Breakfast Sides. SCRAMBLE r OMELETTE

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1 SCRAMBLE r OMELETTE SERVED WITH POTATOES AND YOUR CHOICE OF FRUIT OR TOAST THE SOUTHERN SCRAMBLE 10 soft scramble or omelette with chopped bacon, sausage, ham and cheddar cheese, and topped with sour cream, green onions, and homemade salsa. THE BERKELEY 10 soft scramble or omelette with soy chorizo, spinach, parmesan cheese, tomatoes, and mushrooms, topped with green onions. THE BLUE BAYOU 14 soft scramble or omelette with blue crab, shrimp, jack cheese, green onions, and avocado. BENEDICT SERVED WITH POTATOES AND FRUIT BOXTY BENEDICT 12 corned beef, potato cakes, and poached eggs, on a sliced tomato, topped with guinness mustard hollandaise and green onions. F.G.T. BENEDICT 10 fried green tomatoes, alligator andouille sausage, and poached eggs on an english muffin, topped with our signature cajun hollandaise and green onions. CHICKEN FRIED STEAK BENEDICT 12 lightly breaded beef bottom round, and poached eggs on a buttermilk biscuit, topped with our signature southern gravy and green onions. Breakfast Sides TOAST OR ENGLISH MUFFIN 2 SAGE HOUSE POTATOES 3 CANDIED HOUSE CAYENNE BACON 3 BREAKFAST SAUSAGE 3 THREE EGGS 3 PECAN WOOD SMOKED BACON 3 SOY CHORIZO 3 TASSO GRITS 4 SEASONAL BERRIES (4oz) 5 BUISCUTS AND GRAVY 5 HOMEMADE JAMS ASK SERVER CHEF'S PICK VEGETARIAN FRITTATA 12 open-face italian style omelette with a seasonal mix of fresh vegetables, topped with parmesan cheese and fire roasted corn and poblano relish. THE BRAT PACK 12 SERVED WITH POTATOES two beer braised bratwursts, sauerkraut, and two eggs (any style), served with creole mustard. THE B.L.A.T.Z. 8 SERVED WITH POTATOES AND FRUIT bacon, lettuce, avocado, tomato and zinger sauce on an english muffin. add an egg 2 BREAKFAST BURRITO 9 soy chorizo, scrambled eggs, avocado, cajun french fries, and cheddar cheese wrapped in a flour tortilla, topped with homemade salsa, sour cream, and green onions. MACHACA BREAKFAST BURRITO 14 briased short rib, scrambled eggs, red onion, bell peppers, and monterey jack cheese, wrapped in a flour tortilla and smothered with roasted poblano-lime salsa and sour cream. WAFFLE FLIGHT DELIGHT 14 a belgium waffle sampler each quater individually topped and stuffed with: bacon blueberries bananas foster nutella, each finished with chantilly cream. SIMPLE GRANOLA 8 served with choice of greek yogurt or milk. add seasonal berries or bananas 2 CINNAMON FRENCH TOAST 8 cinnamon swirled french toast with homemade chantilly cream. add nutella, seasonal berries, bananas or foster sauce 2 PER TOPPING CLASSIC 8 CHOOSE THREE OF THE FOLLOWING: two eggs (any style), bacon, soy chorizo, sausage, fresh fruit, toast, english muffin. add potatoes 2 BELGIAN WAFFLE 10 HOMEMADE WAFFLE WITH YOUR CHOICE OF TWO TOPPINGS: bananas, toasted almonds, or chantilly cream. add seasonal berries 3 add bacon inside waffle 2

