- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 21 fruit confiture, Bellegarde Bakery bread
- Roasted Gulf Shrimp 15 sherry, garlic, olive oil, eggplant, bread
- Field Greens Salad 12 spiced nuts, pecorino, citrus vinaigrette
- Crispy Turkey Necks 8 pepper jelly, boiled peanuts
- Marinated Crab Claws 18 chili lime vinaigrette, pickled pineapple, trout roe
- Daily Veggie Plate 15 chef's preparation
- Pickle Plate 9 assortment of house-made pickles
- Venison & Pork Meatballs 15 mushroom rage & cheese
- LA. Crispy 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
- Boudin Balls 7
- Cracklins 10
- Daily Sausage 7
- Rillons 8
- Cured Meat 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
- Butermilk Fried Chicken Sandwich 15 braised greens, gruyere, hot sauce butter
- Beer Battered Redfish Sandwich 15 carrot and cabbage slaw
Sandwiches
Chef's Lunch
boudin, burger, beer
23
- Lamb Neck 32 bacon braised black eye peas, pickled fennel
- Double Cut Pork Chop 35 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 22 ham braised greens, Dijon cream, lardons
- Duck Breast 30 mole, crispy heirloom sweet potato, green tomato chow chow
- Couvillion 32 Louisiana Gulf fish, crab, crab fat rice
- Venison 38 black pepper spatzle, eggplant tomato jam
- Raines Farms Wagyu Steak 32 crispy herbed potatoes, T1 sauce
- BBQ Mississippi Rabbit 32 heirloom grit cake, apple slaw
- LA. Jumbo Lump Crab Chop Salad 21 dill dressing, crispy ham, tomato, pickled quail eggs, seeds