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
- CAESAR SALAD
- Little Gem Lettuce, Pimentón Breadcrumbs, Parmigiano-Reggiano
- CHILLED TOMATO SOUP
- Persillade
- HEIRLOOM TOMATOES
- Whipped Goat Cheese, Aged Balsamic Vinegar, Basil
CAVIAR SERVICE
with Heirloom Milled Cornbread Hot Cakes, Accoutrements
- CAVIAR AND ICE CREAM
- Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp
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
- 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
- Sweet Corn and Summer Bean Succotash
- BRIOCHE CRUSTED FLOUNDER
- Collard Greens, Smoked Ham Hocks
SIDES
- CREAMED SPINACH
- EMILY’S FAMOUS RED BEANS AND RICE
- with Ham Hocks
- AROMATIC JASMINE RICE
- HEIRLOOM TOMATOES
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle