Tuesday Menu

SHARING
LAFAYETTE BOUDIN BALLS — 18
Auntie Bri’s special blend of pork, rice, herbs and spices
rolled in our house batter and fried to golden brown.
Served with a lemon zest aioli

NEW ENGLAND CRAB CAKES — 25
Wild caught lump crab, twisted seasoning blend

CRAWFISH TRUFFLE MAC + CHEESE — 24
Elbow pasta and crawfish tails tossed in truffle cheddar
sauce, topped and baked with Japanese breadcrumbs,
mozzarella, cilantro and green onions *
Add shrimp— 6

FAVORITES
THE FRIED BIRD — 15
Juicy brined chicken breast, tomatoes, letttuce and
twisted sauce on a brioche bun

ALL AMERICAN BURGER — 16
A ground Chuck, brisket, and short rib patty, applewood
smoked bacon, fresh avocado, white cheddar cheese,
lettuce, tomato and onion on potato bun *

ORLEANS CHICKEN — 28
Creole spiced boneless chicken breast with roasted
garlic mashed potatoes, and flash fried
chili garlic Brussels sprouts

PIZZAS
OMNIVORE — 14
Mozzarella, pepperoni, Canadian bacon, Italian sausage,
Kalamata olives, and sliced pepperoncini

CALABRIAN — 14
Calabrian chilies, shaved parmigiano Reggiano, prosciutto, and baby arugula

QUEEN MARGHERITA — 14
Marinara sauce, fresh mozzarella, basil

CHICKEN BACON RANCH — 14
Blackened chicken with applewood bacon, red onion,
tomatoes, topped with cilantro and chili garlic ranch

WILD MUSHROOM — 14
Roasted wild mushrooms, truffle oil, and mozzarella
cheese, topped with micro greens

GREEK PIZZA — 14
Spinach, sun dried tomatos, feta, white pepper sauce

ENTREES
CHAPPEL HILL — 25
Penne tossed in a marinara cream sauce with grilled
shrimp and Chappel Hill sausage. Served
with herbed garlic bread

MYKONOS SALMON — 32
Atlantic salmon topped off with lemon butter, topped
with capers, tomatoes, Kalamata olives, sweet basil, and
feta. Served with garlic potato mash and asparagus

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