Menus
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
CAVIAR SERVICE
with heirloom milled cornbread hot cakes and accoutrements-
Siberian Sturgeon
Poland
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Imperial Golden Russian Osetra
Galilee
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Paddlefish
Tennessee
LOUISIANA SEAFOOD SERVICE
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Grand Plateau
Serves 4 people
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Seafood on the half Shell
Serves 2 people
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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Best Stop Boudin
With crackers, mustard and scallions
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Oysters en Brochette
With Benton’s bacon and toast
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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Local Green Salad
With roasted mirliton, crispy West African fonio and goat yogurt vinaigrette Add olive oil roasted snapper
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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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Beignets and Ham
Sliced prosciutto crudo, Gorgonzola dolce, honey, spicy chili crunch and persillade
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Duck Eggs Creole
Vegetables stewed in rich tomato sauce, sesame toast
ENTREES
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Crab Meat Omelette
Filled with blue crab ravigote and accompanied by dressed lettuces
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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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Eggs Crème de la Crème
Toasted brioche, creamed spinach, poached eggs, hollandaise and caviar
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Scrambled Egg Toast
Smothered with shaved black truffles and Parmigiano-Reggiano
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Pain Perdu
Brioche with bananas, pecans, and Louisiana sugar cane syrup
SIDES
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Praline Bacon
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Buttermilk Biscuit
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Anson Mills Corn Grits
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Vietnamese Sautèed Bok Choy
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French Fries with Sea Salt
Add black truffle
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Creamed Spinach
Caviar Service
With heirloom milled cornbread hotcakes and accoutrements-
Imperial Golden Russian Osetra
1 ounce | Galilee
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Siberian Sturgeon
1 ounce | Poland
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Paddlefish
1 ounce | Tennessee
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 1 person Add ½ oz Paddlefish Caviar
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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Crawfish Strudel
With sauce Americaine and black truffles
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Louisiana BBQ Shrimp
With black pepper and bright green herb toast
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Marinated Artichoke Hearts
With garlic, bottarga, herbs andextra virgin olive oil
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Oysters en Brochette
With Benton's bacon and toast
Soups
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Oyster Stew
With tarragon cream and lemon zest
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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 lettuces, Cabernet vinegar, extra virgin olive oil, and freshly shaved Parmigiano-Reggiano Add fried oysters, add crab
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Crab Maison
With butter lettuce, charred avocado,and sunflower seeds
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Local Green Salad
With roasted mirliton, crispy West Africanfonio and goat yogurt vinaigrette
For the Table
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Whole Buttermilk-Fried Chicken
With dipping sauces
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Salt-Crusted Gulf Red Snapper
With rosemary, lemon, and extra virgin olive oil
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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
Entrees
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Redfish Courtbouillon
Stewed with oysters, crab, shrimp, and the holy trinity
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Prime Beef Ribeye 14 Oz
With buttery local mushrooms, Bordelaise sauce, and fries
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Blackened Snapper
With broccoli rabe, garlic and olive oil
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Vegetable Green Curry
Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans
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Malfadini Pasta
With red gravy, fried oysters and English peas
Sides
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Roasted Sweet Potato
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Aromatic Jasmine Rice
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Emily’s Famous Red Beans and Rice
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Buttered Peas and Beans
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Creamed Spinach
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Vietnamese Sautèed Bok Choy
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French Fries with Sea Salt
Add black truffle
Caviar Service
With heirloom milled cornbread hot cakes and accoutrements-
Siberian Sturgeon
Poland
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Imperial Golden Russian Osetra
Galilee
-
Paddlefish
Tennessee
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 1 Person Add ½ oz Paddlefish Caviarson
Appetizers
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Louisiana BBQ Shrimp
With black pepper and bright green herb toast
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Blue Crab au Gratin
Baked with Gruyère cheese, béchamel, and topped with fresh milled bread crumbs
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Oysters en Brochette
Benton’s bacon and toast
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Crawfish Strudel
With sauce Americaine and black truffles
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Marinated Artichoke Hearts
With garlic, bottarga, herbs and extra virgin olive oil
Soups
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Oyster Stew
With tarragon cream and lemon zest
