- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 25 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 15 sherry, garlic, olive oil, eggplant, bread
- Crispy Turkey Necks 8 pepper jelly, boiled peanuts
- Marinated Crab Claws 18 coconut lime vinaigrette, pickled pineapple
- Pickle Plate 9 assortment of house-made pickles
- Pork Belly Corndogs 15 beer mustard, harissa ketchup
- Local Roasted Squash 10 seasonal pesto, almonds
- Coffee Rubbed Lamb Ribs 25 spiced carrots, chermoula
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
30
- Boudin Balls 7
- Cracklins 10
- Daily Sausage 7
- Rillons 8
- Hog's Head Cheese 7
- Chicken Liver Mousse 7
- Dirty Rice 8
- Cucumber Salad 4
- Cornbread 6
A La Carte
- Toups' Burger 16 wagyu beef, pickled squash, cheddar, bacon, creole aioli
- Buttermilk Fried Chicken Sandwich 15 braised greens, gruyere, hot sauce butter
- Cornmeal Fried Redfish Sandwich 15 tartar sauce, oak leaf lettuce, pickle
- Fried Bologna Sandwich 15 gruyere, bread and butter pickles, herb aioli, fried egg
Sandwiches
Chef's Lunch
boudin, burger, beer
23
- Lamb Neck 33 fall squash risotto, orange zest
- Double Cut Pork Chop 42 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream
- Couvillion 35 Louisiana Gulf fish, crab, crab fat rice
- Raines Farms Wagyu Steak MKT crispy herbed potatoes, T1 sauce
- LA. Jumbo Lump Crab Niçoise Salad 30 pickled green beans, spicy fngerling potatoes, olives, pickled quail eggs, boquerones vinaigrette
- Mustard-Crusted Rack of Elk 38 horseradish cream, mushroom spoonbread, apple chutney
- Seared Duck Breast 36 smoked sweet potatoes, braised fennel, tasso jam