Brunch

Classic, Oyster or Spicy | Dress Your Own at Our Bountiful Bloody Mary Garnish Bar

Curated with seasonal fresh juices, garnishes and sparkling wine

Tableside Presentation

Banana rum, Cognac, pecan orgeat, milk

Choice of Aperol, Chambord or Campari

Kale, Collard, Celery, Spinach, Cucumber, Lemon Parsley, Mint

Turmeric and Ginger

with Dipping Sauces

Anson Mills corn grits, Poche’s Andouille, Chives, Butter

Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs and Bearnaise Sauce

Sweet Potato Brioche with Cane Syrup Butter and Sea Salt

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

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

Persillade

Baked with Gruyère cheese

MKT

Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade

Whipped Goat Cheese, Aged Balsamic Vinegar, Basil

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

Best Stop Boudin, Scrambled Egg, Provolone, Creole Mustard, Crystal Hot Sauce

Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar

Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp

Local Herb Sprouts, Sunflower Seeds with Lemon and Sea Salt

Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar

Filled with Blue Crab Ravigote and Accompanied by Dressed Lettuce

Smothered with shaved black truffles and Parmigiano-Reggiano

Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup

Brioche with Bananas, Pecans, Artisan Sugar Cane Syrup

Add black truffle