206 Front Prices in Hattiesburg, MS 39401
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Brunch Starters |
| Escargot | $9.00 |
With garlic and mushrooms in a brandy cream over a puff pastry.
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| Crab Cakes | $10.00 |
Served with remoulade.
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| Cheese Calzone* | $5.99 - $8.99 |
mozzarella & ricotta
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| Baked Brie | $8.00 |
Mango chutney and assorted breads.
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| Cheese Stromboli | $5.99 - $8.99 |
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| Mushroom Soup | $5.00 - $7.00 |
Portabella, shitake and crimini mushrooms in cream.
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| Cheese Strommboli* | $1.69 - $1.00 |
each additional topping
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| Soup of the Day | $5.00 - $7.00 |
Made fresh daily. Call restaurant for soup of the day.
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| Grumpie's Stromboli | $7.99 - $12.99 |
specially prepared with mozzarellas, pepperoni, sausage, mushrooms, onion & pepper
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| House Salad | $5.00 |
Romaine, green leaf, radicchio with carrots, tomato and crouton.
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| Caesar Salad | $6.00 |
Dressed with Parmesan reggiano.
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| Spinach Salad | $7.00 |
Avocado, orange, onion, roasted red pepper and walnut vinaigrette.
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| Sweet Potato Salad | $14.00 |
Baked custard with ginger, nutmeg, parmesan and fontina cheese.
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| Brunch Eggs |
| Eggs Benedict | $10.00 |
English muffin, poached eggs, pancetta and hollandaise. Served with cinnamon apples and choice of polenta or hash browns.
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| Eggs Thibodaux | $10.00 |
Andouille, poached eggs and cayenne cream sauce over toast points. Served with cinnamon apples and choice of polenta or hash browns.
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| Low Carb 10" Pizza |
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| Eggs Orleans | $12.00 |
Crab cakes, poached eggs and hollandaise. Served with cinnamon apples and choice of polenta or hash browns.
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| 3 Meatballs or 3 Sausages |
smothered with melted mozzarella & provolone & light mainara saue and can of soda
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| Steak and Eggs | $16.00 |
Medallions with fried eggs and bearnaise over toast points. Served with cinnamon apples and choice of polenta or hash browns.
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| Grilled Chicken Breast (4 Oz) |
smothered with melted mozzarella & provolone & light marinara sauce and can of soda
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| Shrimp and Asparagus Omelet | $10.00 |
Fresh asparagus with fontina cheese and alfredo sauce. Served with cinnamon apples and choice of polenta or hash browns.
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| Vegetable Omelet | $9.00 |
Bell pepper, squashes, carrot, mushroom, tomato and cheddar. Served with cinnamon apples and choice of polenta or hash browns.
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| Prosciutto and Mushroom Omelet | $9.00 |
Italian ham and wild mushrooms with fontina cheese. Served with cinnamon apples and choice of polenta or hash browns.
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| Brunch Breads |
| French Toast | $8.00 |
Cinnamon and egg-battered baguettes. Served with cinnamon apples and choice of polenta or hash browns.
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| Strawberry Custard French Toast | $9.00 |
English muffin, mascarpone and macerated strawberries. Served with cinnamon apples and choice of polenta or hash browns.
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| Buttermilk Pancakes | $8.00 |
Stack of three. Served with cinnamon apples and choice of polenta or hash browns.
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| Fresh Fruit Pancakes | $9.00 |
Blueberry or strawberry. Served with cinnamon apples and choice of polenta or hash browns.
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| Seafood Crepes | $9.00 |
Shellfish in a spicy cream sauce. Served with cinnamon apples and choice of polenta or hash browns.
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| Crepes Florentine | $9.00 |
Spinach and lump crabmeat. Served with cinnamon apples and choice of polenta or hash browns.
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| Gorgonzola Crepes | $9.00 |
Pancetta and alfredo sauce. Served with cinnamon apples and choice of polenta or hash browns.
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| Brunch Entrees |
| Shrimp Brunch Entree | $20.00 |
Marinated and grilled with polenta, asparagus and Gorgonzola sauce.
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| Tuna Brunch Entree | $26.00 |
Blackened and served with avocado relish.
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| Salmon Brunch Entree | $20.00 |
Parmesan crusted with horseradish caper sauce and vegetables.
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| Beef Wellington Brunch Entree | $31.00 |
Served with mushroom duxelle, bordelaise and side of pasta.
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| NY Strip Brunch Entree | $26.00 |
Served with Gorgonzola butter and roasted potatoes.
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| Brunch Kids Menu |
| Kid's Cheesy Eggs | $5.00 |
Bacon and toast.
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| Kid's Pancakes | $5.00 |
Two buttermilk pancakes with syrup.
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| Kid's French Toast | $5.00 |
Two slices powdered sugar and cinnamon french bread.
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| Kid's Nutella Crepes | $5.00 |
A family favorite.
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| Starters, Soup and Salad |
| Starters, Soup and Salad |
| Scallops | $12.00 |
Prosciutto wrapped and blackened on saute of spinach.
