DINNER
Our menu is shaped by seasonal availability. Some items may vary.
| starters |
pork belly 15
coleslaw, pepper jelly, pickled peppers
blue crab gratin 17
bechamel, parmesan
lobster spaghetti 22
fumet, chili, grana padano
bone marrow 18
preserved mushroom, bordelaise, herbs, winter squash
raw oysters 18/34
Two Crackers Oysters, Tabasco mignonette, radish, jalapeno
tuna crudo 18 *
citrus, chili, crisp shallots, avocado
| soup and salad |
chef’s gumbo 13
andouille sausage, roasted duck, Two Brooks rice
corn soup 12
chili relish, crema, fresh cheese
Staigle’s wedge 14
baby iceberg, house cured bacon, smoked tomatoes, blue cheese dressing
compressed melon 11
arugula, fig vinegar, olive oil, fresh cheese
caesar 13
anchovy vinaigrette, grana padano, croutons, crisp garlic
| entrees |
spiced fish 32
summer squash, spring onion, blue crab
Black Jack burger 24 *
Wagyu, fresh bun, bacon jam
Dante’s fried chicken 28
honey creamed mustard greens
seared tuna 48
dauphinoise, mushrooms, house made worchestershire
house filet 52 *
spinach madeline, gulf shrimp
bone in pork chop 42 *
pepper jelly, sweet potato, parsnip, pork belly
scrim and grits 30
gulf shrimp, stone ground grits, etouffee
roasted cauliflower 28
spicy tomato sauce, mushrooms, dauphinoise
| steaks |
Staigle’s signature striploin 65 *
bone in, prime, black angus
petite filet 42 *
choice, black angus
large filet 62 *
choice, black angus
ribeye 60 *
prime, black angus
Wagyu 60 per oz.
A5 grade, Japanese
cut of the day 5 per ounce *
| sides |
spinach Madeline 11
garlic, onion
lyonnaise potatoes 11
caramelized onion, butter
asparagus 12
smoked tomato, lemon, butter
brussel sprouts 10
pepper jelly, pickled peppers
pimento Mac and cheese 11
cheddar, fried crackers
pomme dauphinoise 11
brown sugar
| additions |
mushrooms 9
marinated and sautéed
gulf shrimp 13
lemon butter
gulf crabmeat 15
lemon butter
bone marrow 14
bordelaise
Oscar 18
crab, bearnaise, asparagus
sauces 3
bearnaise, red wine bordelaise, horseradish