DINNER

CHARCUTERIE
Individual Selection 10 | Charcuterie Board 55
Beef Tongue Black Tea
Black Pudding Apple-Anise Scented
Chicken Liver Pâté Berbere Spice
Smoked Chinook Salmon Beet-Cured
Face Bacon Bourbon Barrel Smoked
Hogs’ Head Cheese Cayenne, Black Pepper, Clove
Lamb Pancetta Orange Wine Scented
Lardo di Colonnata Aged 9 Months
Lonza Juniper
‘Nduja Calabrian Chile
Pancetta Cinnamon & Clove
Prosciutto Aged 14 Months
Spalla Vanilla-Fennel Cured
Spicy Capicola Calabrian Chile

CHEESE
Individual Selection 10 | Cheese Board 55
Amoureaux Goat & Sheep, Missouri, 4 Months
Cervelle de Canut Goat, 1800 Magazine, 1-2 Weeks
Domaine Du Vallage Triple Cream Cow, France, 1-2 Weeks
Gruyere 1665 Raw Cow, Switzerland, 14 Months
Pyramide Chèvre Goat, France, 1 Week
Shropshire Blue Cow, England, 2-4 Months

HALF & HALF BOARD
Chef’s Selection of House-made Charcuterie & Curated Cheese 55

SNACKS
Individual Selection 8 | Snack Board 20
Duck Sticky Bun Onion Soubise
‘Nduja Masa, Pickled Gherkin, Pico de Gallo
Pimento Cheese Cheddar Crackers
Smoked Salmon Wakame, Crème Fraîche, Radish

SMALL
Beef & Oyster Tartare Parmesan, Rye Toast, Traditional Accoutrements 16 | 22
Roasted Vegetable Salad
 Beets, Winter Squash, Parsnip, Tahini, Granny Smith Apples 12 | 16
Shrimp & Deviled Eggs Pimentón, Pomme Maxim, Smoked Louisiana Caviar 14

LARGE
Louisiana Wagyu Ribeye Grilled Leek Chimichurri, Anaheim Peppers, Young Radish 40
Duck & Grits 
Duck Confit, Stone-Ground Grits, Shiitakes, Smoked Kale 28
Grilled Tomahawk Pork Chop
Tomato Jam, Smoked Eggplant, Poblano Pepper 28
Vegetarian Freestyle 
Daily Selection 22

SWEET
Black & White Sundae White Coffee & Vanilla Ice Creams, Black Cocoa Crumble, Chantilly, Ganache 10
Orange Tart
Satsuma, Candied Pecans, Pistachio Sorbet 10