to begin
allspice seared moulard breast, cherries, pine nuts, local greens |
$13.00 |
seared tennessee foie gras with apple gellee and shallot confit |
$14.00 |
angus bone marrow, salsa “fresca”, brioche |
$12.00 |
lobster “knuckle sandwich” with tarragon and tomatoes |
$14.00 |
black eyed pea falafel, house made tzatziki, local spring mix |
$11.00 |
rod bailey’s raviolo with brown butter and mushrooms |
$15.00 |
salad of brussels sprouts, allen benton’s bacon and sherry |
$8.00 |
slow roasted lamb belly, charred corn puree, local purple hull “vinaigrette |
$14.00 |
house made boudin, sauce ravigote, caramelized onions |
$11.00 |
local greens, blue cheese, and pecans |
$7.00 |
to continue
shrimp, delta grind grits, andouille and tomato |
$25.00 |
american lamb rack vin cotto, aged gouda gratin, wilted arugula |
$29.00 |
gulf mahi mahi, roasted corn custard, asparagus, creole mustard beurre blanc |
$31.00 |
surf and turf ” of new york strip stuffed with fried oysters and blue cheese |
$37.00 |
niman farm pork shank, rice “grits”, squash and carrots, jus |
$30.00 |
amandine of speckled trout and cauliflower |
$29.00 |
veal schnitzel, truffle smashed potatoes, cippolini and okra ragoût, foie gravy |
$30.00 |
hand dived scallops, house-made basil fusilli, vermouth fumet, orange and fennel |
$29.00 |
five course degustation
put yourself in our hands; or tell us about your likes, aversions, allergies and how adventurous you would like your meal to be Eighty five dollars with wines paired nightly by Jeff frisby sixty dollars without wines 20% gratuity may be added for parties of 6 or more 17 per bottle corkage fee, corkage for bottles on our list politely declined
to begin
duck confit fritters, leek fondue, roasted pine nuts |
$13.00 |
seared tennessee foie gras with pepper gellee and shallot confit |
$14.00 |
angus bone marrow, pickled fennel and shallot, brioche |
$12.00 |
lobster “knuckle sandwich” with tarragon and tomatoes |
$16.00 |
local fried green tomatoes, mozzarella, chimichurri |
$12.00 |
rod bailey’s raviolo with brown butter and mushrooms |
$16.00 |
salad of brussels sprouts, allen benton’s bacon and sherry |
$9.00 |
pan-fried veal sweetbreads, house-made gnocchi, pork jus |
$14.00 |
fried local eggplant, heirloom grape tomatoes, pepitas |
$11.00 |
local greens, blue cheese, and pecans |
$7.00 |
to continue
shrimp, delta grind grits, andouille and tomato |
$25.00 |
american flat iron, glass noodles, peanut sauce, mint and opal basil |
$29.00 |
gulf mahi mahi, roasted corn custard, asparagus, creole mustard beurre blanc |
$31.00 |
surf and turf” of new york strip stuffed with fried oysters and blue cheese |
$37.00 |
house smoked moulard breast, dirty rice, maple bourbon glaze |
$30.00 |
hand dived scallops, local butter beans, smoked cabbage, salsa verde |
$29.00 |
gulf red snapper, green onion risotto, sauce pontchartrain |
$30.00 |
alaskan halibut, local spaghetti squash, grapefruit beurre blanc |
$29.00 |
weekend three course
65 dollars with wines paired nightly by Jeff frisby 50 dollars without wines
weekend three course - to begin
fried soft shelled crab, morels, english peas, mignonette |
$0.00 |
weekend three course - to continue
filet of beef, au poivre, sweet potato gratin |
$0.00 |
weekend three course - to finish
nana blondie, brandy glaze, chocolate gelato |
$0.00 |