Ouisie’s Table

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

Soup Du Jour

Soup of the day

Watermelon Salad

Romaine lettuce, red onions, feta cheese, avocado, toasted almonds and lime vinaigrette.

Ouisie's Crab Cakes

house made jalapeno tartar & cocktail sauces.

Second Course

Blackened Mahi-mahi with Shrimp & Mango Relish

roasted vegetables and creamy mashed potatoes. spring vegetables and wilted greens.

All Natural 8oz Beef Tenderloin

Scalloped potatoes and Haricot Vert.

Primavera Gluten Free Chicken Pasta

With basil pesto sauce.

Third Course

Chocolate Brownie

topped with vanilla ice cream and chocolate drizzle.

Mixed Berries

Fresh berries with or without whipped cream

Vanilla Bean Egg Custard

Brule or not

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

Soup Du Jour

Soup of the day

Mediterranean Salad

Romaine lettuce, red onions, bell peppers, chickpeas, cucumbers, black olives, feta cheese and lemon vinaigrette

Fried Vegetable Rolls

With sweet chili butter sauce

Second Course

Crispy Flounder with Pomodoro Sauce

Garlic spinach and haricot vert.

8oz Grilled New York Strip

with peppercorn sauce, garlic spinach and Cajun fries

Chicken Crepe

With creamy spinach and sautéed green beans.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$25 PER PERSON

Restaurant will donate $3 from each brunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining
• To-Go

First Course

Soup Du Jour

Soup of the day

Orange & Cucumber Salad

romaine lettuce, red onions, Candied pecans, feta cheese and lime vinaigrette.

Buffalo Oysters

Over shredded ice berg lettuce and blue cheese dressing

Second Course

Short Rib Tajine & Eggs

With roasted bell peppers, red onions, mushrooms and garlic bread for dipping.

Cheese & Scallion Biscuit & Eggs

With sautéed spinach, crispy bacon, and fresh fruit salad.

Chicken Crepe

With creamy spinach and sautéed green beans.

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.