200 per person excluding supplements, tax & gratuity
Chef's Tasting Menu
fruits de mer
blue crab tartlet, grilled shellfish custard, white balsamic
Boss Gibson oyster, tomato x.o., smoked cane vinegar
Nola BBQ shrimp croustade
spear-caught cobia crudo, canary melon, elderflower
Boss Gibson oyster, tomato x.o., smoked cane vinegar
Nola BBQ shrimp croustade
spear-caught cobia crudo, canary melon, elderflower
cornbread
Altima Platinum Osetra caviar, Rodolphe le Meunier butter
collard green ravioli
smoked chanterelles, pot likker
grouper
black zebra tomatoes, okra, heirloom corn, ‘nduja
A5 wagyu
muscadines, marchand de vin, black garlic tare
peach "daiquiri"
white rum, coconut, makrut lime leaf
trio
cane syrup crème brûlée, pecan butter popsicle, cream puff
125 per person, excluding supplements, tax & gratuity
First Course
choice of
tuna crudo
mirliton, passion fruit, serrano
venison cheek daube glacé
celery root, granny smith apple
seared Hudson Valley foie gras
Chilton County peaches, magnolia, streusel
Second Course
choice of
gnocchi "black and blue"
jumbo lump crab, summer truffles, parmesan
ballotine of rabbit
chanterelles, country ham, muscadines, fig and rabbit jus
Iberico pork pluma
zucchini, carrot, cucumber, nước chấm
Third Course
choice of
Irodori wagyu manhattan strip
zephyr squash, fairytale eggplant, XO, bordelaise
snapper pontchartrain
shrimp, crab, oyster mushrooms, sauce bearnaise
dry-aged duck breast
dirty rice crépinette, mustard greens, soubise
Fourth Course
choice of
milk, tea & honey
whipped honey, olive oil cake, earl grey sherbet
hummingbird cake
creole cheesecake custard, pineapple jam, roasted banana ice cream
café brûlot
chicory coffee marquise, cacao nibs, burnt orange sherbet
