Appetizers
Oyster Rockefeller "Deconstructed"
Poached Louisiana Oysters, Spinach, Bacon Chips, Licorice Root
-14-
Pan-Roasted Sweetbreads
Creamy Black Truffle Grits, Sherry Bacon Jus
-16-
New Orleans Barbeque Lobster
Lemon Confit, Fresh Thyme, Toasted Baguette
-20-
Tian of Blue Crab
Tomato Gelée, Scallion Remoulade, Watercress
-15-
Heirloom Tomato Salad
Spanish Blue Cheese, Cornbread Croutons, Red Wine Dressing
-9-
Organic Lettuce Salad
Sprouts, Lemonette, Toasted Sunflower Seeds, Louisiana Feta
-8-
Mt. Herman Corn Soup
Sauteed Shrimp, Melted Leeks, Grilled Corn, Lime Crème Fraiche
-10-
Terrine of Foie Gras
Poached Rhubarb, Muscadine Jelly, Hot Buttermilk Biscuits
-18-
Main Courses
Sweet Tea Brined Rotisserie Duck
Wilted Farm Greens, Roasted Beets, Date Reduction
-32-
Pan-Seared Scallops
Heirloom Squash, Charred Spring Onion, Curry Emulsion
-26-
Sweet Potato Pappardelle
Shiitake Mushrooms, Shaved Sheep Cheese
-19-
Crispy Skinned Red Snapper
Local Corn and Green Beans, Potato Confit, Basil Nage
-27-
Smoked Pepper Dusted Tuna
Black Eyed Peas, Vegetable Brunoise, Molasses Soy
-29-
Pan-Roasted Colorado Lamb Loin
Artichoke and Truffle Risotto, Tomato Confit, Lamb Jus
-36-
Grilled New York Strip
Chinese Long Beans, Bacon Roasted Vegetables, Red Wine Sauce
-34-
Buttermilk Poached Chicken Breast
Glazed Salsify, Green Cabbage, Louisiana Crawfish, Lobster Sauce
-28-
Co-Chefs Allison Vines-Rushing and Slade Rushing
