- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 17 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 14 sherry, garlic, olive oil, eggplant, bread
- Field Greens Salad 12 pickled beets, goat cheese, balsamic mustard vin
- House Smoked Catfish Dip 14 radish and potato chips
- Crispy Turkey Necks 7 yogurt peanut sauce
- Pickle Plate 9 assortment of house pickles
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
28
- Boudin Balls 7
- Cracklins 8
- Daily Sausage 7
- Rillons 8
- Duck Ham 8
- Hog's Head Cheese 7
- Chicken Liver Mousse 7
- Dirty Rice 8
- Cucumber Salad 4
- Cornbread 5
A La Carte
- Toups' Burger 16 wagyu beef, pickled squash, cheddar, bacon, creole aioli
- Butermilk Fried Chicken Sandwich 15 sweet & spicy glaze, cabbage slaw, brie
- Cornmeal Fried Catfish Sandwich 15 double dill tartar sauce, slaw
Sandwiches
Chef's Lunch
boudin, burger, beer
23
- Lamb Neck 30 black eye pea salad, pickled fennel
- Double Cut Pork Chop 32 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream, lardons
- Hot Fried Quail 25 maque choux, spiced honey
- Couvillion 32 Louisiana Gulf fish, crab, crab fat rice
- Venison 34 caramelized onion barley, horseradish creme fraiche, fruit mostardo
- Raines Farms Wagyu Steak 32 crispy potatoes, T1 sauce