BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter, Sea Salt
APPETIZERS
- MAISON SALAD
- Charred Avocado, Sunflower Seeds, Lemon Vinaigrette
- DUCK AND ANDOUILLE GUMBO
- Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad, Scallions
- BLUE CRAB AU GRATIN
- Baked with Gruyère Cheese and Béchamel; Topped with Fresh-Milled Breadcrumbs
- LOUISIANA BARBECUE SHRIMP
- with Black Pepper, Bright Green Herb Toast
- BEST STOP BOUDIN
- with Crackers, Mustard, Scallions
- HALF-DOZEN ROASTED OYSTERS
- Creamed Spinach, Crispy Breadcrumbs
- CAESAR SALAD
- Little Gem Lettuces, Pimenton Breadcrumbs, Parmigiano-Reggiano
- MUSHROOM TOAST
- Whipped Ricotta, English Peas, Sesame Loaf
- SICILIAN ARTICHOKE SALAD
- Crispy Garlic, Oregano, Lemon Vinaigrette, Gulf Coast Bottarga
- CRAWFISH STRUDEL
- Phyllo Pastry, Spiced Crawfish Beurre Blanc
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp
CAVIAR SERVICE
with Heirloom Milled Cornbread Hot Cakes, Accoutrements
- IMPERIAL GOLDEN OSETRA
- Galilee: a large pearl ranging in color from luminous gold to tawny amber with a unique nutty flavour and buttery finish, truly the crème de la crème of Russian Osetra
- CAVIAR AND ICE CREAM
- Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
FOR THE TABLE
- CARVED BUTTERMILK FRIED CHICKEN
- with Dipping Sauces
- CLAY POT DIRTY RICE
- Served with a Crispy Bottom, Duck Egg Yolk, Creamy Liver Pâté, Scallions
ENTRÉES
- VEGETABLE GREEN CURRY
- Slow-Cooked in Coconut Milk with Herbs, Lemongrass, Coriander, Louisiana Pecans
- OXTAIL YAKAMEIN
- Sonoran Wheat Noodles, Soft-Boiled Egg, Green Onion, Sambal
- CRAB DUMPLINGS
- Potato Gnocchi, Jumbo Lump Blue Crab, Espelette Pepper
- FRIED BONE-IN PORK CHOP
- Buttermilk Fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc
- REDFISH COURT BOUILLON
- Stewed with Oysters, Crawfish, Shrimp, the Holy Trinity
- NEW YORK STRIP
- Au Poivre, French Fries
- BLACKENED GULF SNAPPER
- Fava Bean Succotash
- BAKED MUSHROOM PASTA
- Tomato Gravy, Parmigiano-Reggiano
SIDES
- CREAMED SPINACH
- EMILY’S FAMOUS RED BEANS AND RICE
- AROMATIC JASMINE RICE
- ASPARAGUS WITH LEMON AND HERBS
- CREAMY WHIPPED POTATOES
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle