Our Menu
STARTS
Focaccia. 12
Grilled Housemade Foccacia | Whipped Ricotta | Caper Salsa Verde
Eggplant Friti. 17
Feathered Whole Japanese Eggplant | Panko Crusted | Fresh parm | Green Goddess
Blistered Carrots & Goat. 15
Confit Carrots | Goat Cheese Cream | Crystal Hot Gastrique *GF
Classic Caesar. 14
Shaved Romaine | House Caesar | Eggplant Croutons | Parm
Marsh Greens. 15
Little Gems | Feta | Orange | Apricot-Pistachio Vin *gf
Smoked Oysters. 28
Gulf Oysters | Chermoula Butter | Alabama White Sauce | Lardons *GF
Crispy White Artichokes. 17
Two Confit & Crisped Spanish White Artichoke | Lemon Chili Aioli | Pecan Gremolata
RAW
HERON TOWER. 98
One Dozen Mixed Oysters | 6 Boiled Shrimp | Seared Ahi Tuna | Large Louie *gf
EGRET TOWER. 65
Half Dozen Mixed Oysters | | 4 Boiled Shrimp | Seared Ahi Tuna | Small Louie *gf
OYSTERS | SHRIMP | CAVIAR
Market Price
The Louie. 31
Lump Crab | Gulf Shrimp | Caviar | Louie Dressing | Savory Parm Beignets
BIG PLATES
Red Fish Rêve. 46
Seared Gulf Redfish | Smoked Tomato Beurre Blanc | Lemon Asparagus Risotto
Shrimp Creole Gnocchi. 31
Louisiana Shrimp | Smoked Tomato Creole | House Potato Gnocchi
Pork Coppa Tchoup. 35
Compart Duroc Pork Coppa Steak | Charred Cabbage | Abita Rootbeer Moutarde
Shrimp & Grits. 31
Jumbo Shrimp | Creole Tomato & Andouille Broth | Fontina Stone Ground *gf
Deviled Soft Shell Crab. 32
Stuffed Sofshell Blue Crab | Micro Citrus Greens Salad | Pickled Chilis | Lemon Garlic Aioli
*add Chicken. 8. Shrimp. 15. Lump Crab. 20.*
Lemon Asparagus Risotto. 27
Roasted Asparagus Risotto | Pecan Gremolata | Fresh Lemon | Fresno Balsamic
*add Chicken. 8. Shrimp. 15. Lump Crab. 20.*
8 oz Dry Aged Filet. 68
Whipped Ricotta Yukons | Chermoula Butter *gf
8 oz Rosewood Wagyu Ranch Filet Frites. 48
Kennebec Handcut Fries | Brandy Green Peppercorn Cream
16 oz Ribeye Argentine. 88
Handcut 1855 Ribeye | Tarragon Chimmichurri |Whipped Ricotta Yukons
SIDES
Brown Butter Gnocchi. 12
Whipped Ricotta Yukon Golds. 10
Roasted Carrots. 11
Charred Cabbage. 12
DESSERTS
ABOUT OUR DESSERTS
Chef Blake owned a bakery for seven years, and insists that desserts are innovated and rotated regularly. Our staff will present the dessert options at each service.