DINNER
Our menu is shaped by seasonal availability. Some items may vary.
| starters |
pork belly 15
pickled peppers pepper jelly, cole slaw
lobster spaghetti 22
fumet, chili, grana padano
confit duck bombs 15
feta, prosciutto, jalapeno, pepper jelly
crab claws 28
butter, garlic, sambal
| soup and salad |
chef’s gumbo 13
andouille sausage, roasted duck, two brooks rice
Staigle’s wedge 14
baby iceberg, house cured bacon, smoked tomatoes, blue cheese dressing
caesar 13
caesar dressing, grana padano croutons, crisp garlic
| entrees |
spiced gulf fish m/p
blue crab, bok choy
Blackjack burger 24 *
Wagyu, fresh bun, bacon jam
bone in pork chop 42 *
pepper jelly, sweet potato puree
roasted eggplant 28
mushrooms, smoked tomato confit
| steaks |
petite filet 52 *
choice, black angus
large filet 68 *
choice, black angus
ribeye 68 *
prime, black angus
Wagyu 50 per oz.
A5 grade, Japanese
cut of the day see board *
| sides |
roasted broccolini 10
parmesan, garlic, butter
Creamed spinach 12
garlic, fresh cream
Lyonnaise potatoes 11
caramelized onion, butter
mushroom risotto 14
wild mushrooms, parmesan
pimento mac and cheese 11
cheddar, fried cracker crumble
truffle mashed potatoes 14
truffle, garlic
Brussel sprouts 12
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