- Cheese Board 16 selection of three cheeses, condiments
- Foie Gras Torchon 21 fruit confiture, Bellegarde Bakery bread
- Louisiana Shrimp Fried Rice 15 crab fat, sweet peas, ham
- Mixed Green Salad 12 spiced nuts, pecorino, walnut vinaigrette
- Louisiana Blue Crab Claws 18 chili lime vinaigrette, pickled pineapple, roe
- Pickle Plate 9 assortment of house made pickles
- Crispy Turkey Necks 8 peanut yogurt
- Daily Veggie Plate 15 chef's preparation
- Cinnamon Roll 15 cane syrup butter, candied walnuts, whipped cream
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- Sweetbread Poutine 20 crispy sweetbreads, home fries, heatwave gravy, cheese curds, pickled jalapeños
- Raynes Farm Wagyu Steak 34 crispy potatoes, Chef's T1 sauce, fried eggs
- Buttermilk Fried Chicken Sandwich 15 hot sauce butter, braised greens, gruyere
- Chef's Lunch 23 boudin, burger, beer
- Fried Catfish Benny 20 catfish, braised greens, poached eggs, smokey green hollandaise
- Seared Venison Loin 38 caramelized onion barley, mushroom conserva, horseradish creme fraiche
- Toups’ Burger 16 wagyu beef, pickled squash, cheddar, bacon, creole aioli
Large Plates
- Boudin Balls 7
- Cracklins 8
- Bacon 4
- Rillons 8
- Hog's head Cheese 7
- Chicken Liver Mousse 8
- Duck Ham 8
- Two Fried Eggs 4