Smoked tasso crunch, olive brined green tomato,celery, and Bloody Mary hollandaise

Crispy veal sweetbreads with Criolla Sella nước chấm, pickled shimeji mushrooms, pistachio brown butter gremolata and sweet potato-habanero caramel

Spiced rum, Madeira, Cointreau and celery bitters

Tangy winter root vegetables, maître d’ buttered Bellegarde baguette, sticky Cabernet syrup and sherried Luxardo pastrami vinaigrette

Chargrilled tournedo with crab boil-spiced funnel cake, golden cauliflower, Calabrian chili-dusted artichokes, blistered shishito peppers and caramelized crawfish fond de veau

Duck fat & Louisiana spiced rum drenched yellow cake, housemade caramel corn, root beer-vanilla bean ice cream and duck fat fleur de sel caramel sauce

Wild Louisiana white shrimp stuffed with housemade tasso ham, pickled okra, sweet red 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

Caramelized sweet onion, confit garlic & sage smashed short ribpressed into hand rolled pasta with Grana Padano, pickled shimeji mushrooms and truffled potlikker jus

Sherry braised escargots smothered in hickory smoked turkey neck debris over buttery brioche toast with pickled autumn root vegetables, rabbit liver pâté and Prosecco compressed green apples

Cast iron roasted foie gras with spiced walnut baklava, Miticaña de Cabra and Sauternes macerated Ponchatoula strawberries

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

Varied cooking techniques combined with fresh seasonal ingredients

Slow cooked stock with garlic, Creole seasonings and local hot sauce

Prosecco poached jumbo lump crab over spiced New Roads pecan crusted fish with roasted corn, asparagus, grilled kale, melted leeks and whiskey spiked crushed corn cream

Cast iron seared redfish splashed with lemongrass lime leaf glazeover Louisiana soybeans, roasted winter mushrooms, blistered shishitos,coconut compressed green tomato and crushed crawfish saffron frappé

Garlic seared Louisiana Gulf shrimp over sweet corn creamed polenta with blistered Louisiana winter greens, brown butter parsnips, pickled ruby beets and truffled butternut squash velouté

Charred barbeque spiced and braised boneless Black Angus beef overParmesan stone ground grits, Acadian honey glazed baby carrots, winter radishes, smokey Creole jus and crispy shallots

8 oz. center cut filet of Black Angus beef over
charred poblano and gruyère creamed collard greens with saffron & rosemary studded masa,
autumn mushroom brandied peppercorn demi glace and fried garlic & horseradish gremolata

14 oz. tasso brined Duroc pork chop over charred cauliflower velouté, crispy Brussels sprouts, grilled baby turnips and garlic roasted oyster mushrooms with pickled butternut squash & Medjool date- root beer glaze

Calvados spiked molten triple-cream French brie,
grated green apple & garlic whipped Creole cream cheese stuffed baby gourd roasted in a cast iron crock with hickory smoked cauliflower, grilled St. Francisville chestnut mushrooms, garlicky wilted Swiss chard
and miso-preserved peach Acadian honey glaze
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* Add Prosecco Poached Louisiana Blue Crab $16

Garlic seared Louisiana Gulf shrimp over sweet corn creamed polenta with blistered Louisiana winter greens, brown butter parsnips, pickled ruby beets and truffled pumpkin velouté

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

"The Queen of Creole Desserts" ~Finished tableside with warm whiskey cream
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Louisiana strawberries over a warm fluffy buttermilk biscuit with powdered sugar, sweet strawberry purée and Chantilly cream (Must be ordered 20 minutes in advance)

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

Housemade Creole cream cheese cheesecake with a honey graham crust, chocolate lattice & sticky caramel sauce

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