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Main Menu

Appetizers

Oysters & Angel Hair15.00

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

Mississippi Style Barbeque Pork Belly15.00

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

Shrimp & Eggplant13.00

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

Boudin & Beignets17.00

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

Filet Mignon Tartare & Carpaccio14.00

Roasted marrow crostini, demi glace gelée, pickled mushrooms, confit shallots, crispy capers & parsley, hydroponic watercress

Soups

Country Gumbo8.00

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

Louisiana Seafood Chowder10.00

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

Salads

Rebirth's Farmhouse Salad11.00

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

Fried Soft Shell Shrimp16.00

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

Entrées

Fish of the Day33.00

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

Duck Bejeux36.00

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

Double-Cut Cheshire Pork Chop32.00

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

Chicken & Mirliton Rochambeau26.00

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

Blackened Scallops36.00

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

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 | Fired Oysters 8 | Grilled Shrimp 7

8 oz Filet Mignon36.00

Cut of the Day

22 oz Cowboy Ribeye58.00

14 oz Wagyu New York Strip65.00

Veg Plate De Le Soir

Veg Plate de le Soir25.00

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.

From The Deep Blue Sea

Sustainably Sourced Wild Caught Fresh Seafood

Stuff Fish Barataria42.00

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

Blackened Redfish 27.00

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

Gulf Seafood al Ajillo (Fresh Gulf Seafood)34.00

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

Sides

Bacon Smothered Green Beans8.00

Fingerling Potatoes Maison8.00

Gnocchi with Wild Mushrooms8.00

Crawfish & Tasso Maque Choux8.00

Covey Rise Vegetable Saute8.00

Fried Okra & Remoulade8.00

Southern Cooked Greens & Hominy8.00

Crawfish Hushpuppies8.00

Executive Chef Ricky Cheramie