APPETIZERS
braised lamb & sweet potato hash sunny-side up egg 9
steak tartare red wine mustard, quail egg, croutons 12
apple and celeriac walnuts, rogue creamery blue and white wine vinaigrette 8
chilled roasted beets toasted pecans, local citrus, arugula and cane vinegar 8
torn pasta rags local crawfish tails, field peas and oregano 12
baked blue crab brie and chives served “au gratin” 12
SIDES & SUCH
blue crab beignets old bay aioli 11
smothered greens 4
applewood smoked bacon 3
two potato hash 3
stone ground grits 3 with pimento cheese 4
hand-cut fries aioli and house-made ketchup 4
one egg 2
ENTRÉES
Hot Iron Buttermilk Waffle bacon brittle, warm local cane syrup, roasted pecan butter and seasonal berries 12
Spinach & Goat Cheese Omellette peperonata and two potato hash 13
LPG Cheeseburger house-made pickles, onion marmalade, arugula, whole grain mustard, aioli, gruyere with fries 15
Local Shrimp & Grits shiitake mushrooms, smoked bacon, thyme 17
Poached Eggs house-made pastrami, mustard greens and rye toast 14
Bibb Lettuce “Cobb” avocado, boiled egg, smoked bacon, oven roasted tomatoes, thomasville tomme, whole grain mustard vinaigrette 14 {add grilled chicken 6 – add poached shrimp 6 – add jumbo lump blue crab 8}
Panéed Chicken buttermilk waffle, fried egg, house-made sausage and cane syrup 18
Grilled Hanger Steak caramelized onions, arugula and hand cut fried 17
Pan Roasted Black Drum fingerling potatoes, grilled scallions and black truffle broth 21
B-E-L-T smoked bacon, sunny-side up egg, lettuce, tomato on multi-grain with fries 11
Open Faced Braised Pork Shank collard greens, pickled pepper aioli and gremoalta on batard 15
Fried Oysters soft scrambled eggs, collard greens and cornbread 15
Yellowfin Tuna chickpea sofrito, pepper vinegar and celery salad 26
JUICES
Fresh Squeezed O.J. 5
Old Fashioned Lemonade 3
Fresh Squeezed Grapefruit Juice 5
BRUNCH LIBATIONS – Served Sunday Brunch Exclusively
THE BIG RED HAMMER House-Made Bloody Mary Mix, Tito’s Handmade Vodka, Poached Shrimp, Blue Crab Claws, and House Pickled Vegetables served in a Mason Jar with a Fork 16
RAMOS GIN FIZZ Hayman’s Old Tom Gin, Fresh Lemon, Egg White, Orange Flower Water, and Cream shaken and finished with Soda 9
PISCO SOUR Gran Sierpe Pisco, Sugar, Egg White, Fresh Orange, Lemon and Lime shaken and served neat with a Luxardo Cherry 8
THE CORPSE REVIVER #2 Plymouth Gin, Cointreau, Lillet Blanc, Absinthe and Fresh Lemon served up 9
THE GENERAL PERSHING Sazerac Rye, Cointreau Noir and Fresh Lemon served chilled and neat with a twist 8
BRANDY MILK PUNCH Pierre Ferrand Ambre Cognac, NOLA Amber Rum, Vanilla and Milk finished with Nutmeg 10
BOURBON MILK PUNCH Bulleit Bourbon, Vanilla and Milk finished with Nutmeg 9
THE CLASSIC BLOODY MARY 9
MIMOSA Cava & O.J. 7
