Louisiana to Start
- Best Stop Boudin
- Crackers, Mustard, and Scallions
- Half Dozen Oysters
- Cocktail Sauce and Lemon
- Citrus Salad
- Local Citrus, Aged Balsamic, and Herbs
- Snapper Turtle Soup
- Sherry Vinegar, Orange and Soft Cooked Egg
BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter, Sea Salt
APPETIZERS
- MAISON SALAD
- Charred Avocado, Sunflower Seeds, Lemon Vinaigrette
- DUCK AND ANDOUILLE GUMBO
- Rich, Dark Roux and Scallions. Served with your choice of Louisiana Jasmine Rice or Yukon Gold Potato Salad
- LOUISIANA BARBECUE SHRIMP
- Black Pepper and Bright Green Herb Toast
- CAESAR SALAD
- Little Gem Lettuce, Pimentón Breadcrumbs, Parmigiano-Reggiano
- TUNA TARTARE
- Crab Fat Bread Crumbs and Pickled Quail Egg
- SHAVED BRUSSELS SPROUTS SALAD
- Creole Mustard Vinaigrette, Pickled Raisins, Almonds
- CRAB CAKE
- Corn, Saffron, and Charred Peppers
- BLUE CRAB AU GRATIN
- Gruyère Cheese, Bechamel and topped with Fresh-Milled Breadcrumbs
CAVIAR SERVICE
- CAVIAR AND ICE CREAM
- Crème Fraîche Ice Cream with Imperial Golden Osetra Caviar
FOR THE TABLE
- CLAY POT DIRTY RICE
- Served with a Crispy Bottom, Duck Egg Yolk, Creamy Liver Pâté, and Scallions
- Whole Buttermilk-Fried Chicken
- Served with Emily's Famous Red Beans and Rice, Corn Maque Choux, and Dipping Sauces
- Seafood on the Half Shell
- Raw Oysters, Shrimp Remoulade, Tuna Tartare, Louisiana Crab Ravigote, and Boiled Shrimp
Wood Fired-Up
Our Wood-Fired menu is subject to weather conditions.
- Garlic Butter Shrimp
- Local French Bread
- Redfish on the Halfshell
- Garlic Bordelaise Creole Spice, Pickled Okra and Chives
- Wood-Fired Oysters
- Garlic-Herb Butter and Parmigiano Reggiano
- Smashed Potatoes
- Caeser Dressed Smashed Potatoes with Parmesan
- Roasted Whole Artichoke
- New Orleans Bordelaise, Green Goddess Dressing and Mint
ENTRÉES
- VEGETABLE GREEN CURRY
- Slow-Cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans
- ROASTED YELLOWFIN TUNA PAVE
- Green Beans with Yogurt Dressing Toasted Almonds and Pickled Onions
- BLACKENED SNAPPER
- Cauliflower Purée, Black-Eyed Pea Vinaigrette and Wilted Spinach
- NEW YORK STRIP Au Poivre
- French Fries
- GLAZED LAMB RACK
- Braised Field Peas, Bright Cabbage Slaw and Hot Honey
- Braised Stuffed Onion
- Roasted Mushroom Rice and Creole Tomato Sauce
SIDES
- CREAMED SPINACH
- AROMATIC JASMINE RICE
- FRENCH FRIES WITH SEA SALT
- ROASTED MUSHROOM WITH CHIVES
- EMILY’S FAMOUS RED BEANS AND RICE
- with Ham Hocks
- Sweet Potatoes
- Louisiana Cane Syrup and Butter