200 per person excluding supplements, tax & gratuity | 150 sommelier’s wine pairings | 350 reserve wine pairings
Chef's Tasting Menu
fruits de mer
blue crab tartlet, grilled shellfish custard, white balsamic
Murder Point oyster, tomato x.o., smoked cane vinegar
Nola BBQ shrimp croquette
lemonfish crudo, louisiana citrus kosho
Murder Point oyster, tomato x.o., smoked cane vinegar
Nola BBQ shrimp croquette
lemonfish crudo, louisiana citrus kosho
cornbread
Tsar Nicoulai Osetra caviar, Rodolphe le Meunier butter
wood sorrel & ricotta agnolini
morel mushrooms, fava beans, lamb belly
pan-seared wild striped bass
spiny lobster, white asparagus, tangerine lace
grilled A5 wagyu
loquats, bordelaise
strawberry French 75
Louisiana strawberry, French 75 sorbet, pop rocks
trio
cane syrup crème brûlée, pecan butter popsicle, cream puff
125 per person, excluding supplements, tax & gratuity
First Course
choice of
tuna crudo
passion fruit granita, mirliton mignonette, serranos
Wagyu beef tartare
purple daikons, nước chấm, lemongrass
Grilled gulf shrimp
fennel, cucumber, smoked trout roe, buttermilk
Second Course
choice of
gnocchi "black and blue"
jumbo lump crab, summer truffles, parmesan
crawfish tartlet
asparagus, green garlic, calabrian chili
diver scallop
morels, ham hock broth, togarashi, oyster liquor
Third Course
choice of
Irodori Wagyu Manhattan strip
sunchokes, sauce périgourdine, banyuls
Snapper Pontchartrain
shrimp, crab, oyster mushrooms, sauce bearnaise
dry-aged duck breast
fava beans, fermented tomatoes, bee pollen
Fourth Course
choice of
Tarte à la bouille
caramelized cane syrup, milk sherbet
Hummingbird Cheesecake
pineapple jam, roasted banana ice cream
After dinner mint
dark chocolate, rye whiskey ganache, mint ice cream
70 per person, excluding supplements, tax & gratuity
FOR THE TABLE
$26
Murder Point oysters
mirliton mignonette
$26
$160
Tsar Nicoulai Osetra caviar
spoonbread, crème fraîche
$160
FIRST COURSE
choice of
tuna tiradito
passion fruit, mirliton mignonette, serrano
gnocchi “black and blue”
black winter truffles, jumbo lump crab, parmesan
radiatore
black trumpet mushrooms, gremolata
spring chopped salad
buffalo burrata, preserved lemon, brioche
SECOND COURSE
choice of
snapper Pontchartrain
shrimp, oyster mushrooms, sauce béarnaise
Irodori wagyu strip +15
pommes frites, sauce verte
dry-aged duck breast
asparagus, morels, grits, foie gras bordelaise
add bianchetto truffles +30
add bianchetto truffles +30
wild striped bass almondine
haricots verts, cauliflower, toasted almonds
add jumbo lump crab +15
add jumbo lump crab +15
DESSERTS
choice of
tarte à la bouille
caramelized cane syrup, milk sherbet
tête de moine cheese
sweet potato bread, candied pecans, citrus marmalade
black forest cream puffs
chocolate cremeux, brandied cherries, vanilla bean whipped ganache
