Main Menu

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

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

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

Homemade Boudin en Crepinette, Christmas spiced cured foie gras, savory crawfish beignet, comeback sauce, blackberry demi glace, grilled seasonal chutney, shaved root vegetables and herb salad

Roasted marrow crostini, demi glace gelée, pickled mushrooms, confit shallots, crispy 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

Fresh Louisiana Seafood simmered in a seafood broth with bacon, potatoes, trinity with a touch of cream thickened with a French Roux

Baby Gem lettuce wedge, Heirloom cherry tomatoes, candied pecans, fresh herbs, Creole sugar cane vinaigrette, garnished with housemade farmers cheese and local garden fruits and vegetables

Chilled Red Quinoa, roasted Delicata squash, apple-mint relish, green goddess dressing, satsuma-aji glaze

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

Pan roasted Magret duck breast, duck confit bamboo dirty rice, pickled black eyed peas and bamboo, candied yams and parsnips, Vin d’ Orange Syrup, Demi Glace

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

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

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

Bamboo rice and hominy, topped with pickled black eyed peas and bamboo, herb roasted seasonal vegetables, sauteed summer greens, Bee pollen, espelette and rosemary piri piri.

Mirliton and Seafood Bienville stuffed Big Game Fish, Romano potatoes, grilled asparagus. Espelette Verjus beurre, green tomato relish and meuniere pecan

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

Shrimp, crab claws, oysters, & fish broiled with garlic, white wine, parsley, olive oil, crushed red chili peppers, saffron, and grape tomatoes touched with lemon & sherry, served with warm French bread