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LUNCH | Monday - Friday 11:00 am - 2:30 pm
INTERIM LUNCH SPECIAL - 13
SOUP/SALAD/SANDWICH/DESSERT
FARMER’S LUNCH SPECIAL - 15
MONDAY: TROUT ALMONDINE
TUESDAY: BBQ GULF SHRIMP & GRITS
WEDNESDAY: AHI TUNA TACOS
THURSDAY: EARL LAKE FRIED CATFISH
FRIDAY: CLAYBROOK FARM MEATLOAF
STARTERS
SOUP OF THE DAY
chef ’s choice 6
MAC AND CHEESE
Tripp country ham, three cheese blend, breadcrumb crust 9
SALMON CARPACCIO
house smoked salmon, cream cheese, capers,
pickled red onion, toast points 14
CRISPY GULF OYSTERS
frisee, julienne carrots, balsamic reduction, creole mustard sauce 12
SALADS
BLACKENED GULF SHRIMP
romaine, roasted peppers, avocado, crispy tortillas, cilantro vinaigrette 14.5
CAESAR
romaine, grana padano, traditional dressing 8
add chicken 5 add fried oysters 5
GRILLED CHICKEN ASPARAGUS
arugula, feta cheese, kalamata olives, pesto, citrus vinaigrette 13.5
COBB
house-roast turkey, cucumber, egg, tomato, applewood bacon, bleu cheese, green goddess dressing 13
SANDWICHES
(All sandwiches served with house-cut fries or side salad)
THE INTERIM BURGER
Claybrook Farm beef, white cheddar, bacon, lettuce, roasted tomato, pickle, garlic aioli 14
CUBAN SANDWICH
smoked ham, roasted pork, swiss, pickle, traditional mustard 12
LENTIL BURGER
white cheddar, lettuce, roasted tomato, avocado spread, garlic aioli 10
GRILLED CHICKEN SANDWICH
lettuce, caramelized onion, tomato, honey mustard 12
MAIN
FISH OF THE DAY MKT
Chef ’s Daily Selection
BLACKENED CATFISH
Earl Lake catfish, orzo with mushrooms & crawfish, spinach, andouille pan sauce 14
SWEET TEA CHICKEN
green beans, arugula, mashed potatoes, whole grain mustard sauce 16
VEGETARIAN PLATE
chef ’s choice 14.5
PETITE BEEF FILET
mashed potatoes, brussel sprouts, mushroom mix, demi 18.5
Executive Chef | Jason Dallas
Chef | Ysaac Ramirez
*bread available upon request | 20% gratuity added for parties of 8 or more |
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