Appetizers
Soups
Salads
Entrées
A La Carte - From God's Green Earth
Veg Plate De Le Soir
From The Deep Blue Sea
Sides
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
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 | Fired Oysters 8 | Grilled Shrimp 7
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.
Sustainably Sourced Wild Caught Fresh Seafood
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
Executive Chef Ricky Cheramie