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

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

Dark Roux and Scallions. Served with your choice of Louisiana Jasmine Rice or Yukon Gold Potato Salad

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

Gruyère Cheese, Bechamel, and Fresh-Milled Bread Crumbs

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

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

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

Prosciutto, Praline Bacon, Deviled Eggs, Avocado, Seasonal Jam, Whipped Cane Sugar Butter and Tabasco

Raw Oysters, Shrimp Remoulade, Tuna Tartare, Louisiana Crab Ravigote, and 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

Stone-milled Oats, Chia Seeds, Caramelized Figs, Cane Syrup, Thyme

Creole Tomato Sauce, Seasonal Vegetables, Persillade Toast

Crème Fraîche Ice Cream with Imperial Golden Osetra Caviar

Add black truffle

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

Turmeric and Ginger