2 $8 PASTA WITH CHEDDAR, MOZZARELLA, JACK CHEESE, TOPPED WITH CRUMBLED FLAMING HOT CHEETOS AND GREEN ONIONS. ADD ANY OF THE FOLLOWING ITEMS TO YOUR MAC AND CHEESE: CORN RELISH 1 MUSHROOMS 1 CARMALIZED ONIONS 1 BACON 1 AVOCADO 2 CANDIED CAYENNE BACON 2 SOY CHROIZO 2 ANDOUILLE SAUSAGE 2 BRAISED SHORTRIB 3 CORNED BEEF 3 SHRIMP 3 LUMP CRAB 4 APPETIZERS SAMPLER 16 original mac n flaming hot cheetos, fried green tomatoes, devilish eggs, and bacon wrapped crab stuffed jalapenos. BLUE CRAB CAKES 14 served with a spiced apple cider dipping sauce. FRIED PICKLES 10 1/2 ORDER 6 deep fried panko crusted pickle coins, served with chipotle mayo dipping sauce. SHORT RIB SLIDERS 10 braised short rib, carmelized onions, pepper jack cheese, and red wine demi-glace. SHORT RIB POUTINE 12 hand-cut fries, topped with braised short rib, carmelized onions, mozzarella cheese curds, red wine demi-glace, and topped with green onions. add fried egg 2 CURRIED MUSSELS 12 mussels poached in red curry, coconut and lime reduction, served with crostinis. add pasta 2 BACON WRAPPED JALAPEñOS 10 two spicy jalapeños stuffed with crab and cream cheese, wrapped with candied cayenne bacon, topped with fire roasted corn & poblano relish, and peach-jalapeño jam. DEVILISH EGGS 7 spiked with cayenne pepper and red pepper coulis, topped with fire roasted corn & poblano relish. add bacon and siracha 2 TASSO STUFFED JUMBO SHRIMP 14 tasso stuffed jumbo shrimp served over pickled okra and pepper jelly sauce. CAJUN FRENCH FRIES 6 hand cut french fries served with chipotlé-honey dipping sauce. FRIED GREEN TOMATOES 10 served with vidalia onion relish, alligator andouille sausage, and cajun buerre blanc.

3 SANDWICHES ALL SANDWICHES ARE SERVED WITH CAJUN FRIES AND CORNICHON PICKLES. ADD BACON, ALLIGATOR ANDOUILLE SAUSAGE, FRIED EGG, SOY CHORIZO, OR AVOCADO 2 CAN BE SERVED AS LETTUCE WRAP SHRIMP PO BOY 14 cajun crusted shrimp, pickles, romaine lettuce, tomatoes, fresh herbs, and zinger sauce served on a french roll. THE CRABBY PATTY 14 crab patty, mama s slaw, tomatoes and zinger sauce on an onion brioche bun. THE REUBEN 10 thinly-sliced corned beef, sauerkraut, and swiss cheese on grilled rye, served with a side of our zinger dipping sauce. THE NINNY 10 fried green tomatoes, avocado, and jack cheese with zinger sauce on toasted sourdough. THE COWLIFORNIA 8 blend of california mozzarella, cheddar, aged parmesan cheese, and tomato on toasted sourdough. VEGGIE BURGER 12 black bean patty made with farro, bell and poblano peppers, red onion, garlic, and apple sauce. Topped with chipotle mayo, fried pickles, tomato, red wine vinegar tossed arugula and pepperjack cheese on an onion brioche bun (can be made vegan, ask your server how). add corn relish 1 CATALINA BURGER 14 1/2 lb, cajun seasoned bison patty with cheddar cheese, fresh tomatoes, lettuce, onions, and zinger sauce on an onion brioche bun. MY BOY BLUE BURGER 15 1/2 lb, cajun seasoned bison patty with point reyes blue cheese, fried shallots, bourbon BBQ sauce, and candied cayenne bacon on onion brioche bun. SOUP OF t DAY CUP 6 BOWL 8 Fresh Greens ADD ORGANIC CHICKEN BREAST 5 SHRIMP 6 FISH OF THE DAY MARKET PRICE HALF SALAD AVAILABLE 6 CAESAR SALAD 10 hearts of romaine, mama s croutons, fried anchovies and parmesan cheese, tossed in a classic caesar dressing. FARMERS MARKET SALAD 10 Chef Roq s fresh, seasonal daily creation. WEDGE SALAD 10 iceberg lettuce, house made blue cheese dressing bacon, toasted almonds, and red onion. WARM SPINACH SALAD 10 spinach, bacon, red onion, and croutons tossed with red wine vinaigrette, topped with a poached egg.

