- Cheese Board 20 selection of three cheeses, condiments
- Foie Gras Torchon 29 fruit confiture, Bellegarde Bakery bread
- Louisiana Blue Crab Claws 25 coconut lime vinaigrette, pickled pineapple
- Pickle Plate 9 assortment of house made pickles
- Crispy Turkey Necks 11 pepper jelly, boiled peanuts
- Pickle Brined Fried Chicken Oysters 16 Pickle Brined Fried Chicken Oysters
- Local Roasted Squash 12 seasonal pesto, almonds
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
30
- Raynes Farm Wagyu Steak MKT crispy herbed potatoes, Chef's T1 sauce, fried eggs
- Fried Redfish Benny 28 catfish, braised greens, poached eggs, smokey green hollandaise
- Toups’ Burger 18 wagyu beef, pickled squash, cheddar, bacon, creole aioli
- Buttermilk Fried Chicken Sandwich 15 braised greens, gruyere, hot sauce butter
- Mustard Crusted Venison Loin 38 caramelized onion barley, horseradish cream, seasonal jam
- Toasted Toups’ Muffuletta 18 mortadella, coppa, gruyere, olive salad
- Boudin Breakfast Burrito 18 scrambled eggs, cheddar, pickled jalapeños
- Louisiana Shrimp & Heirloom Grits 26 smoked onion bbq shrimp, jalapeno cheddar grits
- Country Breakfast 24 chicken fried pork chop, 2 eggs, biscuits, sausage gravy
- LA Jumbo Lump Crab Salad 30 charred spring vegetables, creamy tarragon dressing, pickled quail eggs, toasted seeds
- Mustard-Crusted Rack of Elk 38 horseradish cream, smoked onion-chevre spoonbread, mint jelly
Large Plates
- Boudin Balls 9
- Cracklins 12
- Bacon 4
- Rillons 12
- Hog's head Cheese 9
- Chicken Liver Mousse 11
- Two Fried Eggs 4