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Main Menu

Appetizers

Oysters & Angel Hair

15.00

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

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

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 & watermelon rind relish

Filet Mignon Tartare & Carpaccio

14.00

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

Soups

Country Gumbo

12.00

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

Salads

Popcorn Shrimp Salad

16.00

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

Blackberry & Brie Salad

14.00

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

Entrées

Fish of the Day

34.00

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

Double-Cut Cheshire Pork Chop

33.00

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

Blackened Scallops

36.00

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

Duck Bajeux

37.00

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

Blackened Redfish

29.00

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

Chicken & Mirliton Rochambeau

28.00

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

A La Carte - From God's Green Earth

Our 100% Painted Hills Farms natural beef is pasture raised, then finished with barley, corn, and alfalfa hay

Steak Sauces 5
Mrs. Emma's Chimichurri | House-made Steak Sauce | Bearnaise

Steak Toppings
Jumbo Lump Crab Meat 12 | Sea Scallops 12 | Fried Oysters 8 | Grilled Shrimp 7

8 oz Filet Mignon

37.00

Cut of Day

MK Price

22 oz Cowboy Ribeye

60.00

Sides

Bacon Smothered Green Beans

8.00

Gnocchi with Wild Mushrooms

8.00

Covey Rise Vegetable Saute

8.00

Southern Cooked Greens & Hominy

8.00

Fingerling Potatoes Maison

8.00

Crawfish & Tasso Maque Choux

8.00

Fried Okra & Remoulade

8.00

Executive Chef Ricky Cheramie