BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter and 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 and Scallions
- BLUE CRAB AU GRATIN
- Baked with Gruyère Cheese and Béchamel, Topped with Fresh-Milled Breadcrumbs
- 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 Shrimp Ravigote, Boiled Shrimp
- HALF-DOZEN ROASTED OYSTERS
- Creamed Spinach, Crispy Breadcrumbs
- MUSHROOM TOAST
- Whipped Ricotta, Seeded Sourdough
- HEIRLOOM TOMATOES
- Whipped Goat Cheese, Aged Balsamic Vinegar, Basil
CAVIAR SERVICE
with Heirloom Milled Cornbread Hotcakes and Accoutrements
- IMPERIAL GOLDEN OSETRA
- Galilee: a large pearl ranging in color from luminous gold to tawny amber with a unique nutty flavor 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 and 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 and the Holy Trinity
- FILET MIGNON TOURNEDOS
- Dauphinoise Potato, Blistered Cherry Tomatoes, Béarnaise Sauce
- BLACKENED GULF SNAPPER
- Sweet Corn, Summer Bean Succotash
SIDES
- CREAMED SPINACH
- AROMATIC JASMINE RICE
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- HEIRLOOM TOMATOES
- Sea Salt, Extra-Virgin Olive Oil