all burgers are 8oz, ground chuck and shoulder, grilled to order on a ciabatta bun, and served with fries, potato salad or sweet potato fries
Build Your Own Burger
fully dressed
$10.00
Add Cheese$0.75
Add Bacon$1.00
Double Beef$5.00
Bouré Burger
$11.00
fried pickles, lettuce, tomato, blue cheese, bouré sauce
Entrees
Chicken Carbonara
$19.00
chicken, bacon, onion, peas and fettucini, light cream and parmesan
Grilled Salmon Filet
$21.00
spicy corn puree, roasted red pepper, zucchini rice, and chow chow
Pasta Jambalaya
$23.00
crawfish, chicken, big bad breakfast andouille, garlic, onion, sweet bell pepper, penne, creole cream
Pan-Seared Lump Crab Cakes
$24.00
two jumbo crab cakes, sweet potato fries, cider slaw, french quarter remoulade
Pan Roasted Chicken
$19.00
pan roasted chicken breast, tasso ham/roasted garlic gravy, grilled red onion-smashed potatoes, and sauteed zucchini
Grilled 8oz Filet
$32.00
marchand de, grilled red onion-smashed new potatoes, sauteed asparagus
12oz Rib-Eye
$29.50
smoked shrimp/tabasco butter, grilled red onion-mashed potatoes sauteed asparagus
Boure Shrimp and Grits
$22.00
sauteed mississippi gulf shrimp, onions, bell peppers, roasted corn and tomato with white wine and lemon juice over big bad breakfast andouille cheese grits
Shrimp Florentine Ravioli
$21.00
mississippi gulf shrimp, grilled red onion, roasted garlic, brown butter, grape tomato with spinach and cheese ravioli
Chicken Pot Pie
$15.00
creamy chicken onion, peas, red potatoes, carrots and mushrooms in a housemade flaky crust
City Grocery came as the perfect realization of the concept John envisioned. Housed in a late nineteenth century livery stable on the Oxford square, the hardwood floors and the exposed brick walls provided the perfect backdrop for the vision he held. Casual elegance is the theme around which City Grocery has been built. Service that is well informed, professional, attentive and attractive without being pretentious or stuffy and food that is flavorful, fresh, accessible, creative and plentiful without all of the architectural absurdities that much of the contemporary fine dining frequently implies and not tied to any particular ethnic theme. Dishes designed around the classic technique in which John was schooled with a backbone of local and seasonal ingredients to personalize the offerings on the menu.