Menus
Louisiana Seafood Service
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Grand Plateau
Serves 4 people Add ½ oz Paddlefish Caviar
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Seafood on The Half Shell
Serves 2 People Add ½ oz Paddlefish Caviar
Caviar Service
With heirloom milled cornbread hotcakes and accoutrements-
Imperial Golden Osetra
1 ounce | Galilee
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Royal White Sturgeon
Sacramento
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Paddlefish
1 ounce | Tennessee
Appetizers
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Blue Crab Au Gratin
Baked with Gruyère cheese, Béchamel and topped with fresh-milled bread crumbs
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Caviar and Ice Cream
Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
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Louisiana BBQ Shrimp
With Black Pepper and Bright Green Herb Toast
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Crab and Dumplings
Potato Gnochi with Blue Crab
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Gulf Snapper Crudo
With Peanuts, Garlic, Chili Crunch Oil, Mint and Basil
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Foie Gras Pain Perdu
Served on Pain de Mie with Local Kumquat and Herbsaint Syrup
Soups
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Duck and Andouille Gumbo
Made with a rich dark roux, Louisiana jasmine rice, Yukon Gold potato salad, and scallions
Salads
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Giardiniera Salad
With Pickled Market Vegetables, Green Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil, and Freshly Shaved Parmigiano-Reggiano Add Fried Oysters, Add Jumbo Lump Crab
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Crab Maison
With Butter Lettuce, Charred Avocado, and Sunflower Seeds
For the Table
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Carved Buttermilk-Fried Chicken
With Dipping Sauces
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Clay Pot Dirty Rice
Served with a Crispy Bottom, Pan-roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté, and Scallions
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45 Day Dry-Aged Beef Ribeye, 24 oz
Bordelaise Sauce
Entrees
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Vegetable Green Curry
Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans
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Fried Bone-In Pork Chop
Buttermilk-fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc
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Redfish Courtbouillon
Stewed with Oysters, Crab, Shrimp, and The Holy Trinity
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Blackened Snapper
With Creamy Rutabaga, Pecan Chimichuri
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Mushroom Casserole
Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream, Add Black Truffle
Sides
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Creamed Spinach
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Aromatic Jasmine Rice
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Emily’s Famous Red Beans and Rice
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Roasted Squash Amandine
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French Fries with Sea Salt
Add black truffle
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Collards and Ham Hock
Louisiana Seafood Service
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Grand Plateau
Serves 4 people Add ½ oz Paddlefish Caviar
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Seafood on The Half Shell
Serves 2 people Add ½ oz Paddlefish Caviarson
Caviar Service
With heirloom milled cornbread hot cakes and accoutrements-
Imperial Golden Osetra
Galilee
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Royal White Sturgeon
Sacramento
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Paddlefish
Tennessee
Appetizers
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Blue Crab au Gratin
Baked with Gruyère cheese, béchamel, and topped with fresh milled bread crumbs
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Caviar and Ice Cream
Cream Cheese Ice Creamwith Imperial Golden Osetra Caviar
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Louisiana BBQ Shrimp
With Black Pepper and Bright Green Herb Toast
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Crab and Dumplings
Potato Gnochi with Blue Crab
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Best Stop Boudin
with Crackers, Mustard and Scallions
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Beignets and Ham
Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade
Soups
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Duck and Andouille Gumbo
Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad, and Scallions
Salads
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Giardiniera Salad
With Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil, and Freshly Shaved Parmigiano-Reggiano Add Fried Oysters, add Jumbo Lump Crab
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Crab Maison
With Butter Lettuce, Charred Avocado, and Sunflower Seeds
Sandwiches
Served with french fries or baby lettuces with a creole mustard vinaigrette-
Muffaletta
Fully-dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese
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Fried Oysters BLT
Buttered Toast and Garlic Aioli
Entrees
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Blackened Snapper
with Creamy Rutabage, Pecan Chimichuri
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Emily’s Famous Red Beans and Rice with Buttermilk-Fried Chicken
Camellia Red Beans Slow-cooked with Smoked Ham hock and Pickled Pork Served atop Aromatic Jasmine Rice
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45 Day Dry-Aged Beef Ribeye, 24 oz
Bordelaise Sauce
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Vegetable Green Curry
Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans
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Fried Bone-In Pork Chop
Buttermilk-Fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc
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Mushroom Casserole
Sautéed Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream
Sides
