BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter and Sea Salt
APPETIZERS
- HEIRLOOM TOMATO SALAD
- Whipped Goat Cheese, Aged Balsamic Vinegar and Basil
- CRAB MAISON SALAD
- Jumbo Lump Crab, Charred Avocado, Sunflower Seeds, and 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, Béchamel And Topped With Fresh-Milled Bread Crumbs
- 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, Crab Meat Ravigote, Boiled Shrimp
- HALF DOZEN ROASTED OYSTERS
- Creamed Spinach and Crispy Breadcrumbs
- TUNA BELLY TARTAR
- Crab Fat Breadcrumbs and Miso
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 creme de la creme of Russian Osetra
- CAVIAR AND ICE CREAM
- Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
FOR THE TABLE
- CARVED BUTTERMILK-FRIED FRIED CHICKEN
- With Dipping Sauces
- CLAY POT DIRTY RICE
- Served With A Crispy Bottom, Duck Egg Yolk, Creamy Liver Pâté, And Scallions
- JAMBALAYA STUFFED ACORN SQUASH
- Chicken, Sausage, and Chanterelle Mushrooms
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
- FILET MIGNON TOURNEDOS
- Dauphinoise Potato, Blistered Cherry Tomatoes and Bérnaise Sauce
- BLACKENED GULF SNAPPER
- Sweet Corn and Summer Bean Succotash
- OXTAIL YAKAMEIN
- Beef Tendon, Broth, Sonoran Wheat Noodles, Soft Cooked Egg and Scallions
- JUMBO LUMP CRAB CAKE
- Saffron and Roasted Peppers
SIDES
- CREAMED SPINACH
- AROMATIC JASMINE RICE
- EMILY’S FAMOUS RED BEANS AND RICE
- HEIRLOOM TOMATOES WITH SEA SALT AND OLIVE OIL
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle
- ROASTED SWEET POTATO
- Louisiana Cane Syrup and Butter