Dinner
Soups & Gumbos
Death by Gumbo
Whole-roasted Quail, Andouille, Oysters, Filé Rice
25
Recommended Pairing: Rare Wine Co., ‘New York Malmsey,’ Madeira, NV
15
gulf seafood gumbo
Andouille, Scallion Rice
19
Recommended Pairing: Rare Wine Co., ‘Baltimore Rainwater,’ Madeira, NV
15
Liuzza Farms Squash Bisque
Toasted Pumpkin Seeds, Coriander, Crème Fraîche
15
Recommended Pairing: Matanzas Creek, Chenin Blanc, California, 2024
15
Snapping Turtle Soup
Deviled Quail Egg, Madeira
18
Recommended Pairing: Rare Wine Co., ‘Savannah Verdelho’ Madeira, NV
15
Salads
Saison
Wild Arugula, Shaved Fennel, Satsuma, Honey Dijon Vinaigrette
15
Salt-roasted Beet & Blood Orange
Smoked Stracciatella, Watercress, Pistachios
18
Black Truffle Caesar
Romaine, Garlic Breadcrumbs, Parmesan, Oyster & Champagne Dressing
22
Louisiana Oysters
Raw Bayou Rosa *Lafourche Parish
Seaweed Mignonette, Housemade Hot Sauce
MP
Cajun Fried *Plaquemines Parish
Bacon Lardon, Creole Tomato Jam, Black Garlic Aïoli
22
Fire Roasted *St. Bernard Parish
Jumbo Lump Crabmeat, BBQ Butter, Parmesan
27
Appetizers
Raw Oysters on the Half Shell
Cocktail Sauce, Red Wine Mignonette, Tabasco® Verjus
Half Doz. / Doz.
MP
Addition of Bowfin Caviar
Half Doz./ Doz.
12 / 24
Dry Aged Steak Tartare
Tasso Ham, Dijon, Mirliton, Sassafras-cured Egg
24
SHORT RIB BOUDIN
Red Onion Relish, Horseradish
18
Blue Crab Beignets
Four Rémoulades
20
Hudson Valley Foie Gras
Brown Butter Brioche, Honeycrisp Apple, Calvados Gastrique, Hazelnut
25
Bluefin Tuna Crudo
Alligator Pear, Tangerine, Nasturtium, Caviar
27
A5 Wagyu Carpaccio of Beef
Roasted Mushroom Aïoli, Watercress, Foraged Matsutake
38
R’evolution Caviar
Includes Paddlefish, Salmon Roe, Trout Roe and Traditional Garnish with the following Black Caviar Options:
Recommended Pairings:
Belvedere 10, Żyrardów, Poland Vodka 18
Laurent-Perrier Brut, ‘La Cuvée,’ Champagne, NV 32
White Sturgeon
110
Royal Osetra
120
Kaluga Select
130
Beluga Hybrid
140
ALL BLACK CAVIARS
385
CHARCUTERIE & TERRINES
Newsom’s Country Ham
18-month, Brown Sugar-cured Ham
19
Country Pâté Terrine
Our Butcher’s Daily Creation
15
Short Rib Daube Glacé
Toasted Horseradish
14
Cajun Sausage Board
Boudin Blanc, Andouille, Smoked Sausage
24
Chef Folse’s Tasso Reserve
House Cured, Smoked
18
Chicken Liver Mousse
Wild Currant Relish
14
Hog’s Head Cheese
Fried Saltines, Pickles
12
Familia Board
4 Chef Selections, Serves 2
36
6 Chef Selections, Serves 4
44
Cheese Selection
Served with Olives, Fruit Confiture, Marcona Almonds, Housemade Lavash
Two Cheeses
24
Three Cheeses
36
Five Cheeses
50
House Made Pastas
Sweet Potato Agnolotti
Scarlett Kale, Bergeron Pecan, Sugar Cane Brown Butter, Sage
27
Wild Boar Cavatelli
San Marzano Tomato, Trinity Sofrito, Aged Parmesan
32
Mushroom & Burgundy Truffle Tagliatelle
Pecorino Fonduta, Fines Herbes, Breadcrumbs
42
Butter-poached Lobster & Spaghetti
Calabrian Chile, Scallion, Bottarga
44
Gulf & Sea
Seared Diver Scallops
Caramelized Cauliflower, Romanesco Broccoli, Pine Nut Gremolata
46
Matagorda Bay Redfish
White Bean Purée, Roasted Cipollini, Courtboullion
44
B&W Gulf Shrimp & White Oak Estate Grits
Andouille, Leeks, Creole Tomato BBQ Sauce
35
Visiting Fish
Chef’s Seasonal Creation
MP
Garden, Game & Pasture
Heirloom Squash
Roasted Honeynut, Red Kuri Purée, Pepita Milk, Pomegranate
30
Rabbit Cordon Bleu
Prosciutto, Gruyère, Creole Mustard Jus
45
Rack of Wild Boar
Charred Leeks, Red Ruffled Mustard Greens, Pecan Romesco
52
Fire-roasted Short Rib
Yukon Gold Potato, Wild Mushrooms, Black Garlic Jus
44
Aged Duck Breast
Foie Gras Croquette, Charred Onion, Baby Turnip, Wild Currant
48
Coffee-rubbed Venison Loin
Rye Spätzle, Arrowhead Cabbage, Bartlett Pear
58
Prime Steaks
6-oz Center-cut Filet Mignon
Sauce Béarnaise
60
14-oz New York Strip
Aged 21 Days, Marchand de Vin
70
16-oz Ribeye
Dry-aged 27 Days, Bone Marrow Bordelaise
72
28-oz Porterhouse
Black Truffle Butter
110
Visiting Wagyu
USA/Australia/Japan
MP
Lagniappe
Butter-poached Lobster
29
Jumbo Lump Blue Crabmeat
23
Seared Diver Scallops
20
Gulf Shrimp Sauté
10
Smoked Oyster Butter
6
Seared Foie Gras
18
Roasted Bone Marrow
14
Roquefort Cheese Crust
6
Black Truffle Butter
6
Bone Marrow Butter
6
Sides
Smothered Greens
Andouille, Tasso, Cane Vinegar
10
Roasted Autumn Squash
Baby Kale, Pomegranate
10
Aged Beef Fat Fingerling Potatoes
Alliums
9
Yukon Gold Purée
Chives
9
Brick Oven Mushrooms
Fines Herbs
13
Crispy Brussels Sprouts
Smoked Honey, Parmesan, Pine Nuts
12
This is a sampling of our menu and is subject to revision based on the availability of seasonal items.
There may be a risk associated with consuming raw shellfish as is the case with other raw protein products. If you suffer from chronic illness of the liver, stomach, or blood, or have other immune disorders, you should eat these products fully cooked.