DINNER

SNACKS

P OP CORN BRUSSEL S SPROU T S

serve yourself // lagniappe oven roasted, garlic Aioli, grated parmesan // 8

CH ARCU T ERIE & CHEESE BOARD SMOKED SAL MON

Chef’s selection of meats, cheeses & creamed dill and leek sauce, toast points // 16
accompaniments // 18
DUCK FAT FRIES
DE V ILED EGGS garlic Aioli // 8
jumbo lump Louisiana crab meat // 8
C ARPACCIO*
MURDER P OIN T OYS T ER S* Tabasco pickled strawberries, pea shoots, snow
pineapple and mint granita, caviar // 12 peas, shaved radish // 14

M ARINAT ED OLI V ES TOA S T

citrus & herbs // 4 daily selection // 9

SOUP & SALADS FLATBREADS

QUAIL & BOUDIN GUM BO // 10 DUCK CONFI T

bacon jam, goat cheese, micro arugula // 14
TOM ATO BISQUE // 6
FIG & GOAT CHEESE
BABY HERBS fig preserves, goat cheese, micro arugula, balsamic
seasonal fruit, candied pecans, blue cheese, citrus glaze // 12
vinaigrette // 9
M ARGHERI TA
CH ARCU T ERIE SAL AD smoked heirloom tomato, mozzarella, fresh basil //
cured meats, gruyere, olives, almonds, 11
blue cheese vinaigrette // 16
GRILLED V EGE TABLE
Executive Chef, Mike Brewer

ROA S T ED BEE T S roasted vegetable medley, marinara, gruyere, fresh

honey whipped goat cheese, beet green pesto // 12 basil // 11
HEIRLOOM TOM ATO SERR AN O
(charred, smoked, confit) olive oil, sea salt // 9 pine nuts, shiitake mushrooms, provolone // 12
NIÇOISE ESC ARGOT
gulf tuna, Yukon gold potato, haricot vert, charred shiitake mushrooms, house bacon, pork trotter
tomato, butter lettuce // 12 marinara // 15
 MAINS

BURGER
beef, lamb & pork blend, gruyere, caramelized onions, butter lettuce,
heirloom tomato // 14

CLUB SANDW ICH

smoked chicken salad, Chisesi's ham, house made bacon, provolone,
butter lettuce, heirloom tomato // 12

CUBAN
pork belly, Chisesi's ham, pickled peppers, provolone, house mustard //
12

GN OCCH I
citrus cream, mint, jumbo lump Louisiana crab meat // 18

MUSHROOM PA S TA
oven roasted mushrooms, Cognac, foie gras, parmesan cream, soft
poached egg // 15

CH ICKEN FRIC A SSEE

crawfish boil peanuts, boudin rice // 16

ROA S T ED CORNISH HEN

crispy skin, braised spinach, truffled potatoes // 17

C AJUN BOUILL ABAISSE

redfish, crab, shrimp, sautéed vegetables, seafood stock // 19

R ATATOUILLE
eggplant, zucchini, yellow squash, tomato, charred onion, balsamic
vinegar, olive oil // 14

SKIR T S T E AK
flame grilled, duck fat fries, garlic aioli // 19

P ORK BELLY
braised collards, cornbread pudding, mushroom demi // 18

SHOR T RIB
whipped parmesan, edamame, veal demi // 22

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.