The Front Porch

Fresh and pickled California strawberries tossed with crisp spring arugula, tender fava beans, fragrant mint, creamy feta cheese, and toasted pistachios, finished with a zesty balsamic vinaigrette.

Crispy golden-brown fried pickle chips fried to perfection, served alongside a rich and tangy crystal hot sauce aioli for dipping.

Golden crispy salt cod and potato fritters seasoned expertly, complemented by a tangy pickled ramp and vibrant green garlic aioli.

Crunchy, cornmeal-crusted bite-sized fried okra pods served hot with a side of creamy, mildly spiced jalapeño aioli.

A generous rustic bag overflowing with warm, savory, southern-style hot boiled peanuts seasoned to perfection.

Charred farm-fresh asparagus spears crowned with savory Lady Edison country ham, zesty preserved lemon, and a rich, pasture-raised runny egg.

Flaky, tall southern buttermilk biscuits drenched in a rich, peppery sausage country gravy and garnished with fresh herbs.

Crisp romaine hearts tossed in a robust creole Caesar dressing, topped with shaved pecorino cheese, savory Sicilian anchovies, and crisp garlic croutons.

A vibrant winter citrus salad featuring pomelos, cara cara oranges, arugula, Belgian endive, radicchio, shaved fennel, goat cheese, toasted hazelnuts, and a tangy blood orange vinaigrette.

A rich and savory blue crab étouffée featuring tender tomatoes, the holy trinity, and fresh Gulf blue crab served over a bed of steamed white rice.

A traditional paper bag filled with hot, freshly boiled southern style peanuts packed with rich savory brine.

Gourmet fall salad with crisp Bosc pears, white pomegranate arils, Point Reyes blue cheese, bacon lardons, candied pecans, and a luscious honey-balsamic vinaigrette.

Savory pan-seared fermented black-eyed pea cakes served over sautéed rainbow chard and finished with a rich, earthy smoked pecan romesco sauce.

Fresh West Coast sole with a crispy blackened crust, served with Nueske's bacon and black-eyed pea Hoppin' John, wilted spinach, and a silky beurre blanc.

An 8 oz patty of Copper Creek ranch ground beef or an Impossible patty served on a toasted brioche bun with a side of golden creole fries.

A hearty, deep green vegan gumbo featuring a robust medley of mustard greens, collard greens, chard, spinach, holy trinity, okra, and steamed white rice.

Tender Abita root beer braised pork shoulder served alongside creamy Anson Mills polenta, County Line Farms spigarello broccoli, and crispy fried potato skins.

A hot cast-iron dish of creamy baked grits layered with earthy mushrooms, wilted spinach, warm goat cheese, bacon crack, and a perfectly baked egg.

Crunchy tortilla chips smothered in a spicy guajillo chili sauce and savory soyrizo, garnished with fresh cilantro and vibrant pico de gallo.

Thick-cut brioche French toast infused with bourbon and vanilla, topped with whipped cream, fresh seasonal fruit, and real maple syrup.

An aromatic browned butter waffle topped with three pieces of Rocky Jr. sustainable fried chicken and sweet maple syrup.

A hearty classic breakfast featuring two eggs any style, a warm buttermilk biscuit, and your choice of breakfast meat or fresh fruit.

A breaded and fried steak smothered in a savory sausage gravy, served with two eggs cooked to your preference.

Two perfectly poached eggs sitting upon toasted English muffins, Canadian bacon, and smothered in a rich creole hollandaise sauce.

A crusty French baguette stuffed with crispy fried chicken, shredded lettuce, fresh tomato, and zesty remoulade, served with creole seasoned fries.

Caramelized Brussels sprouts tossed in a house-made Cajun spiced fish sauce and finished with toasted pecans.

Fluffy, buttery garlic mashed potatoes served with a deep well of savory brown gravy.

Slow-simmered southern collard greens prepared with your choice of ham hock or vegan seasoning.

A comforting bowl of seasoned vegan red beans served over a bed of fluffy white rice.

Crispy golden french fries dusted generously with a vibrant red creole seasoning blend.

Three tall, golden-brown buttermilk biscuits served fresh and warm.

Five moist, golden-brown cornbread muffins baked in a rustic tin and brushed with honey butter.

Slices of savory, pan-seared Canadian bacon with golden-brown edges.

A warm bowl of ultra-creamy, yellow stone-ground grits loaded with melted cheddar cheese.

Freshly baked southern buttermilk biscuits with a golden crust and tender crumb.

Crispy, golden-brown tater tots piled high and perfectly seasoned.

Traditional New Orleans style red beans cooked slowly with spices, served over white rice.

Sliced smoked andouille sausage links with a beautifully charred exterior.

Toasted English muffin halves spread with melted golden butter.

A single farm-fresh egg cooked sunny-side-up with a bright orange runny yolk.

Crispy french fries tossed in bold creole spices.

Juicy, caramelized pork breakfast sausage patties with a hint of maple glaze.

Crispy, wavy strips of smoked bacon stacked on a small plate.

A golden, crisp Belgian waffle with deep pockets, dusted lightly with powdered sugar.

A refreshing bowl of mixed fresh seasonal fruit including melon, berries, and pineapple.

Savory plant-based sausage patties browned to perfection on a flat-top grill.

A rich slice of bourbon pecan pie with a flaky crust, drizzled with decadent chocolate sauce and whipped cream.

Warm, bubbling peach cobbler topped with Mitchell's vanilla ice cream and bourbon caramel sauce.

Silky caramel flan paired with a refreshing scoop of Mitchell's daily fruit sorbet.

Two scoops of rich Mitchell's vanilla bean ice cream generously drizzled with warm chocolate sauce.

A crystal glass filled with deep amber 10-year tawny port wine.

A pour of rich, golden-brown Madeira wine in an elegant tasting glass.

A short snifter glass containing golden-brown Raynal VSOP brandy.

A classic glass of golden Hennessy cognac, served neat.

A shot glass filled with dark, herbal Fernet-Branca herbal liqueur.

A miniature straw-wrapped bottle of Underberg herbal digestive bitter.

A steaming ceramic mug of freshly brewed black coffee.

A ceramic teapot served with a steaming cup of herbal tea and honey.

A refreshing cocktail made with bourbon, orange curacao, lime, orange juice, and orange bitters.