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Menus
Our menus
A brand-new lunch, dinner and dessert menu, written from scratch, every day the restaurant opens. Here is how that works — and what it tends to look like.
Why there is no fixed menu
Most restaurants print a menu, laminate it, and change it twice a year. We have never done that. Every morning the kitchen looks at what has arrived, decides what to cook, and writes the day’s menu around it. Lunch, dinner and dessert, all of it, every day, since 1996.
The cost of that is obvious — it is a great deal more work than the alternative. The benefit is that the cooking never goes stale, the produce is whatever is genuinely good that week, and a regular who eats here every Thursday for a decade never gets bored.
How to see today’s menu
- Facebook — the day’s menu is posted each morning on our page. This is the fastest way.
- Phone — call (850) 224-2466 and whoever answers will run through it.
- Walk in — and be pleasantly surprised, which is the way most of our regulars prefer to do it.
What the menus on this site are for
The four example menus below are real archived menus from this kitchen. They are here so that someone deciding whether to book a table can see the actual range: how a dish is built, how the flavours are combined, roughly what things cost. Treat them as a portrait, not a promise.
Four services
Pick a menu to look through
Lunch
Salads that are not an afterthought, a long list of plates, and pasta worth the afternoon slump. Quick enough for a working lunch.
Example lunch menuDinner
Thirteen starters, five salads, sixteen plates. The full range of what the kitchen does, in the room at its loudest.
Example dinner menuSunday brunch
Full English breakfast next to chilaquiles next to lobster mac and cheese. Bubbles by the glass or the carafe.
Example brunch menuDesserts
The section that has taken this restaurant to a James Beard semifinal. Do not skip it, even if you think you are full.
Example dessert menuWines & beer
Deliberately esoteric. Ask the staff what to drink with what you have ordered — they will have an opinion.
Wine & beer listDietary needs
What we can adapt, what to tell your server, and how a daily-changing kitchen handles allergies.
Dietary & allergensThe signatures
The few dishes that never leave
Everything changes here except these. Regulars would riot.
Mojo spiced chicken
With shrimp, chorizo, jalapeno-jack cheese and black beans ‘n rice. Enormous. Frequently described as enough for two people, and frequently ordered by one anyway.
Linguini, crawfish & tasso ham
Mushrooms, roasted garlic cream sauce, asiago. The most Louisiana thing on the menu and the dish people name first when asked what they had.
Peppered flank steak
Gorgonzola-herb butter, crispy onion rings, mashed potatoes. Onion rings at lunch, mash at dinner; both versions have their partisans.
Black bean cakes
Salsa fresca and smoked chile sour cream. On the menu since roughly the beginning, and the reason some vegetarians have been coming here for twenty years.
Menu questions
Is the menu on this website today’s menu?
No. The menus published here are genuine archived examples so you can see the range and style of the kitchen. Today’s actual menu is written each morning and posted to Facebook. You can also call and ask.
Does anything stay on the menu permanently?
A handful of dishes have become fixtures by public demand: the mojo spiced chicken with shrimp and chorizo, the linguini with crawfish and tasso ham, the peppered flank steak with onion rings and mashed potatoes, and the black bean cakes. Beyond those, assume everything is new.
What sort of food is it, exactly?
New American, cooked by people with wide interests. Southern and Cajun roots, strong Caribbean and Latin American influence, and a real Asian streak — miso, gochujang, sambal, hoisin, Thai curry. Menus are often shaped by where our chefs have been travelling.
Are portions large?
Generally, yes. Guests regularly report that a single plate feeds two, particularly the mojo chicken. Ordering several starters between a table instead of entrees is a completely normal way to eat here.
How expensive is it?
Lunch plates historically sat in the low-to-mid teens; dinner entrees in the high teens to mid twenties. Current pricing sits above those archived figures. It is fair value for the cooking, and it is not a cheap night out.
Find out what today’s menu says
It went up on Facebook this morning. Or just call and ask.