Dining

BREAD SERVICE

SWEET POTATO BRIOCHE
with Cane Syrup Butter and Sea Salt

APPETIZERS

HEIRLOOM TOMATO AND PEACHES
Whipped Goat Cheese, Aged Balsamic Vinegar and Basil
CRAB MAISON SALAD
Jumbo Lump Crab, Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette
CHILLED HEIRLOOM TOMATO SOUP
Served with Persillade and Toast
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

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, Pan-Roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté, And Scallions

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

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