Our Menu

Two eggs your way, choice of meat, breakfast side, and fresh bread or biscuit with homemade jelly.

Traditional platter with rashers, black & white pudding, sausage, mushrooms, tomatoes, beans, and sourdough.

4 egg whites, grilled tomatoes, avocado, fruit & berries.

Seven-grain bread with creamy avocado, one egg, sunflower sprouts, and jalapeno-lime vinaigrette, and choice of side.

Pork medallions in smoked horseradish jus over Papa Tom's yellow grits with onion strings.

Fluffy golden waffle with butter and warm maple syrup.

Cinnamon-sugar deep fried waffle drizzled with caramel and white chocolate sauces, served with seasonal berries and a side of breakfast meat.

Toasted sourdough stuffed with 2 eggs, cheese, and your choice of breakfast meat served with one side.

Fluffy omelet with your choice of fillings and cheese served with choice of side.

Classic poached eggs, Canadian bacon, and hollandaise on an English muffin. Choice of one side.

Poached eggs over spicy boudin sausage with hollandaise and choice of side.

Beans with fresh sausage, served with cornbread.

Red wine-braised chicken leg with cabbage and rice.

Crispy pork chop with rice, gravy, and cornbread.

Rose's red gravy, served with french bread.

Beer-battered fish with house-made fries and malt vinegar & tartar sauce.

Spinach, goat feta, organic apples, celery, croutons, and cane syrup vinaigrette.

Shredded romaine, tomato, chopped eggs, veggies, and remoulade dressing.

Classic Caesar salad topped with crispy bacon and fresh tomato.

Pretty funky brioche filled with chilled tarragon lobster salad.

Smoked chicken, crisp romaine, and Caesar dressing in a warm pita.

Crispy chicken with spicy mayo served dressed on a brioche bun.

Juicy smashed patty with melted cheese and all the fixings. Served with house-cut fries.

Seven-grain bread stacked with bacon, lettuce, and tomato. Choice of side.

Two eggs any style with choice of meat, breakfast side, and fresh bread or biscuit.

Traditional platter with rashers, black & white pudding, banger sausage, mushrooms, tomatoes, beans, and sourdough.

Braised pork medallions in Creole tomato gravy over stone-ground grits topped with crispy onion strings.

Grilled 8oz filet finished with classic French chasseur sauce of mushrooms, herbs, and a splash of wine. Served with house-cut truffle-parmesan fries.

Marinated & grilled airline chicken breast with seasonal Louisiana vegetables and lemon-thyme jus.

Golden breaded veal cutlet served with creamy mashed potatoes, brown gravy, buttered carrots, and sweet peas.

Crisp pan-roasted Gulf redfish over green beans with toasted almond-lemon beurre noisette.

12oz. ground beef steak smothered in caramelized onion-mushroom gravy with mashed potatoes, peas, and carrots.

Thick-cut pork chop glazed with spiced honey-apple reduction over tasso braised Southern greens topped with sunflower shoots.

Slow-simmered tomato soup blended smooth with herbs and a touch of cream.

Deep, smoky gumbo with roasted turkey, spicy andouille sausage, and traditional dark roux.

Baked Louisiana lump crab cake served with house-made remoulade and fresh herbs. | 2 for $24

Gulf shrimp sauteed in rich New Orleans-style barbecue butter with garlic, Worcestershire, and spices, over stone-ground yellow grits.

Creamy hummus topped with olive oil, confit garlic, sun-dried tomatoes, veggies, and herbs. Served with warm pita bread.