As you all know, this year has presented many challenges. We had to delay our spring opening, which is why we thought to extend into October. As this is all new for us, we took this opportunity to change things up a bit. We hope you will enjoy what we’ve come up with and continue to give us the wonderful support you’ve shown through the years and most especially this year!
We are now closed on Mondays, Tuesdays and Wednesdays.
We are OPEN Thursday, Friday and Saturday serving lunch and on Sundays 10-2 for brunch. We are changing up our menu to a Small Ala Carte Soups and Specials Lunch menu served Thursday to Saturday from 11-2. And 10-3 Sundays with some added brunch options. The daily menus will be posted on our social media platforms.
Dinners will be SPECIAL weekly themed 6 COURSE CHEF TASTING MENUS with Wine and Cocktail pairing, served Thursday- Saturday with reserved seating. Chef Andrew has come up with 5 incredible and unique menus. As we will have very limited seating, we will be moving to a Reservation Only format for these themed Dinners with 2 seatings at 5pm and 730pm on Thursdays, Fridays and Saturdays. We will be asking for a credit card to hold your reservation, with a 48-hour cancelation window. This will allow us to properly order and prepare exactly what is needed. We hope and optimistically expect that these will be popular and potentially sell out. Book early!
October 22-24 – SOUTHERN CAJUN CREOLE
You can make reservations by calling the restaurant directly at 519-332-0707. You can check our
website and our Social Media for the full menus.
We thank you for your support, patience and understanding as we continue to evolve.
Southern Cajun Creole
6 Course meal with wine & cocktail pairings
Oct 22, 23, 24
$100 With Alcohol pairings or $85 with out. Minimum party of 2 people, Maximum of 8 people. Reservations can be made by calling 519-332-0707. Very Limited space. A credit card is required to book and any cancelation must be made by the Wednesday of the week of your dinner. Book early!
Amuse-bouche with Welcome Cocktail
Glass of Wine or Beer
Pan Seared Shrimp with Brown Butter Grits
Chicken & Dumplings
Pan Fried Crab-Cake with Remoulade and Pea-Tendril Salad
Jambalaya with Shrimp, Mussels, Chicken & Andouille in a Smoky Tomato Sauce with
BBQ Ribs and Fried Chicken with Cheesy Macaroni and Braised Kale
Pecan Pie with Whipped Cream- Served with Digestif or Specialty Warmer