200 per person excluding supplements, tax & gratuity | 150 sommelier’s wine pairings | 350 reserve wine pairings
Chef's Tasting Menu
fruits de mer
Nola BBQ shrimp croquette
blue crab tartlet, grilled shellfish custard, white balsamic
Murder Point oyster, tomato x.o., smoked cane vinegar
spearcaught lemonfish crudo, louisiana citrus kosho
blue crab tartlet, grilled shellfish custard, white balsamic
Murder Point oyster, tomato x.o., smoked cane vinegar
spearcaught lemonfish crudo, louisiana citrus kosho
cornbread
Tsar Nicoulai Osetra caviar, Rodolphe le Meunier butter
oxtail agnolini
black trumpet mushrooms, black garlic shoyu
scamp grouper
spiny lobster, hakurei turnips, saffron
grilled A5 wagyu
Arkansas black apples, smoked cider, bordelaise
“mulled wine”
red currant ice cream, apple and cardamom granita
satsuma
orange blossom madeline, white chocolate ganache
125 per person, excluding supplements, tax & gratuity
First Course
choice of
Yellowfin tuna crudo
passion fruit granita, mirliton mignonette, serranos
Wagyu beef tartare
red rover radish, nước chấm, lemongrass
Grilled gulf shrimp
fennel, buttermilk, smoked trout roe
Second Course
choice of
Gnocchi "black and blue"
jumbo lump crab, black winter truffles, parmesan
Nola BBQ escargot tartelet
leeks, Délice de Bourgogne, persillade
Diver scallop
morels, ham hock broth, togarashi
Third Course
choice of
Irodori Wagyu Manhattan strip
sunchokes, sauce périgourdine, banyuls
Snapper Pontchartrain
shrimp, crab, oyster mushrooms, sauce bearnaise
Dry-aged duck breast
collards, smoked duck leg, celery root
Fourth Course
choice of
Tarte à la bouille
caramelized cane syrup, milk sherbet
Strawberry shortcake
creole cheese cake, strawberry basil sorbet
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
$36
torchon of foie gras
LA strawberries, magnolia, brioche
$36
$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
grilled gulf shrimp
radish, nước chấm, lemongrass
SECOND COURSE
choice of
snapper Pontchartrain
shrimp, oyster mushrooms, sauce béarnaise
Irodori wagyu strip
pommes frites, sauce verte +15
seared duck breast
sunchokes, collard greens, black winter truffles
add jumbo lump crab +15
grouper almondine
haricots verts, cauliflower, toasted almonds
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
Neapolitan cream puffs
vanilla, chocolate, strawberry
