Our Menu

Wrapped in applewood smoked bacon, paired with crisp fennel salad and finished with a sweet and spicy sauce.

Italian sausage, Parmesan cheese, fresh mozzarella, basil pesto and house marinara.

Served with Cajun remoulade, ketchup and malt vinegar. • Add Truffle Oil +$2.00

House barbecue sauce, roasted chicken, mozzarella, red onion, mixed bell peppers & bacon.

Garnished with roasted red pepper and served with house-made bistro sauce.

A rich blend of bay scallops and wild shrimp, roasted corn, Gouda and Swiss cheeses, jalapenos, red peppers and fresh chives. Served with tortilla chips and grilled flatbread.

Classically prepared, topped with bacon and lightly smoked for an enhanced flavor.

Apalachicola select half-shell oysters with Cajun butter, Parmesan and fresh parsley. Servings of 6 or 12.

Crispy wontons, seared ahi tuna, avocado, cucumber, edamame, jalapeño, radish, spicy mayo & Ponzu on the side.

Spiced chorizo, roasted poblano peppers and creamy queso with warm tortilla chips.

Chef's weekly creation using fresh local produce.

Iceberg lettuce, cherry tomatoes, bacon, and shredded cheddar cheese with smoked tomato ranch.

Chopped romaine hearts, croutons, and shaved Parmigiano-Reggiano.

Chopped iceberg lettuce and mixed greens, bacon, tomatoes, roasted corn, avocado, cucumber, cheddar cheese, green onion, egg, and shredded carrots. Tossed with your choice of dressing.

Warm almond and herb-crusted goat cheese, baby spinach, Granny Smith apple, tomato, and sherry vinaigrette dressing.

Certified Angus ground beef, lettuce mix, shredded cheddar cheese, applewood bacon, pickles, tomatoes, fried onions, and house-made Bistro dressing.

Fried chicken breast, shredded romaine, Parmesan cheese, and Caesar dressing. Served with pommes frites.

Slow-braised meat on a brioche roll, horseradish cream slaw, white cheddar, and natural au jus. Served with pommes frites.

Garlic anise cream sauce or white wine garlic lemon sauce.

Cougar Bait beer-battered cod, served with house-cut pommes frites, cilantro lime cole slaw, and tartar sauce.

Applewood bacon, arugula, tomato, shaved onion, white cheddar cheese, and basil aioli on a brioche roll. Served with cornichons and pommes frites.

Flour tortilla with shredded cabbage mix, pico de gallo, and queso fresco, drizzled with a sweet and spicy sauce.

Chicken Al Pastor $7.50
Beer Battered Cod $8.00
Blackened Shrimp $8.50

Jasmine rice, romaine, corn, black beans, peppers, onion, tomato, jalapeño and tortilla strips. Add Chicken $7 | Shrimp $8 | Salmon $12 | Hanger Steak $17

Champagne garlic crema, bay scallops, mussels, blistered tomatoes, and shallots.

Capellini, capers, blistered cherry tomatoes, spinach, parsley, and lemon zest with a lemon butter sauce. Add chicken $7 / Shrimp $8 / Salmon $12

Yukon mashed potatoes, grilled asparagus, and bordelaise sauce. Market price

12-hour braised short rib served with Yukon gold whipped potatoes, fresh green beans, and natural au jus.

Bourbon maple sauce, smoked Gouda & andouille grits, and fresh green beans.

Chef's daily special. Ask your server for details.

8 oz. hanger steak, cajun compound butter, crispy fried onions & pommes frites.

Slow-stirred Arborio rice with roasted fall vegetables, Parmesan and brown-butter sage. Add Chicken $7 | Shrimp $8 | Salmon $12

Multi-color quinoa, couscous, mixed spring vegetables, and chopped kale with a fresh mango vinaigrette. • Add Chicken +$7.00 | Shrimp +$8.00 | Salmon +$12.00

Panko-crusted and topped with fresh dill and caper cream sauce. Served with Parmesan risotto and roasted seasonal vegetables.

Slow braised, served with natural au jus, pearl onions, carrots & celery. Served over mashed Yukon potatoes.

Boneless chicken thighs with a bourbon cream sauce, haricot verts, and a mixture of pan-fried sweet potatoes and roasted seasonal vegetables.

One skewer of marinated chicken & pineapple and one skewer of char-grilled red onion, mixed bell peppers. All glazed with a sweet-savory Island sauce served over four-grain rice.

Andouille sausage, smoked gouda creamy grits served with sautéed Georgia shrimp, multi-color bell peppers & red onions. Topped with a Creole Cajun cream sauce.

Sesame-seared over a warm four-grain rice blend with bok-choy, snow peas, bell peppers, edamame & carrots. Drizzled with miso aioli and served with a side of ponzu.