Hickory smoked forever braised goat over crispy bacon fat fritter with pickled red onions, cilantro and sweet garlic-sundried tomato coulis

Crab boil poached Gulf shrimp dressed with sauce remoulade over spicy local greens with shaved radish and Louisiana winter citrus

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, five pepper jelly and Crystal hot sauce beurre blanc

Charred cold smoked florets of cauliflower with green tomato chow chow, crispy oyster mushrooms and Louisiana field pea hummus

Lemon and herb whipped smoked redfish with shaved tart apples, crisp radish and frisée on toasted Leidenheimer French bread and creamy ravigote sauce

The authentic Louisiana favorite with
rich veal fond, chopped egg and crushed lemon ~Finished tableside with a splash of aged sherry

Rich stock slow cooked in a dark cast iron roux with regional ingredients spiked with toasted garlic, Creole seasonings and local hot sauce

Varied cooking techniques combined with fresh seasonal ingredients.
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A demitasse tasting of all three soups.

Hearts of romaine, grated Parmesan, pressed egg, crumbled bacon, French bread croutons, shaved Gruyère and creamy black pepper dressing.
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Ponchatoula winter berries and Plaquemines citrus with winter greens, 1403 hard cider vinaigrette and crumbled blue cheese

Cast iron griddled fish with confit of butternut squash, flambéed shiitake mushrooms, ripped Swiss chard, and a Louisiana satsuma-herb salad over
whipped blue crab roe & cauliflower velouté

Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée

Crispy cornfried local catfish with
tangy honey & Creole mustard dressed cabbage, creamy Cajun style potato salad and Herbsaint coulis

Creole spiced beef tournedos over garlic & herb roasted mushrooms, Creole smashed new potatoes, whiskey smoked onions and Marchand de vin

Charred chili smoked boudin stuffed quail over tangy bacon and apple cider braised cabbage with rustic roots, Crystal hot sauce pulp and sticky Grand Marnier & Cognac jus

Rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed eggs ~Finished tableside with aged sherry

Creole spiced hand carved tender pork over roasted garlic creamed white beans with crispy Brussels sprouts, cebollita jam and horseradish potlikker

~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce

Taleggio cheese torched over chestnut & pioppino mushrooms tucked into a flaky French pastry over garlic wilted spinach with butternut velouté and bourbon barrel soy sauce mushroom vinaigrette

Bacon fat confit pork over
Creole cream cheese stone ground grits with haricot verts and winter mushroom fricasseé

Velvety purée of roasted butternut, coconut milk and fresh citrus with toasted pepita crunch and pickled squash

Garlic & herb marinated cast iron seared Gulf shrimp over root vegetable and andouille boulangère with golden beets, roasted turnips, blackened sweet chilis, and sweet potatoes with Calabrian chili & toasted cumin Long Island Cheese pumpkin purée

Handcrafted sorbet with the finest Louisiana fruit spiced with local flavors spun daily

Lavender, lemongrass, citrus

Rum, guava, freshly squeezed lime, bitters, ginger ale

"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
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First of the season Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry puree and Chantilly cream

Southern style pecan pie & vanilla bean ice cream with melted chocolate, candied pecans and Fleur de Sel caramel sauce.

White chocolate amaretto ganache in a
crumbled white chocolate cake crust with milk chocolate mousse, dark chocolate ganache Chantilly cream, cocoa nibs, and toasted almonds

Chefs' daily selection of seasonal fruit sorbet or old-fashioned handspun ice cream.
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