SOUS VIDE SHORT RIB: 13
Tasso-Corn Grits, Shiitake Jus
BEEF MARROW & LUMP CRAB AU GRATIN : 14
Foie Gras Mousse, Tikka Masala, Red Onion & Mango Chutney
SHRIMP, BLUE CRAB & AVOCADO : 16
Chilled Shellfish, Guacamole, Spicy Tomato Coulis
LOUISIANA CRAWFISH RAVIOLI : 14
Sweet Potato, Red Onion, & Spinach Ravioli, Artichoke & Basil Concasse, Spinach, Feta Cheese
TRIO of BLACK BAY OYSTERS : 11
Swiss Chard & Herbsaint, Angel Hair Tetrazzini, Artichoke & Brie
NEW ORLEANS TURTLE SOUP : 7
SEAFOOD GUMBO : 7
ANDOUILLE & SWEET POTATO BISQUE : 7
DEMI TASSE FLIGHT: 7
(A Sample Of All Three)
HAND MADE MOZZARELLA: 12
Heirloom Tomatoes, Speck Ham, Aged Balsamic
CRIOLLO SALAD : 13
Baby Iceberg Lettuce, Duck Bacon, Humboldt Fog Cheese, Quail Egg, Fried Sweet Onion, Tomato Basil Gelée
SEASONAL SALAD : 11
Petite Lettuce, Papaya, Sweet Plantain, Hearts of Palm, Peppered Pecans, Mango, Fig, Feta Cheese, White Honey Dressing
TARRAGON BUTTER POACHED SHRIMP : 26
Red Onion Paparadelle Pasta, Braised Leeks, Proscuitto
COVEY RISE MUSCOVY DUCK : 25
Red Lentil Salad, Caramelized Brussel Sprouts, Pancetta