Menus
Chef Pyet Despain
intros
P&B CORNBREAD 9
whipped honey butter
DEVILED EGGS 7
p&b hot sauce, catfish floss
JERKED CATFISH NUGGETS 14
white remolaude
VEGAN CRAB CAKES 18
napa slaw, gochujang aioli
DUNGENESS CRAB CAKES 26
rock shrimp, arugula salad, shallot vinaigrette
LITTLE GEM CAESAR 15
caesar dressing, olive gremolata, parmesan, sourdough
GRILLED PEACH AND TOMATOES 16
burrata, toasted pecans, scallion vinaigrette
mains
MARY’S CHICKEN 34
jasmine rice, charred lemon, garlic confit
CERTIFIED ANGUS BEEF SHORT RIB 42
potato puree, bordelaise, horseradish
BONE-IN 12oz PORK CHOP 48
maple brined pork chop, collard green slaw, granny smith apples
OVEN ROASTED SALMON 28
tabouleh, onion chutney, spiced yogurt, red beets
ROASTED CAULIFLOWER CURRY 26
red lentil puree, green harissa
JERKED CATFISH
banana chips, chimichurri, dirty rice
sides
DIRTY RICE 8
jidori chicken liver, fresno peppers, jasmine rice, creole seasoning
JOHN’S SUCCOTASH 10
corn, fava beans, red bell peppers, pickled okra
LONG COOKED COLLARD GREENS 12
with oxtail
SMOKED MAC N’ CHEESE 12
herbed bread crumbs