| SMALL PLATES | |
| *since we are farm to table, our menus are likely to change daily but may not get updated here quite as often* | |
| CHICKEN & SAUSAGE GUMBO | Joyce Farms Chicken, House-made Andouille, Collard Greens, & Two Brooks Farms Rice 12 |
| THAI WEDGE SALAD | Red Miso Dressing, Cilantro, Peanuts, Farm Egg, Shaved Carrot & Benton’s Country Ham 13 |
| TOMATO SALAD | Local Tomatoes, Compressed Melons, Peaches, Blueberries, Feta, Benton’s Country Ham, Balsamic Vinaigrette & Basil Aioli 16 |
| CRUSTACEAN BOARD | Marinated Blue Crab Claws, Jumbo Lump Crab, Herb Pureé, Romesco Sauce, Brioche & Crawfish 28 |
| TOMATO BREAD | House-made Brioche, Smoked Oyster Aioli, Flowering Herbs, Paddlefish Caviar, Basil & Benton’s Country Ham 18 |
| ROASTED BONE MARROW | Grit Girl Grits, Mushroom Jus, Salsa Verde, & Green Garlic Jam 15 |
| SHRIMP PAD THAI | Gulf Shrimp, Pork Skin Noodles, Farm Egg, Peanuts & Cilantro 21 |
| SPAGHETTI & MEATBALL | Curry Masala, Tumeric Noodles, Pork Meatball, Pangrattato, Parmigiano Reggiano, & Basil 16 |
| KOREAN BBQ PORK BELLY | Deakle Farm Cabbage, Cilantro-lime Slaw & Roasted Peanuts 15 |
| STEAK TARTARE | “Slider”, Dijonaise, Crispy Fried Shallots, Chives, Quail Egg, & Brioche 17 |
| SHAREABLE FOR THE TABLE | |
| PRIMAVERA FLATBREAD | House-made Marinara, Heirloom Cherry Tomatoes, Benton’s Country Ham, Micros Arugula, & Parmigiano Reggiano 15 |
| GULF SEAFOOD TOWER* | Southern Oysters, Amberjack Kokoda, Smoked Fish Dip, Peel & Eat Shrimp, Mahi Crudo, & West Indies Shrimp 45 |
| SOUTHERN CHEESE BOARD | Sequatchie Cove Walden, Thomasville Tomme, Asher Blue, Fresh Chevré, Blackberry Farms Sofia & Fresh Fruit 26 |
| FRENCH HERMIT OYSTERS 3-WAYS | Tempura Fried Oysters with Kimchi Slaw & Sambal Aioli, Roasted Oyster with Compound Butter & Parmigiano Reggiano, & Raw with Sambal & Rice Wine Mignonette 18 |
| SOUTHERN OYSTERS A LA CARTE | *French Hermit, Biloxi MS* *Murder Point, AL *Palmetto Island, FL |
| SHAREABLE SIDES | |
| CRISPY BRUSSELS SPROUT CAESAR 12 | |
| GRIT GIRL GRITS WITH SALSA VERDE 7 | |
| DEAKLE FARMS COLLARD GREENS 7 | |
| DUCK FAT FRIES WITH ROASTED GARLIC AIÖLI 8 | |
| MAC & CHEESE WITH FRIED CHICKEN SKIN CRUMBLE 8 | |
| CRISPY FRIED OKRA WITH SMOKED TOMATO AÏOLI 9 | |
| FRESH DUG POTATOES "BRAVAS" STYLE WITH ROASTED GARLIC AIOLI 9 | |
| *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. |
| Entree | |
| SMOKED & FRIED CHICKEN | Joyce Farms Leg Quarter, Grit Girl Grits, Braised Deakle Farm Field Peas, & White BBQ Sauce 28 |
| BONE MARROW & STEAK BURGER | Quick Pickles, Smoke Tomato Aiöli, Bacon Jam, Shroomdom Oysters Mushrooms on Brioche with Parmesan Fries 26 |
| WOOD GRILLED GULF FISH | Blistered Shishito Peppers & Heirloom Cherry Tomatoes, Grilled Local Corn, Heirloom Carrots, & Grit Girl Grits 34 |
| CAST IRON SEARED PORK CHOP | Refried Field Peas, Two Brooks Rice, House-made Queso Fresco Green Plum & Charred Corn Pico, & Cilantro 35 |
| CRISPY FRIED GULF FISH | Crawfish Curry, Sticky Two Brooks Farms Black Rice, Cilantro, & Deakle Farms Raw Bean Salad 34 |
| PORK STEAK PICCATA | Home Place Pastures Pork, Fried Capers, Quick Cured Meyer Lemons, Pickled Shallots, & Spinach Ravioli 33 |
| CONFIT DUCK CARBONARA | Duck Egg Tagliatelle, Benton’s Country Ham, English Peas, Parmigiano Reggiano, Preserved Lemon, & Chives 32 |
| A LA CARTE ◆ FROM THE GRILL ◆ | |
| 14 OZ "MANHATTAN CUT NY STRIP* 45 | |
| 8 OZ PRIME FILET MIGNON* 50 | |
| ◆ ADD-ONS ◆ Balsamic Mushroom Jus 6 Fresh Herb Chimichurri 2 Hollandaise Espuma 2 Sauce Au Poivre 4 Grilled Gulf Shrimp 10 |
Restaurant Hours
Wednesday – Saturday
Dine In & Take Out
5:30pm – 9:00pm
Sunday Brunch
11:00am – 2:00pm
1696 Beach Blvd Biloxi, MS 39531 | 228.207.0885