BRUNCH

SONAT BEIGNETS – 13 [G] [E] [D]
Our Gulf Coast nod to the French Quarter—crisp, golden beignets with coffee toffee sauce, fresh orange, and mascarpone chantilly. A soulful start with Parisian precision.

BOILED PEANUT HUMMUS – 16 [VG] [G] [SF]
A Southern twist on a Levantine classic—creamy hummus made from slow-boiled green peanuts, served with Johnny cakes, charred shishito peppers, crispy okra, and baby cucumbers. Southern comfort meets Eastern Mediterranean charm.

BASIL GRIBICHE TOAST – 19 [S] [F] [E] [D] [G]
Brioche toast crowned with Gulf-fried oysters, asparagus, pickled shallots, and gribiche—a French herb egg sauce. Coastal Louisiana meets Parisian bistro.

CROQUE MADAME FLATBREAD – 18 [G] [D] [E]
A rustic flatbread interpretation of the classic French sandwich—pink peppercorn béchamel, country ham, fried rosemary, and a sunny side up egg. Southern smoke and continental flair.

OPEN-FACE FRIED CHICKEN BISCUIT – 18 [G] [E] [D]
Crispy buttermilk-brined chicken atop a fluffy house biscuit with house pepper jelly, pickled jalapeño, and frisée. A bold expression of deep Southern heritage, with whispers of Caribbean heat.

MAINS

SEAFOOD & GRITS – 26 [S] [D] [F] [SF]
A Coastal essential—mussels and crawfish simmered in tomato gravy over parmesan stone-ground grits with wilted spinach. Rooted in Creole tradition with a nod to Provençal seafood stews.

BRAISED SHORT RIBS & EGGS – 38 [E] [D] [SF]
Fork-tender beef short ribs, NOLA-style potato hash, soft scrambled eggs, béarnaise, and oven-dried tomatoes. Southern food with French technique.

SONAT CLASSIC – 26 [E] [D] [G]
Scrambled eggs, cheese grits, toast, and your choice of bacon or house-smoked sausage. A Southern table standard with elevated touches.

HANGOVER BOWL – 24 [E ][D] [SF]
Parmesan grits, collard green scramble, house smoked sausage, and garden fresh tomatoes. Rich Southern sustenance with the balance of an English fry-up and the heart of a Lowcountry brunch.

FALL ROASTED CAULIFLOWER – 24 [VG] [SF]
Charred cauliflower seasoned with a house-blended spice mix of toasted coriander, star anise, and black pepper, paired with harissaroasted carrots, brussels sprouts, and a smoky, nut-free romesco. Global heat meets Southern produce. A global vegetable celebration grounded in Southern boldness.

THE ORIGINAL “DIRTY SOUTH” – 28 [G] [D] [E] [SF]
Open-face meatloaf sandwich with pimento cheese, sautéed spinach, sunny side up egg, bacon, and balsamic BBQ. A layered study in umami, with Southern roots and Mediterranean influence.

FLORENTINE FRITTATA – 23 [E] [D] [F] [SF]
Open-faced egg frittata with caramelized onions, spinach, mushrooms, goat cheese, potatoes, crab claw meat, and smoky romesco. Italian technique, Southern seafood, Iberian flavor.

CHAMPAGNE PAIRING

CHAMPAGNE PAIRING: FLIGHT OF THREE - 49

SIDES

BISCUIT SERVICE – 12 [G] [D] [E]
House-baked biscuits served with sweet potato cane syrup butter and seasonal jams

PARMESAN CHEESE GRITS – 11 [D] [V]
Stone-ground grits finished with aged parmesan and cream

NOLA-STYLE POTATO HASH – 11 [V] [SF]
Crisped golden potatoes with caramelized onion and peppers with winter spices

HOUSE SMOKED SAUSAGE – 6 [SF]
Locally sourced, hardwood smoked in-house

BACON – 6 [SF]
Thick-cut, hickory smoked

EGGS – 8 [E]
Prepared to your preference

TOAST – 5 [G]
Thick-cut sourdough, buttered and griddled