BREAD SERVICE
- SWEET POTATO BRIOCHE
- with Cane Syrup Butter and Sea Salt
APPETIZERS
- HEIRLOOM TOMATO AND PEACHES
- Whipped Goat Cheese with 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
SANDWICHES
Served With French Fries Or Baby Lettuces With A Creole Mustard Vinaigrette
- SMOKED MUFFALETTA
- Fully-dressed With Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone cheese
ENTREES
- VEGETABLE GREEN CURRY
- Slow-Cooked In Coconut Milk With Herbs, Lemongrass, Coriander, And Louisiana Pecans
- EMILY’S FAMOUS RED BEANS AND RICE WITH BUTTERMILK-FRIED CHICKEN
- Camellia Red Beans Slow-Cooked With Smoked Ham Hock And Pickled Pork Served Atop Aromatic Jasmine Rice
- 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