DINNER
Our menu is shaped by seasonal availability. Some items may vary.
| starters |
pork belly 15
pickled peppers pepper jelly, cole slaw
blue crab gratin 20
bechamel, parmesan
lobster spaghetti 22
fumet, chili, grana padano
confit duck bombs 15
feta, prosciutto, jalapeno, pepper jelly
crab claws 28
butter, garlic, sambal
two cracker oysters 18/34 *
raw, tabasco mignonette, radish, jalapeno
| soup and salad |
chef’s gumbo 13
andouille sausage, roasted duck, two brooks rice
shrimp bisque 16
chili, corn, fresh cream
Staigle’s wedge 14
baby iceberg, house cured bacon, smoked tomatoes, blue cheese dressing
kale salad 13
pear, cranberries, goat cheese, red wine vinaigrette
caesar 13
caesar dressing, grana padano croutons, crisp garlic
| entrees |
spiced gulf fish m/p
sweet corn macque chou, blue crab
Blackjack burger 24 *
Wagyu, fresh bun, bacon jam
Dante’s chicken 28
fried, honey creamed mustard greens
seared tuna 48 *
soy glazed, miso roasted bok choy
house filet 60 *
roasted broccolini, crab gratin
bone in pork chop 42 *
pepper jelly, sweet potato spaetzle
braised short rib 35
mushroom risotto, red wine demi glace
roasted cauliflower 28
ziti, mushrooms, smoked tomato confit
| steaks |
petite filet 42 *
choice, black angus
large filet 62 *
choice, black angus
ribeye 60 *
prime, black angus
Wagyu 50 per oz.
A5 grade, Japanese
cut of the day see board *
| sides |
roasted broccolini 10
parmesan, garlic, butter
corn macque chou 12
bacon, tomatoes
lyonnaise potatoes 11
caramelized onion, butter
mushroom risotto 12
wild mushrooms, parmesan
pimento mac and cheese 11
cheddar, fried cracker crumble
truffle mashed potatoes 11
truffle, garlic
brussel sprouts 10
pepper jelly, pickled peppers
| additions |
Oscar 18
crab, béarnaise, asparagus
mushrooms 9
marinated and sautéed
gulf shrimp 12
lemon butter
gulf crabmeat 15
lemon butter
sauces 3
béarnaise, red wine bordelaise, horseradish