Vanilla scented honey, greek yogurt, berries and coconut almond granola.

Gouda, mascarpone and white truffle.

Roasted finger sweet potatoes, sliced apple, pecans, dried cherries and goat cheese with maple-mustard and tahini dressing.

Roasted corn, coconut milk and blue crab meat.

Griddled-seared louisiana blue crab meat with smoky tomato butter, soft poached egg and creole mustard hollandaise.

Cornmeal crusted louisiana oysters, pickled mustard seeds and pepper-jack cream.

Crispy boudin, creole mustard and pepper jelly.

Crispy green tomatoes, cherry tomato salsa, and tomato butter.

A flaky herbed crust filled with soft custard, seasonal vegetables, and served with a baby field green salad.

Creamy mascarpone polenta, poached eggs, rapini and roasted shiitake mushrooms.

Crispy green tomatoes, poached eggs, cherry tomato salsa, tomato butter, and hollandaise.

Tasso, bbq onions, asparagus and chili butter.

Green onion popcorn rice with charred cherry tomatoes, red beans, sweet corn and pressed basil.

Diced chicken, salami, tomatoes, chickpeas, green onion, grated mozzarella and provolone tossed with romaine and italian vinaigrette.

Crispy buttermilk fried chicken breast with strawberries, syrup, and candied pecans.

Citrus grilled chicken, slow simmered in chili-chipotle sauce with white corn tortilla, pepper-jack, poached eggs and lime crema.

Chicory coffee ice cream topped with a shot of hot espresso.

Served warm with stout ice cream.

Sweet cream ice cream with chocolate brownies, chocolate sauce, and a shot of marie laveau.

Naturally bruleed with a smooth custard texture and served with fall fruit compote.

Served with pistachio brittle.

Ask your server for the daily selection.

Asparagus, radish, carrot, fennel, peas, feta, & toasted hazelnuts with petite greens and lemon vinaigrette.

Petite greens, shaved radish, cherry tomatoes, candied pecans, and buttermilk dressing.

Gouda, Parmesan, white cheddar, and truffle.

Roasted corn, coconut milk and sweet blue crab meat.

Blue Crab meat & sofrito mascarpone filled beignets and saffron aioli.

Coconut crusted shrimp with orange-habanero marmalade.

Louisiana oysters, fontina cream, and pickled mustard seeds.

Mussels steamed in white wine with toasted garlic, chili flakes, sweet peppers, and spanish saffron.

Green onion popcorn rice with cherry tomatoes, red beans, sweet corn and chili butter.

Charred kale, brussels sprouts, roasted squash, soft herbs, and shallot white wine sauce.

Louisiana crawfish tails & thin spaghetti with smoky tasso, asparagus, grated lemon, parmesan, and gremolata.

Roasted baby carrots, french potato puree and natural jus.

Mint chimichurri, house cut fries, and lime cebollita.

For two. Roasted potatoes, grilled asparagus, and red wine jus.

Cornmeal crusted louisiana oysters with pickled mustard seeds, and pepper jack cream.

Blue crab meat, coconut milk, and crema.

Blue crab meat, sofrito, and mascarpone filled beignets with saffron aioli.

Gouda, white cheddar, parmesan, white truffle, and basil breadcrumbs.

Creole mustard and pepper jelly.

Chicken, salami, chickpeas, cherry tomatoes, green onion, provolone, and italian vinaigrette.

Cornmeal crusted oysters, iceberg lettuce, hard boiled eggs, cherry tomatoes, avocado, fried shallots and classic Louie dressing.

Roasted finger sweet potatoes, sliced apple, pecans, dried cherries and goat cheese with maple-mustard and tahini dressing.

Lightly crusted fried chicken, on a bed of romaine with cucumbers, fennel, toasted cashews, hearts of palm, fresh herbs, lime vinaigrette, and crispy rice noodles.

Chargrilled domestic lamb on warm bellegarde baguette with arugula, crispy shallots, and au jus.

Bellegarde ciabatta, roasted bell peppers, and caponata.

Sliced avocado, fried eggs, bacon, tomatoes, mayonnaise, and arugula on brioche.

½ pound chargrilled patty with lettuce, tomato, red onion, and garlic aioli on brioche with house cut fries.

Corn tortillas, chipotle aioli, cotija cheese. Pickled red onion, fried jalapeno, and lime.

Whipped horseradish lemon butter, and warm niçoise vegetables.

Blue crabmeat and sofrito mascarpone filled beignets with saffron aioli.

Saffron butter, red chilis and grilled country bread.

Louisiana oysters, fontina cream, and pickled mustard seeds.

Creole mustard and pepper jelly.

Roasted finger sweet potatoes, sliced apple, pecans, dried cherries, goat cheese with maple mustard and tahini dressing.

Mozzarella, spicy salami spread with tomato butter and warm bread.

Crispy pepper and pecorino romano risotto balls stuffed with mozzarella.

1 pound, shell on, and pan-roasted with butter, garlic, and creole seasoning.

A seasonal selection of prepared seafood, crostini, and accoutrements.