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
Oyster Rockefeller Dip 20
Cream, spinach, anise, fried oyster, crostinis
Tasso fried shrimp 24
Spicy Tasso, gulf shrimp, gochujang
Fried Summer Squash Chips 14
House-made remoulade
| 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
Heirloom Caprese 16
Local heirloom tomatoes, fresh mozzarella, fleur de sel, balsamic glaze
| entrees |
Spiced gulf fish m/p
blue crab, Bok choy
Blackjack burger 24 *
Wagyu, fresh bun, bacon jam
Sesame seared Yellowfin 54 *
soy glazed, miso roasted Bok choy
House Filet 60
Grilled asparagus, béarnaise, demi glace
Bone in pork chop 42 *
pepper jelly, sweet potato puree
Chicken Picatta Pasta 36
Airline Chicken Breast, fresh spaghetti, capers, lemon
Smoked Mushroom Spaghetti 32
Fresh spaghetti, smoked and fried tomatoes, red wine ragu
| 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
truffle mashed potatoes 14
truffle, garlic
Brussel sprouts 12
pepper jelly, pickled peppers
Fried Asparagus Spears 14
Almondine
Carrot Souffle 11
Local honey drizzle
| 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