served Saturday and Sunday, 11am until 3pm	Download printer-friendly menu

• 
• Bacon Wrapped Quail
  with jalapeño cheese grits 11
• Pan Seared Chicken Dumplings
  served with sweet chile dipping sauce and crushed peanuts 9
• Grilled Flatbread
  topped with salsa verde and three cheeses, topped with baby arugula and crushed cherry tomatoes 12
• Seared Scallops
  with asparagus and warm wheat berry salad 11
• Grilled Salmon Tacos
  three small tacos with black beans, tomatillo salsa, crème fraiche and fresh garnishes 10.5
• Steamed Mussels
  with housemade chorizo and grilled bread 11
• Duck Spring Roll
  with ginger scallion soy dipping sauce 9.5
• Lump Crab Cakes
  with red pepper buerre blanc 12

• /Soups
• 3 Hour Roasted Tomato Soup 6/7
  and grilled toast topped with Texas goat cheese
• Gulf Coast Filet Gumbo 8/10
• Charred Tomato and Chicken Tortilla Soup 6/7
• Caesar Salad (evenings, prepared table side) 9
• Heirloom Tomato Salad
  cucumber, purple onion, feta and Kalamata olives dressed with lemon, extra virgin olive oil and herbs 10
• Red Romaine Salad
  with baby beets, bleu cheese, apple, Marcona almonds and sherry vinaigrette 10
• Mache Salad
  with caramelized pumpkin, truffle cheese, pear and candied walnuts with apple cider vinaigrette  10
• Roasted Pear
  stuffed with bleu cheese, dried fruit and nuts, served with greens 9
• Goat Cheese Salad
  with spinach and warm mushrooms 9
• Fried Green Tomato Salad
  with bleu cheese and pecans 8.5
• Jumbo Crab Salad
  with avocado, tomato  15
• Grilled Shrimp Greek Salad
  mixed lettuces, shrimp, tomato, cucumber, feta, peppers and olives  15
• Cobb Salad
  with chicken, bleu cheese, bacon, egg, tomato and avocado 15
• Tenderloin Salad
  sliced beef served with a chopped salad of avocado, tomato, roasted corn, blistered peppers, black beans and green onions, with cilantro lime vinaigrette 18

• 
• Red Corn Chicken Enchiladas
  with corn pudding and green beans 16
• Meatloaf Tower
  with mashed potatoes, spinach and mushroom gravy 16
• Pecan Crusted Chicken
  with mashed potatoes and spinach 16
• Spectacular Vegetarian Platter 15

Split Plate +3 No Separate Checks

Specialties

• Bistro Breakfast
  grilled hanger steak served with two poached eggs, rosemary potato cake, spinach and tomato hollandaise 18
• “Croque-Madame”
  griddled slice of housemade brioche, flavored with ham, gruyere and caramelized leeks and topped with poached eggs and herbed buerre blanc 14
• Shrimp and Grits
  spicy grilled shrimp over stone ground cheese grits and green onion 17
• Heirloom Tomato Tart
  served with a small green salad 13
• Crawfish Grits Cakes and Eggs
  poached eggs over stone ground grits cakes with crawfish, andouille sausage and choron sauce 15
• Brioche French Toast
  stuffed with bananas and served with maple syrup and caramel sauce 10
• Chicken and Andouille Hash
  with potatoes, sunny side up eggs and jalapeno hollandaise 13
• Backstreet Benedict
  two poached eggs over cheddar chive biscuits and Canadian bacon, topped with jalapeño spinach béarnaise and served with stone ground grits and asparagus 14
• Crab Cakes and Eggs
  with red pepper beurre blanc 16
• Migas
  scrambled eggs with tortilla chips, green onion, jalapeño, tomato and queso blanco, served with black beans and bacon 13
• White Wine Poached Salmon
  served in its broth with shaved fennel, root vegetables and herb sauce 18

• Sandwiches
• Fried Egg Sandwich
  with arugula, tomato, bacon, red pepper mayonnaise and pesto, served with fruit 11
• Backstreet Bacon Black Angus Burger
  served on seeded whole wheat with chipotle mayonnaise and pencil fries 11
• Portabella Panini
  with red pepper, zucchini, eggplant, mozzarella, olive tapenade and pesto dressing 11
• Lobster Sandwich
  on toasted brioche with spicy onion rings 13

• 
• Pan Sauteed Gulf Shrimp with slice grilled potato, tomatillo poblano chutney, slow cooked garlic and a squeeze of fresh lime 20
• Roasted Chicken Breast
  stuffed with mushrooms and goat cheese and served with French lentils and aromatic root vegetables 17
• Pan Seared Grouper
  with crabmeat cherry tomato vinaigrette and served with roasted potatoes 25
• Rainbow Trout
  crusted with hazelnuts and pan sautéed, served with vegetable terrine and salsa verde dressing 20
• Angel Hair Pasta
  with shrimp, olives, pinenuts and sun-dried tomatoes 17
• Jalapeño Fettucine
  with chicken, tomatoes, black beans and cilantro 16
• Chicken Milanesa
  served with arugula salad 15
  

Split Plate + 3.00


Corn Pudding                  Sweet Potato Terrine      Sautéed Spinach     Macaroni and Cheese
Sautéed Green Beans     Stone Ground Cheese Grits     Butternut Squash   
Asparagus  Mashed Potatoes

- No Sperate Checks Please -

Last updated 4-14-08