This is a sample menu only. Our menus change daily!
fried gulf oysters blood orange, baby fennel, sorrel 15
grilled baby carrots cashew, charred scallion, guajillo chile 11
seafood stew collard greens, shrimp toast 12
louisiana rice shrimp, crawfish tails, hog's headcheese 14
charred broccoli parmesan, white anchovy 12
crudité seasonal preparations 15
smoked catfish dip celery root, beets, pistachio 12
fried chicken hot paprika, whipped honey, cucumber 15
hanger steak to share pimento cheese, cabbage, white bread 32
red snapper romesco, tuscan kale, celeriac 30
quail chaurice sausage, crowder peas, parsley, scallion 26
butternut squash farro piccolo, brussels, cipollini onion 23
smoked pork jowl cabbage, creamer potato, mustard 25
fried catfish pink eye peas, smoked onion, sunny side egg 22
duck for two dirty rice, bay leaf, baby turnips 60
The blind tasting reflects what the chef wants to highlight that moment and is customized for guests. Full table participation is required.
