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Takeout Menu

Appetizers

Mississippi Style Barbeque Pork Belly

15.00

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

Shrimp & Eggplant

13.00

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

Oysters & Angel Hair

14.00

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

Soups

Country Gumbo

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 a dark roux

Salads

Rebirth’s Farmhouse Salad

10.00

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

Entrees

Slow Roasted Half Duck

28.00

Bamboo “dirty” rice, candied yams, pecan gravy, pickled bamboo and black eye peas

6oz Filet Mignon

30.00

Grilled fingerling potatoes maison, vegetable of the day and Mrs. Emma’s Chimichurri

Herb Roasted Gulf Fish

25.00

Hamhock, crowder pea and crawfish Carbonero, fennel-endive marmalade, espelette and rosemary piri piri

Dessert

White Chocolate Breadpudding

10.00

Macerated strawberries, house made pralines and a caramelized white chocolate sauce

Executive Chef Ricky Cheramie