans, citrus vinaigrette,
goat cheese crumbles.
B&B Chopped With Grilled Chicken 14.
mix greens, cherry tomatoes, sweet red
onions, candied pecans, quinoa, dates,
parmesan cheese, citrus vinaigrette.
Chopped Kale With Grilled Salmon 16.
romaine lettuce, toasted almonds, golden
raisins, quinoa pilaf, parmesan cheese,
basil vinaigrette.
Mediterranean Chopped 12.
baby arugula, green beans, kalamata
olives, quinoa cucumbers, cherry tomatoes,
feta cheese, oregano basil vinaigrette.
SANDWICHES
Bison Burger 14.
sautéed mushrooms, onions, lettuce,
tomatoes, Swiss cheese on a
wheat bun, sautéed kale with
caramelized vegetables.
Vegetarian Burger 12.
marinated portabella mushroom,
sautéed onions, corn, tomatoes, avocado,
Swiss cheese, on a wheat bun, and carrot
and cucumber salad .
Chef Martin’s Club Sandwich 10.
buffalo chicken breast, lettuce, tomatoes,
bacon, avocado, bleu cheese crumbles, on
a wheat bun parmesan truffle fries.
Chicken curry salad Sandwich 10.
cup of fresh seasonal fruit.
Grilled Salmon B.L.T. 14.
Boston lettuce, steak tomatoes, bacon
Mayo, on a wheat bun and
sweet potato fries.
ENTREES
Grilled Lamb Chops 24.
tomato basil risotto, grilled
asparagus, mint demi-glace.
Bacon Wrapped Beef Tenderloin 26.
mashed potatoes and sautéed spinach,
mushroom demi-glace .
Pan Seared Muscovy Duck Breast 20.
roasted new potatoes, green beans
orange agro-dolce.
Roasted Chicken Breast 15.
dirty rice, grilled asparagus,
wild mushroom sauce.
Pork Loin Medallions 18.
Tri colored potato succotash,
roasted sweet onions,
Chinese pear agro-dolce.
Spicy Chicken Parpadelle 16.
blackened chicken breast, sautéed
with spinach, cherry tomatoes
jalapenos, green beans, tossed in
lemon beurre blanc.
Pan Seared Whole Red Snapper 22.
root vegetables in lemon grass
fish stock and brown rice.
Pan Seared Atlantic Salmon 18.
dill mustard glazed fennel,
corn and tomato relish
Fresh Corn and Jumbo.
Shrimp “Tamale” 17.
sautéed baby spinach, and garlic
cilantro cream sauce.
Seared Scallops 20.
Purple cauliflower risotto, broccolini
florets, lemon emulsion.
Pan fried Grouper24
Fresh Texas Corn Pudding, braised
collard greens,
quinoa gastric vinaigrette.
Lobster Ravioli 16.
Tomato basil cream sauce
and sautéed baby spinach.
Wild Mushroom Pasta 14.
sautéed wild mushrooms, angel hair
pasta tossed in a parmesan
cream sauce.
