09.04.10
Dinner
Appetizers
Grilled Shrimp and Stone Ground Grits
andouille red eye gravy
9
Corn & Crab Soup
rosemary oil, jumbo lump crabmeat
9
Escargot & House Made Bacon
goat cheese, basil, vermouth
8
Watermelon Salad
kalamata olives, pickled onions, butter lettuce, lime and chili vinaigrette
8
Purslane & Nectarine Salad
with arugula, Stilton, lemon basil oil
9
Mussels Bourride
fennel, saffron, white wine broth, finished with aioli, served with grilled bread
9
Heirloom Tomato & Cucumber
salad with aged balsamic vinegar, pinot noir gastrique, Hawaiian red salt
8
Dante’s Pickle Plate
assortment of house made pickles
7
Small Plates
Seared Jumbo Scallops
tomato marmalade, sunflower shoots
14
Jumbo Lump Crab Cake
poached egg, crispy Serrano ham
13
Short Ribs & Pork Belly Confit
grilled red pepper polenta cake, peper jelly and piri piri sauce
14
Peanut Crust Frog Legs
fresh local frogs legs, arugula & grilled banana peppers, plum compote
10
House Made Cajun Boudin Rouge
roasted peppers, peaches, bourbon black pepper mustard
11
Charcuterie & Cheese Plate
house made charcuterie, artisanal cheese, sweet & hot peppers, candied pecans, fruit mustard
12
Local Farm Vegetable Selections
Stewed Okra with Creole tomato
7
Layered Farm Vegetables with mixed squashes, Creole tomatoes, LA Eggplant, caramelized onion, arugula, figs
7
Roasted Beets with balsamic vinegar, green bean pickle relish
7
Sauteeed Green Beans, peaches, tasso
7
Silver Queen Elote grilled corn with traditional garnishes
7
Corn Maque Choux sauteed with peppers & onions, finished with parsley and local butter
7
More Sides
Caramelized Onion Mashed Potatoes
5
Stone ground grits
5
Barqs Root Beer Candied Sweet Potatoes
5
Baked Mac & Cheese with Gruyere, Cheddar
6
Louisiana Fried Rice with almond, shrimp, egg
6
Entrees
Local Farm Vegetable Plate
served with a goat cheese and caramelized onion croquette, and daily selection our local vegetables
20
Redfish on the Half Shell
topped wtih crabmeat and soft herbs
24
Pan Fried Soft Shell Crab
baby arugula, NO style Italian salad
23
Grilled Confit Pork Steak
local squash slaw with fig mustard vinaigrette, mixed field pea hash, fresh edamame puree
22
Lemon & Chile Seared Tuna
red onion relish, grilled Creole tomato, tonatto sauce, house made Lavash cracker
23
Chicken Roasted Under a Brick
maple glazed, with a potato and bacon hash cake, topped with a fried farm egg
24
Trois Mignons
debris, house made worcestershire, Stilton, caramelized onion mashed potatoes
