This is a sample menu, we exclusively use local farmers and purveyors, so our menu changes everyday and may even change over the course of a night.  We do our best to keep this menu up to date, but it is mostly here to give our guests an idea of our food rather than find specific items.


 Freshwater Dinner Menu


Small Plates-Meant to be enjoyed by one person as part of a multi-course dinner.

Breads & Spreads  4

Striped Bass Crudo, Cucumber Broth, Radish & Herb Slaw  6

Salad: Greens & Flowers from Stirring Soil Farm, Bread and Cheese from Here  7

Heirloom Tomato Salad, Spring Mix, Beets, Peach Chutney, Lincoln Log Goat Cheese  10

Chilled Corn & Peach Soup, Anaheim Peppers, Crème Fraiche, EVOO, Herbs  7 

Pesto Cavatelli, Summer Vegetables, EVOO Spring Onion  10

Potato Gnocchi Stroganoff, Braised Beef Neck, Pickled Onions, Crème Fraiche  14

Prawn and Tarragon Tortellini, Summer Vegetable “Macque Choux”  12

Tagliatelle a Olio, Freshwater Boquerones, Garlic, Chile Flake  10

Cold-Smoked Ruby Trout, Cucumber, Cherry Tomato, Dill  8

Crawfish Hushpuppy, Harissa Aioli, Kim Chi  9


*Consuming raw or undercooked Meat, Poultry, Eggs, Fish, or Shellfish may lead to an increased chance of food borne illness.



Plates to Share

Charcuterie Board, Pickles, Bread, Mustard  16/28 (Add Cheese 4/8)

Summer Vegetables Frito Misto, Green Coriander Crema  12

Sweet Potato Confit, Olive Oil, Grilled Bread, Toasted Pecans  10


Large Plates-Meant to be enjoyed by one person as an entrée in a multi course experience.

Pan Seared Sturgeon¸ Caponata, Corn Sauce  32

Tasso Cured Duck Leg, Popcorn Grits, Roasted Turnip, Duck Jus  32

Dry-Aged Sirloin* of Beef, Hasselback Potatoes, Celery Salad, Bordelaise  32

Wood-Grilled Pork Loin, Beet Puree, Grilled Carrots, Blackberry Compote, Mustard Jus  28

Crispy Roasted Chicken, Fingerling Potatoes, Grilled Patty Pan Squash, Fines Herbes Hollandaise  25

10 Course Tasting-70


Wine Parings (Standard/Reserve)-30/75

**Tasting Menu can be modified for any and all dietary restrictions with 24 hours notice.**

Executive Chef/Owner: Calvin Davis

Sous Chef: Taylor Hindman


Chocolate Pate en Croute,

  Espresso Caramel, Bark   7


“Knafeh” Ricotta-Duck Egg Yolk Ice Cream,

Crispy Pastry Dough, Honey, Candied Pecans  6


Apple Sorbet, Pear Jam  4


Gorgonzola Dolce Clover Honey,

Semolina Cracker  4




Wines By The Glass

Half / Full / Bottle




N.V.  Domaine St. Vincent Brut 5/10/30

N.V. Picamalot  Rose 6/12/36




‘17  Van Duzer   Pinot Gris 5/10/30

‘17 Sean Minor Sauvignon Blanc 5/10/30

‘17 Sean Minor Chardonnay6/12/36

‘17 Carl Graff Riesling 6/12/36



‘15 Sean Minor Pinot Noir 5/10/30

‘16 Remo Farina Valpolicella Ripasso  4/8/24

‘15 La Vita Lucente 6/12/36

‘16 Domaine Casagnau Vin d’Pays  4/8/24



Reserve Wines By the Glass

2 oz / 4oz


2015 Kesner Chardonnay  6/11


2017 Abazia di Novacella Kerner  5/10


2013 Chester Kidder Cabernet Blend 12/23


2013 Tomassi Amarone 12/23


2015 Bien Nacido Pinot Noir 10/18


2015 Klinker Brick “Old Ghost Zin 10/18



 Seasonal Cocktails



Pink Lady

Pickney Blend Hibiscus Gin


Blueberry Liquor

Egg White

Peychaud’s Bitters


Bramble On

Elderberry Cordial

Rieger Whiskey

Velvet Falernum


Pucker Up!

Citricated Apple Infused Vodka

Pickney Bend Tonic Syrup

Pierre Ferrand Dry Curaçao


KC Tea

Lifted Spirits Gin

Seasonal Spice Syrup

Angostura Bitters

Citric Acid


The Last Shaman

Mezcal Vida

Ginger/Turmeric Cordial

Lion’s Mane Tincture

Sage Smoke