SOCIALS
Charcuterie
Pâté de Campagne: 9
“Face” Bacon: 9
Fennel Cured Spalla: 9
Truffle Scented Chicken Liver Parfait: 9
“CBD” Chicken, Beef, Duck-Poached Ballotine: 9
Chocolate Espresso Cured Lamb Lomo: 9
Smoked Pickled Beef Tongue: 9
Juniper Cured Duck Prosciutto: 9
Szechuan Beef Tendon: 9
Moroccan Spiced Pork & Duck Rillettes: 9
Rosemary Cured Guanciale: 9
Hog’s Head Cheese: 9
Mojama: 9
Cochon de Lait Porchetta: 9
Peppered Lonza: 9
Grand Charcuterie Board
Chef’s Selection of our House-Made Charcuterie and Seasonal Accoutrements: 55
Sausages
Spanish Style Morcilla: 9
Spanish Style Chorizo: 9
Moroccan Style Lamb Merguez: 9
Catalonian Style Butifarra: 9
Filipino Style Longanisa: 9
Mexican Style Salchichas: 9
Greek Style Loukaniko: 9
Swiss Style Cervelat: 9
Sausage Fest
Chef’s Selection of our House-Made Sausages and Seasonal Accoutrements: 55
BEGINNINGS
Louisiana Pickled Shrimp
Lemon Pickle, Charred Artichokes, Shrimp Stuffed Deviled Eggs, Truffled Brandade Egg Yolk Mousse: 16
Heirloom Tomato Salad
Local Heirloom Tomatoes, Compressed Melons, Pecorino Petals, Lemon Fish “Country Ham”, Wild Flowers,
Salsa Verde, Moscatel Vinaigrette: 13
Grilled Duck Heart Salad
Black Duck & Liver Terrine, Pickled Silver Queen Corn, Pine Nut Rye Picada, Black Currant Tapenade,
Nitro Freeze Dried Corn: 15
“ROOT” Vegetable Salad
Heirloom Carrots, Charred Fennel, Vegetable Ash Purée, Pickled Celery Root, Smoked Rutabaga Purée,
Lemon Verbena Thyme Vinaigrette: 12
Crispy “48 Hour” Chicken Gizzards
Indian Chickpea Mint Salad, Sumac Harissa Vinaigrette, Black Garlic “XO” Sauce, Goat Feta Mousse,
Sofrito Marmalade: 13
Green Tea Snapper Crudo
Celery Root Aioli, Cured Chard Stems, Avocado Wasabi, Shaved Celery, Lime Zest, Wakame Chips: 16
“Sweet Tea” Country Fried Chicken Wings
Miso Butterscotch Country Biscuits, Sweet Potato Sorghum Butter, Smoked Onion Buttermilk Dressing: 15
Carrot Eggplant Curry
Baby Heirloom Carrots, Local Eggplant, Garam Masala, Pickled Mustard Seeds, Bergamot Yogurt, Crispy Tofu: 13
Ménage à Foie
Chef’s Daily Preparation: 24
PRINCIPALS
Black Lacquered Duck
Wild Mushrooms, Snap Beans, “Rutabaga Sardalaise”, Pickled Red Pearl Onions, Pan Jus: 30
Glazed Pork Belly
Summer Squash, Vegetable Ash Hominy, Snap Beans, Poached Lobster, Pork Lobster Nage: 31
Roasted Cobia
Sunchoke Purée, Artichoke Barigoule, Grilled Sourdough, Panzanella Salad, Pickled Cippolini Onions: 31
Korean Short Rib Clay Pot
Farro Fried Rice, Chinese Sausage, Charred Scallions, “6 Minute” Egg, Umeboshi, Shimeji Mushrooms: 26
Cohiba Smoked Scallops
Chorizo Dust, Caramelized Cauliflower, Pimentón Patatas Bravas, Black Garlic Fennel Choucroute: 31
Wild Mushroom Campanelle Pasta
Local Squash, Honey Island Swamp Chanterelles, Sweet Peas, Summer Truffle Beurre Monté, Wild Flowers: 28
Roasted Marrow Bones
Face Bacon Jam, Charred Cucumber Salata, Compressed Dry Sac Watermelon, Za’atar Naan Bread: 25
Whole Roasted Market Fish
Hot Tomato Sorghum Vinaigrette, Celery Root Purée, Grilled Ciabatta, Roasted Pickled Carrots: 32
ENDINGS
African Amarula Carrot Cake
Carrot Coriander Ice Cream, Black Sesame Praline, Charred Carrot Marshmallow, Celeriac Crema: 10
Indian Falooda
Louisiana Citrus, Fresh Wild Flowers, Meyer Lemon Thyme Sorbet, Blueberry “Vermicelli”, Sweet Basil Seeds, Geranium Milk: 10
Hay Smoked Strawberries
Candied Salsify, Bergamot Vanilla Wafers, Lavender Honey Ice Cream, Caramelized Milk Pound Cake: 10
Yorkie
Chocolate Covered Peppermint Pattie, Mint Chocolate Chip Ice Cream, Coco Puffs, Minted Milk: 10
