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Crispy-fried Louisiana oysters, grilled wild mushrooms & tasso, in a Parmesan black pepper cream over fresh angel hair pasta, topped with bottarga gremolata

Shrimp boulette stuffed jumbo Gulf shrimp wrapped with Japanese eggplant, lightly battered and deep fried, Cajun-boiled pine nuts, Creole tomato glaze and braised pork belly “crackling” tossed with a sugar cane pepper jelly gastrique

Slow cooked Cheshire pork glazed with our homemade barbeque sauce served with southern cooked greens & hominy, fried okra & watermelon rind relish

Roasted marrow crostini, demi glace gelee, pickled mushrooms, confit shallots, cripsy capers & parsley, hydroponic watercress

Cajun country’s most famous soup with as many variations as there are cooks. Chef Ricky’s version is free range chicken with andouille sausage, okra, tasso, simmered in a rich broth with dark roux

Chopped romaine hearts, crispy popcorn shrimp, marinated tomatoes and cucumber, pickled okra, mirliton slaw, with a sugarcase-creole vinaigrette.

Baby lettuces, warm Brie cheese, Louisiana blackberries, roasted apple walnut vinaigrette, with crispy potatoes.

Covey Rise Farms select vegetables sautéed with housemade gnocchi, riesling poached crab meat, fennel endive marmalade, blackened lemon beurre blanc

Heritage Farms pork, Nueske’s bacon braised haricot verts, brabant potatoes, crispy shallot rings, sugarcane Creole glaze

Crawfish & tasso maque choux, fingerling potatoes maison, fried fennel pickles, sweet chili saffron glaze

Slow roasted half duck, bamboo dirty rice, candied yams, pecan gravy, pickled bamboo and black eye peas.

Redfish on the halfshell blackened with Cajun seasoning in a cast iron skillet served with drawn butter and watercress

Pan roasted Springer Mountain Statler breast, cold-smoked confit leg quarter, paneed mirliton, shaved tasso with Marchand de Vin & Bearnaise

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