Dinner

Crackers, Mustard, and Scallions

Cocktail Sauce and Lemon

Local Citrus, Aged Balsamic, and Herbs

Sherry Vinegar, Orange and Soft Cooked Egg

with Cane Syrup Butter and Sea Salt

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

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

Black Pepper and Bright Green Herb Toast

Little Gem Lettuce, Pimenton Breadcrumbs, Parmigiano Reggiano

Crab Fat Bread Crumbs and Pickled Quail Egg

Creole Mustard Vinaigrette, Pickled Raisins, Almonds

Corn, Saffron and Charred Peppers

Gruyère Cheese, Bechamel and topped with Fresh-Milled Breadcrumbs

Crème Fraîche Ice Cream with Imperial Golden Osetra Caviar

Crispy Bottom, Duck Egg Yolk, Creamy Liver Pâté, and Scallions

Served with Emily's Famous Red Beans and Rice, Corn Maque Choux, and Dipping Sauces

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

Slow-Cooked in Coconut Milk with Herbs, Lemongrass, Coriander, Jasmine Rice and Louisiana Pecans

Green Beans with Yogurt Dressing, Toasted Almonds and Pickled Onions

Cauliflower Purée, Black-Eyed Pea Vinaigrette and Wilted Spinach

French Fries

Braised Field Peas, Bright Cabbage Slaw and Hot Honey

Roasted Mushroom Rice and Creole Tomato Sauce

Local French Bread

Garlic Bordelaise Creole Spice, Pickled Okra and Chives

Garlic-Herb Butter and Parmigiano Reggiano

Caeser Dressed Smashed Potatoes with Parmesan

New Orleans Bordelaise, Green Goddess Dressing and Mint

with Ham Hocks

Louisiana Cane Syrup and Butter