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Chef Dominique Macquet's creative vision in the kitchen is inspired by fresh vegetables & herbs. Which all are maintained in-house or are supplied from our private garden & local growers.

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Cheese Board(PDF File Format)

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APPETIZERS

LOUISIANA OYSTERS                                                                                
cauliflower crème fraiche, scotch bonnet roasted tomato, house-made potato chips                 

SAUTÈED SWEETBREADS                                                                               
pommes purée, chimichurri     

CHARRED RARE WAGYU BEEF TARTAR                                           
ginger soy, avocado crème fraiche      

SEARED LOUISIANA SHRIMP REMOULADE                                        
crispy local green tomatoes, oven-dried tomato remoulade, mint oil    

MAPLE LEAF DUCK LEG CONFIT                                                             
citrus fleur de sel, frisee, champagne-poached plum, baudoin cane syrup


SALADS

LOCAL RED BEET                                                                                      
frisee, house-made goats’ milk cheese “turnover,” olive dijon vinaigrette        

LOBSTER AND CELERY ROOT                                                                  
shaved fennel, basil aioli, lime oil        

LOCAL YOUNG ARUGULA AND ROASTED TOMATO                  
aged balsamic thyme vinaigrette          

                          

ENTRÉE

SEARED MAPLE LEAF DUCK BREAST                                                       
parsnip purée, crispy arugula, bing cherry duck essence          

GRILLED LOCAL COBIA                                                                                
house-made pappardelle pasta, local baby spinach, caramelized local cauliflower, arugula oil, kaffir lime, buerre blanc                          

CRISPY COLORADO LAMB BELLY                                                              
local kale, minted mozzarella, oven dried tomatoes, criolla vinaigrette

SAUTÉED LOCAL YELLOW TAIL SNAPPER                                                      
saffron basmati rice, green mango relish, lime & scotch bonnet mojo  

GRILLED MORGAN RANCH WAGYU BEEF COULETTE                      
house-made creole cream cheese stuffing, roesti potato, watercress, carrot flan, red wine jus    

HOUSEMADE SPAGHETTI AND WAGYU BEEF MEATBALLS            
oven-dried tomatoes, veal jus, shaved piave      

CHEF’S LOCALLY INSPIRED VEGETARIAN DISH OF THE DAY                 


CHEESE BOARD

Your Selection of Three or Five Cheeses
sommelier selected wines are available for pairing

Seasonal House-Made Cheese
Ryal's Farm- goat cheese (mississippi)

Selections From St. James Cheese Company
Acio Faenum- pecorino aged in terra cotta pots with dried mountain grasses, nutty, rich, tart (italy)

Cashel Blue
creamy, earthy blue made from rich irish cow's milk (ireland)

Piave Stavecchio
granna style italian cow's milk similar to pariggiano reggiano, but a bit less firm and a little sweeter (italy)

Ossau Iraty
classic pyrenees sheeps milk cheese, chewy texture with milky, rich, nutty and a little bit sweet flavors (france)

Mahon Artisanal
aged spanish cows' milk from the island of menorca. crystalline texture with notes of caramel, similar to aged gouda (spain)

DESSERTS

Banana Creme Tartelette
vanilla, dulce de leche, house-made creme fraiche

Goat Cheese Cake
"honey from the hood" by dr brobson lutz

Almond Nougatine
creme praline, house-made pecan vanilla ice cream

Passion Fruit Panacotta
chantilly cream, mango, pirouette cookie

Floating Island
caramel syrup, mint creme anglaise