Lunch

with Cane Syrup Butter and Sea Salt

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

Baked with Gruyère cheese

MKT

With Black Pepper and Bright Green Herb Toast

with Crackers, Mustard and Scallions

Goat Cheese, Aged Balsamic Vinegar, Basil

Little Gem Lettuces, Pimenton Breadcrumbs, Parmigiano Reggiano

Heirloom Milled Cornbread Hot Cakes andAccoutrements

Creole Cream Cheese Ice Cream, Imperial Golden Osetra Caviar

Duck and Andouille Gumbo

Maison Salad

Heirloom Tomato Salad

1/2 Muffaletta Sandwich with French Fries or Side Salad

Fried Shrimp Poboy

Red Beans and Rice with Fried Chicken

Blackened Snapper with Sweet Corn and Bean Succotash

Fully-dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese

Half

Whole

“Fully Dressed” with Mustard, Mayonnaise Lettuce, Tomato, Onion and Pickles

Pickled Mustard Seeds, Anchovy aioli and Seeded Sourdough

Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

Camellia Red Beans Slow-cooked with Smoked Ham hock and Pickled Pork Served atop Aromatic Jasmine Rice

Au Poivre and French Fries

Sweet Corn and Summer Bean Succotash

Stewed with Oysters, Crab, Shrimp, and the Holy Trinity

Add black truffle