- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 25 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 15 sherry, garlic, olive oil, eggplant, bread
- Crispy Turkey Necks 10 pepper jelly, boiled peanuts
- Marinated Crab Claws 18 coconut lime vinaigrette, pickled pineapple
- Pickle Plate 9 assortment of house-made pickles
- Local Roasted Squash 10 seasonal pesto, almonds
- Pickle Brined Fried Chicken Oysters 16 hot sauce butter, house ranch, pickled celery, bleu cheese crumbles
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
30
- Lamb Neck 33 sweet pea risotto, lemon zest
- Double Cut Pork Chop 42 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream
- Couvillion 35 Louisiana Gulf fish, crab, crab fat rice
- Raines Farms Wagyu Steak MKT crispy herbed potatoes, T1 sauce
- LA. Jumbo Lump Crab Salad 30 charred spring vegetables, creamy tarragon dressing, pickled quail eggs
- Mustard-Crusted Rack of Elk 38 horseradish cream, smoked onion-chevre spoonbread, mint jelly
- Seared Duck Breast 36 roux peas, roasted mushrooms, tasso jam
Large Plates
- Boudin Balls 7
- Cracklins 10
- Daily Sausage 7
- Rillons 8
- Hog's Head Cheese 7
- Chicken Liver Mousse 7
- Dirty Rice 8
- Cucumber Salad 4
- Cornbread 6
