Executive Chef Tom Wolfe

 

SNACKS
* Zapp’s Voodoo Potato Chips
3

* Spiced Nuts
assorted sweet and spicy mixed nuts
3

Popcorn Crawfish
celeriac slaw / rémoulade dressing
13

* Shrimp Cocktail
shredded lettuce / lemon / creole cocktail sauce
14
GREENS AND THINGS
* Moss Salad
rotisserie chicken / capers / tomatoes / hard boiled eggs / olives / toasted almonds
18

* Rib Room Salad
>mixed lettuces / green onions / French bread croutons / bleu cheese dressing
9

* Day at the Beach “Picnic Basket”
local charcuterie / daily cheese selection / olives / berries / Spanish marcona almonds / water crackers
18
BETWEEN THE BREAD
Debris Grilled Cheese
buttered brioche / prime rib debris / provolone / horseradish aioli / sea salt fries
16

* Rib Room Burger 15
house ground 8 oz. burger / Lettuce / tomato / pickle / vermont cheddar / mayo / sea salt fries
15

Shrimp Pirogue
17

Fried Gulf Shrimp
romaine lettuce / roasted tomato / garlic toast / spicy yum yum sauce / sea salt fries
17
SWEETS
Jumbo Chocolate Chip Ice Cream Cookie Sandwich
8

Key lime Pie
berries / whip cream
8
*Indicates Gluten free or can be served Gluten free