Creole country crispy boudin patty, marciante's duck sausage and smoked duck pate served with pickles, bread and creole mustard.

Vegetarian. Olive oil potatoes covered in manchego cheese, garlic aioliand romesco sauce.

Vegetarian and vegan. Served with bread and assorted vegetables.

Gluten-free. Gulf shrimp marinated in pineapple pico de gallo, housemade tortillas, mixed greens, coconut orange aioliand toasted seasoned pepitas.

Vegetarian and vegan. Beet infused hummus topped with chili sauce and smoked salt served with assorted fresh vegetables and toasted bread.

Vegetarian, gluten-free. Fresh greens with Russian freeze dried cherries, seasoned roasted almondsand pecans, pickled fennel, honey goat cheese, topped with vegan satsuma aioli.

Vegetarian and vegan, gluten-free. A small, simple salad; arugula and local mixed greens tossed with Sicilian orange olive oil, a fresh squeeze of orange juice and candied pecans.

Vegetarian, gluten-free. Kale tossed with sugar cane vinaigrette, roasted nuts and barberries topped with burrata, roasted beets and crispy kale garnish over fresh greens.

Gluten-free. Wedge of bibb lettuce topped with green goddess dressing, radishes, cucumber, heart of palm, crumbled bacon, bleu cheese and candied pecans.

Crispy berkshire pork shoulder and crispy cured belly with sweet red eye gravy, truffle grits, creole kale, sweet potato biscuit.

Vegetarian and vegan. Grilled local lemongrass tofu with Louisiana purple rice cake served with pickled turnips and mirliton slaw and sweet soy sauce.

Momma savage's swedish meatball recipe turned into a meatloaf using 2 run farm's grass fed beef topped with lingonberry pepper jelly served with creamed mushroom potatoes, creole kale.

Vegetarian and vegan, gluten-free. A savory South Indian pancake cooked with tomato, onions, peppers and panch puran, rolled and filled with a vegan curry and topped with a young coconut slaw, tamarind chutney and crunchy boondi.

Vegetarian, gluten-free. Various fresh mushrooms sauteed in chimichurri over crispy tortillas with la. Purple rice, a grilled plantain cake, topped with pico, guacamole, pepitas, horseradish crema.

Gluten-free. A take on shrimp clemenceau - a half pound of local fresh gulf shrimp sauteed with onions, tomato, potato and lardons garnished with light cream and colatura (Italian fish sauce), topped with bacon and green onions.

Gluten-free. Smoked duck pate filled duck fat popover, sliced grilled smoked duck breast over fresh greens with warm smoked duck fat dressing and duck fat lyonnaise potatoes.

Sharp, white, full, bodied, delicious, cheddar.

This hard cheese has the characteristic salty crunchy protein crystals normally found in a good aged Gouda and has notes of nuts and dark caramel.

An austrian style wash gives this super smooth rich cheese a wonderful pungent aroma and balanced flavor.

A delicious cow's milk blue cheese that is 1 of the milder blues. It has fruit and earth notes and is 1 of France's oldest cheeses dating back to the romans.

Let our chef delight you with 4 selections of cheese.

A double cream pasteurized cow's milk cheese. This velvety Camembert style cheese is mild and buttery with a thin mellow rind.

Gorgonzola mountain piccante (lombardy, Italy) this fabulous variety is aged longer than most gorgonzola. It has a spicy, salty bite with a creamy smooth counterpart and distinctive blue veins from the mountain caves of gorgonzola.

A firm, tangy, young goat cheese, flavored with green peppercorns to give it a little bit of spice -- slightly crumbly texture with a hint of citrus.

Super savory, sharp, lemony, complex, hard, aged cows milk cheese. Delicious.

Creole creamery coffee pecan brittle ice cream with a creamy bacon caramel sauce carrying a bit of black lava salt, with nueske's applewood bacon, layered with smoked whipped cream topped with a luxardo cherry.

Vegan coconut sorbet over brandied sugar bruleed banana topped with caramel, candied pecans and a luxardo cherry.

French bread stuffed with dark chocolate and aged dutch Gouda finished with steen's cane syrup and salted caramel.

Brandied apples inside a french roll topped with cheddar cheese and bruleed brandied sugar served with a hickory steens syrup.