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Appetizers
Soups
Salads
Entrées
A La Carte - From God's Green Earth
Sides
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
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
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
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
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
Executive Chef Ricky Cheramie
Our Sister Restaurant
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