- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 21 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 15 sherry, garlic, olive oil, eggplant, bread
- Field Greens Salad 12 spiced nuts, pecorino, walnut vinaigrette
- Crispy Turkey Necks 7 yogurt peanut sauce
- Marinated Crab Claws 18 chili lime vinaigrette, pickled pineapple, trout roe
- Daily Veggie Plate 15 chef's preparation
- Pickle Plate 9 assortment of house-made pickles
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- Lamb Neck 32 bacon braised black eye peas, pickled fennel
- Double Cut Pork Chop 35 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream, lardons
- Duck Breast 30 mole, crispy heirloom sweet potato, green tomato chow chow
- Couvillion 32 Louisiana Gulf fish, crab, crab fat rice
- Venison 38 caramelized onion barley, horseradish creme fraiche, mushroom conserva
- Raines Farms Wagyu Steak 32 crispy potatoes, T1 sauce
Large Plates
- Boudin Balls 7
- Cracklins 8
- Daily Sausage 7
- Rillons 8
- Duck Ham 8
- Hog's Head Cheese 7
- Chicken Liver Mousse 7
- Dirty Rice 8
- Cucumber Salad 4
- Cornbread 6
