Dinner
Gumbos
Death by Gumbo
Whole-roasted Quail, Andouille, Oysters, Filé Rice
23
Recommended Pairing: Rare Wine Co., ‘New York Malmsey,’ Madeira, NV
15
Louisiana seafood gumbo
Andouille, Scallion Rice
19
Recommended Pairing: Rare Wine Co., ‘Baltimore Rainwater,’ Madeira, NV
15
Salads
Southern Louisiana Saison
Heirloom Lettuce, Hearts of Palm, Cucumber, Watermelon Radish, Cane Vinaigrette
15
Caesar with Summer Truffles
Romaine, Garlic Breadcrumbs, Parmesan, Oyster and Champagne Dressing
18
Creole Tomato
Stracciatella, Plums, Pistachios, Banyuls Vinegar
19
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
Yellowfin Tuna Crudo
Alligator Pear, Peach, Puffed Rice, Cilantro, Fresno Chile
24
SHORT RIB BOUDIN
Red Onion Relish, Horseradish
18
Blue Crab Beignets
Four Rémoulades
20
Dry Aged Steak Tartare
Tasso Ham, Dijon, Mirliton, Sassafras-cured Egg
24
seared FOIE GRAS
Blueberry, Cast Iron Corn Bread, Pecan Praline
25
FIRE-ROASTED gulf OYSTERS
Jumbo Lump Crabmeat, BBQ Butter, Parmesan
26
Watermelon and Tomato Gazpacho
Louisiana Blue Crab, Cucumber, Basil, Marcona Almonds
23
Wagyu Beef Carpaccio
Roasted Mushroom Aïoli, Pickled Chanterelles, Watercress, Sourdough
35
R’evolution Caviar
Includes Paddlefish, Salmon Roe, Trout Roe and Traditional Garnish with the following Black Caviar Options:
White Sturgeon
110
Royal Osetra
120
Kaluga Select
130
Beluga Hybrid
140
ALL BLACK CAVIARS
385
Recommended Vodka Pairing: Chopin, Poland
14
Recommended Champagne Pairing: A. Bergère, Brut, ‘Origine,’ Champagne, NV
32
CHARCUTERIE & TERRINES
Newsom’s Country Ham
18-month, Brown Sugar-cured Ham
19
Country Pâté Terrine
Chef’s Seasonal Creation
12
Chicken Liver Mousse
Muscadine preserve, Grilled Sourdough
16
Hogshead Cheese
Creole Mustard, Housemade Pickles, Fried Saltines
15
Cajun Sausage Board
Boudin Blanc, Andouille, Smoked Sausage, Serves 2
24
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 Corn and Summer Truffle Tortelloni
Fire-roasted Oyster Mushrooms, Corn Velouté, Tarragon
32
Summer Bean Cavatelli
Cured Lardo, Oven-roasted Tomato, Herb Pistou, Sourdough
28
Butter-poached Lobster and Black Fettuccine
Calabrian Chile, Lemon, Garlic Breadcrumbs
44
Gulf & Sea
Market Gulf Fish
Shrimp Maque Choux, Charred Okra, Smoked Crab Fat Butter
MP
Matagorda Bay Redfish
Summer Vegetable Parisienne, Rainbow Chard, Caviar Beurre Blanc
44
Gulf Shrimp and White Oak Estate Grits
Andouille, Leeks, Creole Tomato BBQ Sauce
35
Visiting Fish
Chef’s Seasonal Creation
MP
Game & Pasture
Rabbit Cordon Bleu
Prosciutto, Cave-aged Gruyere, Creole Mustard Cream
42
Dry Aged Duck Breast
Smoked Confit, Vidalia Onion, Baby Turnip, Muscadine
46
Rack of Wild Boar
Charred Leeks, Red Ruffled Mustard Greens, Pecan Romesco
48
Fire-roasted Short Rib
Yukon Gold Potato, Wild Mushrooms, Black Garlic Jus
44
Prime Steaks
6-oz Center-cut Filet Mignon
Sauce Béarnaise
58
14-oz New York Strip
Aged 21 Days, Marchand de Vin
70
16-oz Ribeye
Aged 30 Days, Bone Marrow Bordelaise, Garlic Confit
75
28-oz Porterhouse
Black Truffle Butter
130
Visiting Wagyu
USA/Australia/Japan
MP
Lagniappe
BLUE CHEESE CRUST
8
Sauté Gulf Shrimp
12
JUMBO LUMP BLUE CRAB meat
26
black truffle butter
8
bone marrow butter
8
BOURBON-CURED BONE MARROW
15
BUTTER-POACHED LOBSTER TAIL
38
seared foie gras
18
Sides
Shrimp Maque Choux
Summer Herb Vinaigrette
12
braised collard greens
Andouille, Tasso, Cane Vinegar
8
Whipped Potatoes
Chives
10
GRILLED ASPARAGUS
Béarnaise, Parmesan
12
Oven-roasted Mushrooms
Fines Herbs
12
Aged Beef Fat Fingerling Potatoes
Alliums
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.