BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter and Sea Salt
APPETIZERS
- BLUE CRAB AU GRATIN
- Baked with Gruyère Cheese and Béchamel, Topped with Fresh-Milled Breadcrumbs
- DUCK AND ANDOUILLE GUMBO
- Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions
- MAISON SALAD
- Charred Avocado, Sunflower Seeds, Lemon Vinaigrette
- DUCK CONFIT CAESAR SALAD
- Pimenton Breadcrumbs, Parmigiano-Reggiano
- WINTER CITRUS SALAD
- Aged Balsamic Vinegar, Extra-Virgin Olive Oil
- LOUISIANA BBQ SHRIMP
- with Black Pepper and Bright Green Herb Toast
- BEST STOP BOUDIN
- with Crackers, Mustard and Scallions
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Pickled Crab Claws, Louisiana Crab Ravigote, Boiled Shrimp
- HALF-DOZEN ROASTED OYSTERS
- Creamed Spinach, Crispy Breadcrumbs
EXPRESS LUNCH
- APPETIZERS (CHOOSE ONE)
- Duck and Andouille Gumbo, Maison Salad, Heirloom Tomatoes
- ENTRÉES (CHOOSE ONE)
- 1/4 Muffuletta Sandwich, Blackened Snapper, Red Beans and Rice, Fried Shrimp Po’boy
SANDWICHES
Served with French Fries or Baby Lettuces with a Creole Mustard Vinaigrette
- MUFFULETTA
- Fully Dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese
- FRIED SHRIMP PO’BOY
- Fully Dressed with Mustard, Mayonnaise, Lettuce, Tomato, Onions, Pickles
ENTRÉES
- VEGETABLE GREEN CURRY
- Slow-Cooked in Coconut Milk with Herbs, Lemongrass, Coriander and Louisiana Pecans
- EMILY’S FAMOUS RED BEANS AND RICE WITH BUTTERMILK-FRIED CHICKEN
- Camellia Red Beans Slow-Cooked with Smoked Ham Hock and Pickled Pork, Served atop Aromatic Jasmine Rice
- REDFISH COURT BOUILLON
- Stewed with Oysters, Crawfish, Shrimp and the Holy Trinity
- NEW YORK STRIP
- Au Poivre, French Fries
- BLACKENED GULF SNAPPER
- Wilted Spinach, Cauliflower Purée and Black-Eyed Pea Vinaigrette
SIDES
- CREAMED SPINACH
- AROMATIC JASMINE RICE
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- ROASTED SWEET POTATOES
- Cane Syrup