- Cheese Board 16 selection of three cheeses, condiments
- Foie Gras Torchon 17 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 14 sherry, garlic, olive oil, eggplant, bread
- Mixed Green Salad 12 pickled beets, goat cheese, balsamic mustard vin
- Louisiana Blue Crab Claws 16 ginger jalapeno vinaigrette, trout roe
- Smoked Catfish Dip 14 radish and potato chips
- Pickle Plate 9 assortment of house made pickles
- Crispy Turkey Necks 8 peanut yogurt
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- French Toast Sandwich 15 bacon, brie, cane syrup
- Raynes Farm Wagyu Steak 34 crispy potatoes, Chef's T1 sauce, fried eggs
- Buttermilk Fried Chicken Sandwich 15 hot sauce butter, brie, pickles
- Chef's Lunch 23 boudin, burger, beer
- Fried Catfish Benny 20 catfish, braised greens, poached eggs, smokey green hollandaise
- Hot Fried Quail 25 maque choux, spiced honey
- 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