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| Crab Cake | $9.00 |
Served with remoulade.
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| Baked Brie | $8.00 |
Mango chutney and assorted breads.
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| Mushroom Soup | $5.00 - $7.00 |
Portabella, shitake and crimini mushrooms in cream.
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| Soup of the Day | $5.00 - $7.00 |
Made fresh daily. Call restaurant for soup of the day.
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| House Salad | $5.00 |
Romaine, green leaf, radicchio with carrots, tomato and crouton.
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| Caesar Salad | $6.00 |
Dressed with Parmesan reggiano.
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| Spinach Salad | $7.00 |
Avocado, orange, onion, roasted red pepper and walnut vinaigrette.
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| Duck Salad | $9.00 |
Goat cheese, walnuts, prosciutto and apple currant dressing.
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| Andouille and Clams | $9.00 |
Chipotle, bell pepper, cilantro and marsala cream.
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| Bacon-Wrapped Shrimp | $10.00 |
Green chilies,cumin and fontina.
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| Beef Filet Medallions | $12.00 |
Avocado relish on toast.
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| Sandwiches and Pastas |
| Sandwiches and Pastas |
| Chicken Sandwich | $9.00 |
Bacon, mushrooms and pesto mayo with provolone.
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| Shrimp Poboy | $10.00 |
Grilled with remoulade sauce, lettuce and tomato.
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| Portabella Sandwich | $9.00 |
With pesto mayonnaise, mozzarella, roasted peppers, onions and tomato.
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| Mahi Sandwich | $10.00 |
Blackened mahi with Gorgonzola cheese and tartar sauce.
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| Tuna and Crab Melt | $9.00 |
Served on an English muffin with tomato and fontino cheese.
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| Cheeseburger | $10.00 |
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| Vegetable Fettuccine Alfredo | $9.00 - $16.00 |
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| Chicken Fettuccine Alfredo | $10.00 - $18.00 |
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| Shrimp Fettuccine Alfredo | $11.00 - $18.00 |
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| Vegetable Risotto | $9.00 - $16.00 |
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| Seafood Risotto | $12.00 - $18.00 |
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| Duck and Rabbit Risotto | $11.00 - $18.00 |
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| Veal and Mushroom Ragout | $12.00 - $18.00 |
Carrots, demi glace, and red wine over fettucine.
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| Rabbit Pesto | $12.00 - $18.00 |
Mushrooms, red onion, sundried tomatoes and tortellini.
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| Seafood Marinara | $12.00 - $18.00 |
Served with fresh shellfish and vegetables over linguine.
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| Salmon Pasta | $10.00 - $18.00 |
Served with olives, mushrooms, capers and sun dried tomatoes in a brandy cream.
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| Duck Ravioli | $10.00 - $18.00 |
Served with roasted pepper cream sauce.
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| Shrimp Rosa | $10.00 - $18.00 |
Spinach, artichokes, angel hair tossed in tomato cream.
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| Entrees |
| Entrees |
| Shrimp Entree | $20.00 |
Marinated and grilled with polenta, asparagus and Gorgonzola sauce.
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| Scallops Entree | $24.00 |
Mushroom duxelles, pesto and rutabaga puree.
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| Grouper Entree | $19.00 |
Dill and oat crusted with garlic beurre blanc and asparagus.
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| Flounder Entree | $20.00 |
Shoestring sweet potatoes and sweet chili sauce.
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| Tuna Entree | $26.00 |
Blackened and served with avocado relish.
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| Salmon Entree | $20.00 |
Parmesan crusted with horseradish caper sauce and vegetables.
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| Veal Entree | $22.00 |
Sage, prosciutto and fontina on wilted spinach.
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| Filet Entree | $34.00 |
Topped with crabmeat and served with porcini sauce and side of pasta.
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| Beef Wellington Entree | $32.00 |
Served with mushroom duxelle, bordelaise and side of pasta.
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| New York Strip Entree | $28.00 |
Served with Gorgonzola butter and roasted potatoes.
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| Elk Entree | $34.00 |
Herb crusted chop with gorgonzola rutabaga and bordelaise.
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| Duck Entree | $20.00 |
Rendered breast a ratatouille and peppercorn sauce.
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| Pork Entree | $17.00 |
Indian, BBQ rub with apple currant rice and spinach.
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| Rabbit Entree | $18.00 |
Rosemary, roasted garlic, onion, peppers and cabbage.
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| Kid Menu |
| Kid Menu |
| Kid's Burger | $5.00 |
Served with sweet potato fries.
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| Kid's Chicken Tenders | $5.00 |
Served with sweet potato fries.
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| Kid's Fish Sticks | $5.00 |
Served with sweet potato fries.
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| Kid's Angel Hair Pasta | $5.00 |
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| Kid's Chicken Alfredo | $5.00 |
Served with mixed vegetables.
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| Kid's Mac and Cheese | $5.00 |
Served with mixed vegetables.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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