South of the Seven

Fresh sweet onions caramelized for six hours and finished with a savory broth. Served with a roasted garlic crouton and melted Gruyère cheese.

Straight from Bayou Teche, Louisiana. Rich, dark roux loaded with chicken and sausage. Served over rice.

Sushi-grade yellowfin tuna, marinated in a garlic sriracha soy sesame sauce, tossed with scallions and avocado, and served over sesame rice.

Fresh snapper collars, crispy fried and tossed with Buffalo sauce. Served with blue cheese dressing.

House-ground pork, tossed with ginger, garlic, bird peppers, scallions, shredded carrots and red cabbage. Served on romaine lettuce leaves with a sprinkling of crunchy peanuts.

Imported Greek Vhalordiri cheese, oven roasted, bathed in olive oil and fresh-squeezed lemon. Served in a sizzling cast iron skillet with bread.

Crispy duck wings, glazed with habanero sweet chili sauce, served with a cumin ranch dipping sauce. 4 for 11.75 / 6 for 15.75

Chopped artichoke hearts, baked with fresh spinach, parmesan, and cream cheese, and served with House-made toasts.

Bao bun sliders, with your choice of slow-roasted pork belly or shredded duck, served with pickled vegetables and hoisin sauce. Pork Belly 22.50 / Shredded Duck 23.

Pizza from the Greeks who lived on the Black Sea, with three cheeses and toppings melting together in the middle.

Pizza from the Greeks who lived on the Black Sea, with three cheeses and toppings melting together in the middle, with shiitake mushroom, roma tomato, and red onion.

Pizza from the Greeks who lived on the Black Sea, with three cheeses and toppings melting together in the middle, with sausage, bacon, and red onion.

Fresh, locally-caught Cobia, stuffed with blue crab stuffing, served with Key lime white wine sauce, two potato mash, and roasted vegetables. All entrees are served with a garden salad with balsamic vinaigrette. House-made ranch dressing (.50) or blue cheese (.75) may be substituted. A caesar salad may be substituted for $5.00.

Fresh, locally-caught Black Grouper, sautéed, with lemon caper garlic white wine sauce. Served with two potato mash and roasted vegetables.

A hearty bowl of rich, flavorful Asian broth with rice noodles, onions, cilantro, shiitake mushrooms, scallions, and a jammy egg. Vegetarian 25 / Pink Shrimp 33 / Pork Belly 33.

House-made pasta filled with pink shrimp and spiny lobster, garlic, ricotta and parmesan cheeses. Served with vodka sauce, three sautéed shrimp, and spinach.

Fresh, locally-caught Yellowtail Snapper, fried whole, drizzled with a saki-infused Thai chile sauce, served on a bed of jasmine rice with Thai pickle salad.

Tender chicken breast, stuffed with blue cheese and bacon, and crusted with pecans. Served with Creole white wine sauce, two potato mash, and roasted vegetables.

Ravioli made with shiitake, cremini, and portobello mushrooms, served with a mild goat cheese basil cream sauce.

Pasta layered with pecorino romano cheese, seasoned ground beef and whole milk ricotta cheese, with our House-made roasted garlic marinara.

Our not-so-classic meatloaf... a ground blend of short ribs, brisket, and chuck... with chorizo and poblano peppers. Served with crispy onion ribbons, home-style gravy, two potato mash, and roasted vegetables.

Heritage Farms center-cut pork chop, 10 ounces, stuffed with artisan smoked sausage, manchego cheese, and spinach. Served with an apple cider whole grain mustard demi glace, two potato mash, and roasted vegetables. All entrees are served with a garden salad with balsamic vinaigrette. House-made ranch dressing (.50) or blue cheese (.75) may be substituted. A caesar salad may be substituted for $5.00.

Our 14-ounce New York Strips are grain-fed, well-marbled, flavorful, and tender. Served with horseradish sauce and your choice of two potato mash with roasted vegetables or french fries.

Our boneless ribeye steaks are beautifully marbled and served with horseradish sauce and your choice of two potato mash with roasted vegetables or french fries. 14-ounce 63 / 16-ounce 69.

Black Angus filet mignon, 8 ounces, peppercorn-crusted, topped with blue cheese and served with a red wine demiglace, two potato mash, and roasted vegetables.

This special cut of pork originated in Puerto Rico in the 1950's and includes the loin, the belly, and the ribs... all in one chop! We source Heritage Farms Cheshire pork and brine it, roast it, then deep fry it to order. Korean barbecue glazed and served with kimchi, jasmine rice, lettuce leaves, pickled vegetables, and Bao buns.

50-oz bone-in Tomahawk Ribeye Steaks. Extra-thick and bone-in to enhance flavor, this ribeye steak is.