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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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Local Green Salad
With roasted mirliton, crispy West African fonio and goat yogurt vinaigrette Add olive oil roasted snapper
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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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Soft Shell Crab Blt
Tempura-fried and layered with crispy bacon, lettuce, and sliced tomato
Entrees
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Malfadini Pasta
With red gravy, fried oysters and English peas
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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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Prime Beef Ribeye 14 oz
With buttery local mushrooms, Bordelaise sauce, and fries
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Blackened Snapper
With broccoli rabe, garlic and olive oil
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Vegetable Green Curry
Slow-cooked in coconut milk with herbs, lemongrass, coriander, and Louisiana pecans
Sides
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Roasted Sweet Potato
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Yukon Gold Potato Salad
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Aromatic Jasmine Rice
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Emily’s Famous Red Beans and Rice
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Buttered Peas and Beans
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French Fries with Sea Salt
Add black truffle
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Creamed Spinach
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Vietnamese Sautèed Bok Choy
Desserts
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Baked Alaska to Share
Café au lait ice cream, flourless chocolate cake
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Butter-Fried Beignets
Vanilla toasted cream sauce
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Big Slice of Chocolate Doberge Layer Cake
With Lemon Ice Cream
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Sweet Potato Bread Pudding
With bourbon crème anglaise
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Selection of seasonal sorbet and ice cream
Coffee and Tea
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Café Au Lait
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Cold Brew
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Miss River Iced
Chicory cold brew shaken with crushed ice, half and half, and vanilla syrup
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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
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Chai Latte
Iced or hot
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Organic Hot Teas
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Drip Coffee
Signature Roast by Congregation Coffee
Dessert Wines
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2019 Vigne Regali Brachetto D’acqui
Piedmont, Italy
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Sandeman’s Founder’s Reserve Ruby Porto
Douro, Portugal
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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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Mr. Appleseed
Hendrick’s Gin, Apple Cider, Ginger-Pepper Syrup, Lemon
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Ginger Snap Milk Punch
Wheatley Vodka, Coffee Liqueur, Ginger, Vanilla, Cream
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Lafayette Square
Gin, St. Germain, Lillet Blanc, Lemon, Orange Blossom Water
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Trade Old Fashioned
Buffalo Trace, El Guapo Polynesian Kiss Bitters, Local Honey
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Newfangled
Rye, Nonino, Sweet Vermouth
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Your Twisted Smile
Tequila, Giffard Pamplemousse, Lime Juice, Sparkling Wine
ZERO - PROOF
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Rose Colored Glasses
Lime Juice, Pomegranate, Apple Honey, Ginger Ale
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Here’s Johnny
Lemon Juice, Apple Cider, Ginger-Pepper Syrup, Seltzer
BEER
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Urban South “Holy Roller” IPA
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Second Line Brewing “Saison Named Desire”
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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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Sommariva, Prosecco, Conegliano
Valdobbiadene, Italy
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Laurent-Perrier, Brut “La Cuvée”
Champagne, France
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Camille Braun Brut Rosé
Alsace, France
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2020 Broc Cellars Chenin Blanc, Pet’ Nat
Paso Robles, California
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2010 Dom Pérignon, Brut
Champagne, France
WHITE WINE
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2020 Jean Marie Reverdy “Charme de Loir”
Sauvignon Blanc, France
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2020 Stadt Krems, Grüner Veltliner
Kremstal, Austria
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2019 Lioco, Chardonnay
Sonoma County, California
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2021 Villa Maria, Sauvignon Blanc, Private Bin
Marlborough, NZ
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2019 Dampt Frères Chablis, 1erCru “Vaucoupin”
Burgundy, France
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2019 Jermann Pinot Grigio
Friuli, Italy
ROSÉ & ORANGE WINE
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2020 Cantalapiedra, Verdejo “Lirondo”
Castilla y Leon, Spain
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2020 M. Chapoutier Côtes du Rhône Rosé, “Belleruche”
Rhône, France
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2019 Clos Cibonne, Tibouren
Côtes de Provence, France
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2020 Mary Taylor Saint-Pourçain
Loire Valley, France
RED WINE
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2017 Maison Vincent Girardin, Bourgogne Rouge
Burgundy, France
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2018 Murgo, Etna Rosso
Sicily, Italy
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2020 Brea, Cabernet Sauvignon
Paso Robles, California
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2019 Siduri Pinot Noir
Willamette Valley, Oregon
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2016 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