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Creamed Spinach
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Aromatic Jasmine Rice
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Roasted Squash Amandine
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French Fries with Sea Salt
Add black truffle
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Collards and Ham Hock
CRAFT COCKTAILS
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Louisiana Bloody Mary
fully dressed | spicy or classic, add shrimp
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Miss River Mimosa
Curated with seasonal fresh juices, garnishes and sparkling wine
LOUISIANA SEAFOOD SERVICE
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Grand Plateau
Serves 4 people
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Seafood on the half Shell
Serves 2 people
CAVIAR SERVICE
with heirloom milled cornbread hot cakes and accoutrements-
Imperial Golden Osetra
Galilee
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Royal White Sturgeon
Sacramento
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Paddlefish
Tennessee
APPETIZERS
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Blue Crab Au Gratin
Baked with Gruyère cheese, Béchamel and topped with fresh milled bread crumbs
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Caviar and Ice cream
Creole Cream Cheese Ice Cream with Imperial Golden Osetra Caviar
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Foie Gras Pain Perdu
Served on Pain de Mie with Local Kumquat and Herbsaint Syrup
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Best Stop Boudin
with Crackers, Mustard, and Scallions
SOUPS AND SALADS
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Duck and Andouille Gumbo
Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions
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Crab Maison
With butter lettuce, charred avocado and sunflower seeds
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Giardiniera Salad
with Pickled Market Vegetables, Iceberg Lettuce, Carbernet Vinegar, Extra Virgin Olive Oil and Freshly Shaved Parmigiano-Reggiano
FOR THE TABLE
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Carved Buttermilk-Fried Chicken
With dipping sauces
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Clay Pot Dirty Rice
Served with a Crispy Bottom, Pan-roasted Duck Breast, Duck Egg Yolk, Creamy Liver Pâté and Scallions
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Beignets and Ham
Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch and Persillade
ENTREES
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Crab Meat Omelette
Filled with Blue Crab Ravigote and accompanied by Dressed Lettuce
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Shrimp and Grits
Louisiana shrimp served over Anson Mills corn grits, Poche’s andouille, chives, and butter
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Delicata Squash Pirogue
Shrimp Stewed in Rich Puttacesca Sauce with Capers, Olives and Extra Virgin Olive Oil
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Scrambled Egg Toast
Smothered with shaved black truffles and Parmigiano-Reggiano
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Eggs Crème de la Crème
Toasted Brioche, Creamed Spinach, Poached Eggs, Hollandaise, Add Paddlefish Caviar
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Vegetable Green Curry
Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander and Louisiana Pecans
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Pancakes
Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup
SIDES
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Praline Bacon
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Creamed Spinach
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Buttermilk Biscuit
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Anson Mills Corn Grits
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Emily's Famous Red Beans and Rice
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French Fries with Sea Salt
Add black truffle
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Roasted Squash Amandine
Desserts
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Baked Alaska to Share
Café au lait ice cream, flourless chocolate cake
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Big Slice of Chocolate Doberge Layer Cake
With Lemon Ice Cream
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Butter-Fried Beignets
Vanilla toasted cream sauce
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Sweet Potato Pie
Cinnamon Streusel and Whipped Vanilla Cream
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Selection of Seasonal Sorbet and Ice Cream
Coffee and Tea
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Drip Coffee
Signature Roast by Congregation Coffee
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Espresso
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Latte
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Cappuccino
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Macchiato
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French Press Coffee
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Chai Latte
Iced or hot
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Organic Hot Teas
Dessert Wines
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2021 G.D. Vajra Moscato D'Asti
Piedmont, Italy
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2019 Chateau Roumieu
Sauternes, France
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Sandeman’s Founder’s Reserve Ruby Porto
Douro, Portugal
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El Maestro Sierra 15 Years Old Oloroso Sherry
Jerez, Spain
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Warre’s 20 Yr Otima Tawny
Douro, Portugal
Digestifs and Bitters
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Cappelletti Sfumato Rabarbaro Amaro
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Contratto Fernet
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Cynar
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Cappelletti Pasubio Vino Amaro
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Cardamaro Vino Amaro
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Underberg
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Nonino Amaro
