- Cheese Board 16 selection of three cheeses, condiments
- Seared Foie Gras Terrine 17 fruit confiture, bellegarde bakery bread
- Fried Rabbit Livers 18 brown butter & thyme spätzle, mushrooms, caramelized onions
- Roasted Gulf Shrimp 11 local eggplant, tomato, olives, Sherry vinaigrette
- Watermelon & Haloumi Salad 12 local lettuces, sumac almonds, oil cured olives, ginger mint vinaigrette
- Louisiana Crab Claws 14 Thai chilis, tomatoes, pickled pineapple
- Grilled Artichokes 11 michelada sauce, grilled lemon, bread
- Covey Rise Vegetables 10 bacon vinaigrette
- Pork Breast Lettuce Wraps 11 mushroom, cucumber, cilantro, lime
- Pickle Plate 9 assortment of house made pickles
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
25
- Seared Duck Breast 28 au poivre cream sauce, roasted pepper succotash
- BBQ Georgia Quail 22 ginger & mint coleslaw, cornbread
- Lamb Neck 30 black eye pea ragout, fennel
- Double Cut Pork Chop 32 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 18 ham braised greens, dijon cream, lardons
- Raines Farm Wagyu 29 cheese curd fondue, roasted corn chimichurri
- Gulf Seafood Couvillion 26 Louisiana Gulf fish, shrimp, crab fat rice
- Venison 34 caramelized onion barley, horseradish creme fraiche, seasonal jam
Large Plates
- Boudin Balls 6
- Cracklins 8
- Daily Sausage 6
- Rillons 7
- Daube Glacé 7
- Hog Head Cheese 6
- Chicken Liver Mousse 7
- Dirty Rice 7
- Cornbread 6
- Chips 4
- Cucumber Salad 4
- Sliced Cured Meat 7
