- Cheese Board 16 selection of three cheeses, condiments
- Foie Gras Torchon 21 fruit confiture, Bellegarde Bakery bread
- Louisiana Shrimp Fried Rice 16 crab fat, sweet peas, ham
- Mixed Green Salad 12 spiced nuts, pecorino, citrus vinaigrette
- Louisiana Blue Crab Claws 18 chili lime vinaigrette, pickled pineapple, roe
- Pickle Plate 9 assortment of house made pickles
- Crispy Turkey Necks 8 pepper jelly, boiled peanuts
- Daily Veggie Plate 15 chef's preparation
- Coffee Cake 15 caramel coffee sauce, candied bacon
- Sourdough Biscuits 10 butter, craft butter, jam
- LA. Fried Chicken Livers 13 white BBQ sauce, pickled corn relish
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- Seared Foie Gras 29 buttermilk sourdough biscuits, red eye gravy, crispy onions
- Raynes Farm Wagyu Steak 34 crispy herbed potatoes, Chef's T1 sauce, fried eggs
- Buttermilk Fried Chicken Sandwich 15 hot sauce butter, braised greens, gruyere
- LA. Jumbo Lump Crab Chop Salad 21 dill dressing, crispy ham, tomato, pickled quail eggs, seeds
- Fried Redfish Benny 20 catfish, braised greens, poached eggs, smokey green hollandaise
- Seared Venison Loin 38 heirloom grit cake, green tomato verde, fried egg
- Toups’ Burger 16 wagyu beef, pickled squash, cheddar, bacon, creole aioli
Large Plates
- Boudin Balls 7
- Cracklins 10
- Bacon 4
- Rillons 8
- Hog's head Cheese 7
- Chicken Liver Mousse 8
- Cured Meat 8
- Two Fried Eggs 4