- 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
- Roasted Winter Veggie Salad 14 barley, baby mustard greens, ham hock vin
- Crispy Turkey Necks 8 pepper jelly, boiled peanuts
- 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
- Louisiana Seafood Gratin 22 beignets, roasted peppers, tomato, cheddar
- Mussels & Black-eyed Peas 21 bacon, pickled jalapeno, garlic focaccia
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- Lamb Neck 32 egg noodles, tomato-anchovy braise, lemon zest
- Double Cut Pork Chop 35 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream, lardons
- Veal Schnitzel 33 Raclette, spätzle, pickled cabbage slaw
- Couvillion 32 Louisiana Gulf fish, crab, crab fat rice
- Rabbit & Dumplings 26 fricassee, bechamel, root vegetables, mushrooms
- Raines Farms Wagyu Steak 32 crispy herbed potatoes, T1 sauce
- BBQ Mississippi Rabbit 32 heirloom grit cake, apple slaw
- LA. Jumbo Lump Crab Chop Salad 28 dill dressing, crispy ham, tomato, pickled quail eggs, seeds
- Smoked Duck Cassoulet 38 duck leg, sausage, smoked foie gras, lima beans
Large Plates
- Boudin Balls 7
- Cracklins 10
- Daily Sausage 7
- Rillons 8
- Cured Meat 8
- Hog's Head Cheese 7
- Chicken Liver Mousse 7
- Dirty Rice 8
- Cucumber Salad 4
- Cornbread 6
