Louisiana seafood and scallion rice.

Roasted quail, andouille, oysters and file rice.

Deviled quail eggs and madeira.

Chantilly crema, puffed wild rice, granny smith apple.

Haricot vert, cucumber and torn croutons.

Crispy bacon, blue cheese dressing.

Smoked bienville butter.

4 remoulades.

Pickled vegetables and grilled bread.

Scrambled eggs, crabmeat, smoked paprika and Cajun caviar.

Seasonal filling and duo of mustards.

Foie gras and corn muffin, sugar cured ham, poached eggs and black truffle hollandaise.

Lobster, brioche, red pepper hollandaise, tomato concasse and lobster demi-glace.

Viladalia gravy, smoked Gouda, john folse's stone ground blue grits.

Trinity and fontina, New Orleans brown butter BBQ sauce.

Brioche, pimento cheese, oven dried tomatoes and braised greens.

Prosciutto, Swiss chard and red pepper cream.

Seasonal vegetable frittata and smokey potato tostones.

Seasonal jam and whipped butter.

Creme fraiche.

Fried, poached and scrambled.

Louisiana seafood and scallion rice.

Roasted quail, andouille, oysters and file rice.

Deviled quail eggs and madeira.

Chantilly crema, puffed wild rice and Granny Smith apple.

Haricot vert, cucumber and torn croutons.

Crispy bacon and blue cheese dressing.

4 remoulades.

Smoked bienville butter.

Pickled vegetables and grilled bread.

Seasonal filling and duo of mustards.

Grilled onions, blue cheese, oven-dried tomatoes, arugula and sunny-side-up egg.

Rice noodle mirliton salad, carrot satsuma dressing and crispy leeks.

Shrimp patty, crab aioli and fried green tomato.

Choupique caviar, whipped ricotta, pressed eggs and marinated cucumbers.

Smokey potato tostones, grilled asparagus and sauce bordelaise.

Pineapple, yuzu, cardamom, lime leaf and mint.

Seasonal flavor selection.

Louisiana seafood and scallion rice.

Roasted quail, andouille, oysters and file rice.

Deviled quail eggs and madeira.

Chantilly crema, puffed wild rice and Granny Smith apples.

Haricot vert, cucumber and torn croutons.

Crisp bacon and blue cheese dressing.

Artichoke, asparagus, parmigiano- reggiano, preserved lemon vinaigrette.

Goat cheese and molasses- candied pecans.

Pickled vegetables and grilled bread.

Black walnuts and shaved dark chocolate.

Bruleed citrus carpaccio, grapefruit aioli and pickled mustard seeds.

4 remoulades.

Pepper jelly, creole cream cheese and biscuits.

Smoked bienville butter.

Heirloom tomato bread pudding and sweet corn anglaise.

Fines herbs, puff pastry and sauce nantua.

Pig, coarse salt, air and time.

Pata negra ham, 4 1/2 year and fermin.

6 chef selection and feeds 1.

Chefs binge board and feeds 2.

10 chefs selections and feeds 4.

16 chef selections and feeds 8.

Sweet corn, piquillo pepper and bitter greens.

Sauce piquant, hen of the woods and grana padano.

Smoked tomato broth, charred okra, fregola and burnt lemon rouille.

Truffle white bean puree, celery salad and bacon vinaigrette.

Burnt leeks, calabrian romesco and mushroom mostarda.

Warm crabmeat salad and truffle aioli.

Sunckoes, cripsy apple, fennel puree and toasted hazelnuts.

Vanilla, tarragon and lobster roe.

Charred fingerling potatoes, celery vermouth butter, creme fraiche and caviar.

Tasso cracked rice, iberico butterbeans and duck fat sauce.

Southern-fried, boudin-stuffed and absinthe-glazed.

Harb marinated.

Foie gras vidalia spread.

Grilled asparagus and Parmesan espuma.

Pineapple, yuzu, cardamom, lime leaf and mint.

Buttermilk, jalapeno, margarita, Graham cracker and palm seed.

Butternut squash, chai tea and pecans.

Abita turbodog, peanut and cracker Jack.

Corn, black sesame, chamomile, yogurt and ver jus.