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Montenegro
CRAFT COCKTAILS
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Late Check Out
White wine sangria, Campari, Cointreau with Blueberries, Mint and Peaches
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Little Palermo
Vodka, Lemmongrass Lemoncello, Meyer Lemon, Matcha, Gingerbeer
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Garden G&T
Gin, Zesty Lime Cordial, White Port, Sage, Juniper, Artisanal Tonic
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Unfound Treasure
Amara, Rum, Orgeat, Polynesia Fruit, Bitters
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34th Floor
Mezcal, Dry Curacao, Pineapple Shrub, Cirtus Blend
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Four Decades
Tequila, Orange Liquer, Passionfruit, Basil, Black Sea Salt
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Port City Old Fashioned
Aged Rum, Fig and Cinnamon Bitters, Mississippi Honey
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Carrera 7
Rye, Curated Plum Vermouth, Italian Aperitif, Columbian Dark Chocolate
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Westbank Irish
Whiskey, Coffee Liquer, Coffee, Condensed Milk, Vietnamese Cinnamon, Nutmeg
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French Martinez
A Mysterious & Sexy Cocktail Based on the Original Martinez - Presented Under a Glass, Vapor-filled Dome
ZERO - PROOF
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Rose Colored Glasses
Lime Juice, Pomegranate, Apple Honey, Ginger Ale
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Aqua Fresca
Cucumber, Star Anise, Clove, Ginger, Lemon Chili
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Leaf & Lime
Bay Leaf and Lime Tonic
BEER
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Urban South “Holy Roller” IPA
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Second Line Brewing “Saison Named Desire”
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Zony Mash "Among the Bugs" Wheat Lager
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Michelob Ultra
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Stella Artois
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Heineken 0.0 N/A
SPARKLING WINE
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Mestres Cava, Brut,
Penedès, Spain
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Jeio, Prosecco
Italy
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Laurent-Perrier, Brut “La Cuvée”
Champagne, France
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Wolfberger Brut Rosé,
Alsace, France
WHITE WINE
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2020 Hubert Brochard "Tradition" Sacncerre,
Loire Valley, France
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2020 Loimer "Lois" Grüner Veltliner,
Niederösterreich, Austria
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2019 Lioco, Chardonnay
Sonoma County, California
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2021 Craggy Range "Te Muna" Sauvignon Blanc,
Martinborough, NZ
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2019 Domain Laroche "St. Martin" Chablis,
Burgundy, France
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2020 Cantina Terlan Pinot Grigio,
Alto-Adige, Italy
ROSÉ WINE
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2020 Mirabeau "Belle Année" Rosé,
France
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2021 Ameztoi "Rubentis" Getariako Txakolina,
Basque, Spain
RED WINE
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2015 Marrone La Morra Marola,
Piemonte, Italy
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2018 August Kessler Pinot Noir,
Rheingau, Germany
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2020 Le P'Tit Paysan, Cabernet Sauvignon,
San Benito, California
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2019 Chehalem Pinot Noir,
Willamette Valley, Oregon
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2017 Jordan Cabernet Sauvignon,
Alexander Valley, California
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2019 Domaine de Cristia, Côtes du Rhône, “Vielles Vignes”
Rhone, France
BOURBON
Available in 1oz / 2oz pours, served tableside-
Last Drop 1980 Buffalo Trace
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Rabbit Hole Mizanura 15 Year
SCOTCH
Available in 1oz / 2oz pours, served tableside-
The Macallan 25 Year
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The Macallan “M” Crystal Decanter
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The Balvenie 30 Year
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The Balvenie 40 Year
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Glenfiddich 30 Year
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Glenfiddich 40 Year
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Bruichladdich “Black Art” 26 Year
COGNAC
Available in 1oz / 2oz pours, served tableside-
Louis XIII Grande Champagne
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Pierre Ferrand 10 Generations
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Pierre Ferrand Légendaire
VODKA
Available in 1oz / 2oz pours, served tableside-
CLIX Vodka
All Day
Served with French Fries, Roasted Sweet Potatoes or Salad-
Grilled Cheese Sandwich
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Emily’s Famous Red Beans and Rice
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Homemade Noodles
With Butter or Tomato Sauce and Parmesan Cheese
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Crispy Chicken Tenders
With honey mustard
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Fried Shrimp
With creamy ravigote dip
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Steamed Mini Crab Claws
With garlic butter
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Shrimp Cocktail
With mild cocktail sauce
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Iceberg Salad
With tomatoes, avocado and ranch dressing
Desserts
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Brownie Sundae
Vanilla Ice Cream, Chocolate Sauce, Sprinkles
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Ice Cream and Sorbet
Per Scoop
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Beignet
With powdered sugar
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Chocolate Chip Cookie
Served Warm