CAVIAR SERVICE
With Heirloom Milled Cornbread Hotcakes And Accoutrements
- IMPERIAL GOLDEN OSETRA
- Galilee
- ROYAL WHITE STURGEON
- Sacramento
- PADDLEFISH
- Tennessee
LOUISIANA SEAFOOD SERVICE
- GRAND PLATEAU
- Serves 4 people Add ½ oz Paddlefish Caviar
- SEAFOOD ON THE HALF SHELL
- Serves 2 People Add ½ oz Paddlefish Caviar
APPETIZERS
- BLUE CRAB AU GRATIN
- Baked With Gruyère Cheese, Béchamel And Topped With Fresh-Milled Bread Crumbs
- CAVIAR AND ICE CREAM
- Creole Cream Cheese Ice Cream with Imperial Osetra Caviar
- LOUISIANA BBQ SHRIMP
- With Black Pepper And Bright Green Herb Toast
- CRAB AND DUMPLINGS
- Potato Gnochi with Blue Crab
- BEST STOP BOUDIN
- With Crackers, Mustard, and Scallions
- FOIE GRAS PAIN PERDU
- Served on Pain de Mie with Local Kumquat and Herbsaint Syrup
- BEIGNETS AND HAM
- Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade
SOUPS
- DUCK AND ANDOUILLE GUMBO
- Made With A Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad, And Scallions
SALADS
- GIARDINIERA SALAD
- With Pickled Market Vegetables, Green Lettuces, Cabernet Vinegar, Extra Virgin Olive Oil, And Freshly Shaved Parmigiano-Reggiano Add Fried Oysters, Add Crab
- CRAB MAISON
- With Butter Lettuce, Charred Avocado, And Sunflower Seeds
FOR THE TABLE
- CARVED BUTTERMILK-FRIED FRIED CHICKEN
- With Dipping Sauces
- CLAY POT DIRTY RICE
- Served With A Crispy Bottom, Pan-Roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté, And Scallions
- 45 DAY DRY-AGED BEEF RIBEYE, 24 OZ
- Bordelaise Sauce
ENTREES
- VEGETABLE GREEN CURRY
- Slow-Cooked In Coconut Milk With Herbs, Lemongrass, Coriander, And Louisiana Pecans
- FRIED BONE-IN PORK CHOP
- Buttermilk-fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc
- REDFISH COURTBOUILLON
- Stewed With Oysters, Crab, Shrimp, And The Holy Trinity
- BLACKENED SNAPPER
- With Creamy Rutabaga, Pecan Chimichuri
- MUSHROOM CASSEROLE
- Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream
SIDES
- CREAMED SPINACH
- AROMATIC JASMINE RICE
- EMILY’S FAMOUS RED BEANS AND RICE
- ROASTED SQUASH AMANDINE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- COLLARDS AND HAM HOCK