Food

tidbits

Castelvetrano olives Vg

Sicilian olives with buttery flavor and meaty texture

truffle Marcona almonds Vg

Marcona almonds roasted in house tossed with truffle oil

pickle plate Vg

selection of housemade vegetable pickles

bacon wrapped dates

dates stuffed with goat cheese and wrapped in bacon

deviled eggs V   E

a Southern classic updated with truffle oil and Cajun Caviar

gougères V   E

cheese is folded into the pastry to create light bread puffs topped with poppy seeds

salads

citrus salad VgM

Arugula with satsumas, pecans, pomegranate, crisp Prosciutto, Parmesan cheese, blood orange pomegranate vinaigrette

squash salad Vg

arugula, za’atar roasted squash, pomegranate, date vinaigrette

roasted beet salad VgM

roasted beets, balsamic vinaigrette, goat cheese, pecans

sesame seared tuna salad

rare sesame seared tuna served with cucumbers in ponzu

boards

assiette plate 

rustic housemade bread with pork rillettes, truffle chicken liver mousse, and hog head cheese

cheese plate  V

rustic housemade bread with a selection of cheese from near and far

please ask your server for today’s selection

flat breads

flammakueche gratinée

crème fraîche, bacon, onions, Gruyère 

Muffuletta

olive salad, mortadella, ham, salami, provolone

Veggie  Vg

artichoke tapenade, onions, peppers, mushrooms, eggplant, olives

small plates

falafel Vg

chickpeas, parsley, cilantro fried and served with tahini (contains sesame) 

eggplant tower  Vg

eggplant layered with a mixture of artichokes, green beans, and garlic served with marinara sauce

truffle fries V VgM

handcut fries tossed in truffle oil, topped with Pecorino Romano and parsley

moules marinière 

mussels cooked in a white wine sauce with thyme and garlic, served with housemade bread

escargots

escargots topped with butter, garlic, and parsley, served with housemade bread

pork boudin

Cajun pork and rice sausage fried in balls, served with Creole mustard aioli

stuffed chicken wings

deboned chicken wing stuffed with pork, shrimp, ginger, garlic, cilantro served with hoisin sauce

dirty rice

a Creole classic - rice sauteed in trinity and liver

gumbo

daily gumbo served over rice

sweet endings

apple crisp Vg

apples cooked with cinnamon and nutmeg, topped with a raisin crumble topping

beginets  V   E

 a New Orleans classic topped with powdered sugar

coconut pot de creme Vg

coconut custard, pineapple, candied jalapeño 

crème caramel   V  E

vanilla custard with melted burnt sugar

hummingbird cupcake V   E

spiced cake made with pineapple, banana, and pecans topped with cream cheese frosting

chocolate mousse V

dark chocolate curry mousse topped with passionfruit pureè

flourless chocolate cake V   E

dark chocolate served with white chocolate sauce

SEASONAL king cake   V   E

brioche with cinnamon and pecans topped with frosting and colorful sugar

cheese plate  V

a selection of cheese from near and far – ask your server for today’s selections  

V = vegetarian Vg = vegan      VgM = can be modified to be vegan (and it will still taste great)      E = contains eggs

All menu items are gluten-free.