4 CHEF'S PICK CHEF S PASTA MARKET PRICE MOLASSES GLAZED PORK CHOP oz bone in pork chop topped with bruleed molasses butter served over tasso grits and braised greens. BBQ ST. LOUIS STYLE PORK RIBS 30 HALF ORDER 18 secret dry rub topped with fire roasted corn and poblano relish and bourbon BBQ sauce, served with yukon gold mashed potatoes topped with scallions. BUTCHERS CHOICE MARKET PRICE TURKEY MEATLOAF 16 cranberry glazed turkey meatloaf topped with red wine demi glace, served with seasonal fresh vegetables, and yukon gold mashed potatoes topped with scallions. CHICKEN FRIED STEAK 16 lightly breaded beef bottom round topped with gravy served with braised greens and yukon gold mashed potatoes topped with scallions. CHICKEN CHICKEN AND OKRA GUMBO 14 with alligator andouille sausage, bell peppers, onions, celery and spices slow-cooked with brown butter roux, served over white rice topped with scallions. CHICKEN POT PIE 14 chicken, celery, peas, carrots, onions and potatoes, in a creamy bechamel with fresh puff pastry, topped with scallions. BUTTERMILK FRIED CHICKEN 16 leg, thigh, and avian breast served with mama s slaw, yukon gold mashed potatoes, and our signature southern gravy. please allow 25 minutes SEAFOOD CATCH OF THE DAY MARKET PRICE JAMBALAYA 18 our spicy jambalaya:cajun style rice with simmered bell peppers, pasilla peppers, red onions, tomatos, chicken, andouille sausage and jumbo shrimp. SHRIMP SCAMPI 16 a classic scampi with six jumbo shrimp, in a white wine garlic-butter sauce over pasta, served with crostinis. MEATLESS MARKET RISOTTO 14 arborio rice, seasonal mix of fresh market vegetables, and mushrooms tossed with parmesan cheese and herbed tomato sauce, topped with greek yogurt and scallions. EGGPLANT VEGETARIAN LASAGNA 14 zucchini and yellow squash stuffed with crimini mushrooms, spinach, goat cheese and ricotta cheese served over a spicy marinara sauce. Sides MAMA S CAJUN SLAW 3 BRAISED GREENS 3 MASHED POTATOES 4 BUTTERMILK BISCUITS WITH HONEY BUTTER AND JAM 4 TASSO GRITS 4 BISCOTTI 3 FOR 4 SEASONAL MIX OF VEGETABLES 5

5 MAKE IT A LA MODE 2 MOLTEN CHOCOLATE CAKE 10 warm almost flourless cake with ice cream on top dusted with cocoa powder and home made chocolate sauce. LEMON CURD 8 lemon curd with vanilla crumble and topped with chantilly cream and fresh berries. SEASONAL COBBLER 8 SEE SERVER topped with chantilly cream, cinnamon and sugar. TRIO SAMPLER 8 chef s choice of three desserts. CARROT CAKE 8 moist layers of homemade carrot cake with cinnamon, candied pecans, and cream cheese frosting, topped with chantilly cream. BANANA FOSTER BREAD PUDDING 8 bananas flambeed with cinnamon, sugar, and spiced rum, topped with chantilly cream. HOT ADD BISCOTTI 1 ESPRESSO 2 DOUBLE 3 HOT TEA 3 AMERICANO 3 HOT CHOCOLATE 3 COFFEE 3 LATTE 5 CAPPUCCINO 5 CAFE AU LAIT 5 MOCHA 5 COLD KID S DRINKS 1 MILK 2 CHOCOLATE MILK 3 ICED TEA 3 COKE 3 SPRITE 3 ROOT BEER 3 MR. PIBB 3 LEMONADE 3 V8 3 GRAPEFRUIT 3 CRANBERRY 3 PINEAPPLE 3 OJ 3 GINGER BEER 4 ROOT BEER FLOAT 5 SAN PELLEGRINO 6 BROADWAY LEMONADE 4 MADE FRESH WITH CARBONATION NO FREE REFILLS STRAWBERRY LEMONADE 4 MADE FRESH WITH CARBONATIO. NO FREE REFILLS

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