Starters (Small Plates)
Bread Board
focaccia, olive oil, tomato confit, balsamic, whipped sea salt butter
Sautéed Crab Claws
garlic cream sauce, fresh herbs
EKC Fries
seasoned fries, garlic butter, roasted garlic-cane vinegar aioli
Baked Feta
lemon, cane syrup, thyme, grilled bread
Lump Crab + Spinach Dip
lump crab, spinach, garlic, served with house chips
Smoked Fish Dip
smoked gulf fish, cream cheese, green onions, house chips
Butcher Board
chef’s selection of meats and cheeses with accoutrements
Wood-Fired Pizza
48 hour dough, hand-tossed, and finished in our 750° wood-fired oven • add cauliflower crust +3
Emberoni
mozzarella, marinara, pepperoni, arugula salad, balsamic glaze
Burrata
pepperoni, mozzarella, EVOO, hot honey, fresh burrata, basil, ground pepper
Prosciutto
marinara, fresh mozzarella, fresh burrata, prosciutto
Sausage, Bacon, Pepperoni
marinara, housemade italian sausage, bacon, pepperoni, mozzarella
Pesto Margherita
fresh mozzarella, basil, pesto
Soup & Salad
add grilled chicken +6 add Shrimp +8
Duck and Andouille Gumbo
duck, andouille, popcorn rice
Wedge
sweet gem lettuce, bleu cheese, sunflower seeds, bacon, tomatoes, bleu cheese balsamic
Caesar
romaine, housemade Caesar dressing, parmesan, croutons
Shrimp Remoulade Salad
poached Louisiana shrimp, remoulade, iceberg, heirloom tomatoes, cucumbers, shaved red onions
EKC Salad
romaine, endive, tomatoes, roasted pecans, bacon, red onion, avocado, Dijon vinaigrette or house ranch
Entrées
Smash Burger
two beef patties, potato bun, pickled jalapenos, onion bacon jam, secret sauce, American cheese, EKC fries
Nashville Hot Chicken Sandwich
fried chicken, Nashville seasoning, red onions, cabbage, house ranch, EKC fries
Roasted Half Chicken
acorn squash, chimichurri
Fresh Gulf Fish
seasonal preparation
Shrimp Fra Diavalo
sautéed gulf shrimp, garlic tomato sauce, bucatini pasta, chili flakes
Filet
seared 8 oz filet, roasted broccolini, potato puree, cowboy butter
Hawaiian Ribeye
12 oz ribeye, pineapple marinated, roasted potatoes, caramelized onions
Butchers Cut
chef’s selection, chimichurri, brussels
Desserts
Crème Brûlée
seasonal selection
Bread Pudding
brown sugar caramel, candied pecans
Lemon Tres Leches
cake, lemon icing, strawberries, mint
Sides
Roasted Potatoes, Caramelized Onions
EKC Fries
Fried Brussels, Cane Syrup Glaze
Acorn Squash
Potato Purée
Creamed Collards
