Menus
large plates
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snapper, greens & winter squash stew, spanish chorizo | 34
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hot & sour pork stew, long grain rice, crabmeat, cilantro I 25
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speckled trout, brussel sprouts, cauliflower, preserved kumquat I 29
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carrot bolognese, turmeric gemilli, basil, parmesan | 24
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smoked beef short rib, green mole, crispy rice, cashews | 32
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chicken, winter squash, swiss chard, coriander | 26
“put yourselves in our hands…”
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five course blind tasting | full table participation is required | 70
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optional wine pairing | 35
small plates/to share
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salad of local greens
gruyere, radishes, dill I 13
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smoked catfish dip
tangelo, beets, basil, crackers I 12
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smoked pork gumbo
long grain rice, file I 11
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pimento cheese
root vegetable crudite, pickles, shrimp crackers I 14
large plates
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smoked salmon tartine
preserved lemon, olives, radicchio I 17
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braised beef short rib
mole verde, sunflower seeds, sunny side egg I 25
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grilled baby carrots
poached egg, hollandaise, pickled andouille I 17
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scrambled eggs
roasted cauliflower, swiss chard I 16
fried chicken
serving fried chicken "family style" for brunch seemed like a natural fit. we think there are few things better then a big platter of fried chicken with deviled eggs, pickles, buttermilk ranch and great sides to share.-
half chicken | 29
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whole chicken | 36
sides/pasteries
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bacon | 4
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buttermilk biscuit and honey butter | 3
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deviled eggs I 5
add Louisiana bowfin caviar I +6
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glazed old fashioned donuts I 6
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pumpkin bread with Poirier's cane syrup I 3
sparkling by the glass
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Crémant de Savoie, Jean Vullien
(Chardonnay, Jacquere, Altesse) Savoie, FR NV | 12
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Sparkling Rosé, Marcus Huber "Hugo"
(Zweilgeit, Pinot Noir) Austria, NV | 13
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Sekt, Johann Hild
(Elbing) Mosel, Gemany, NV | 12
white & rosé by the glass
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Sauvignon Blanc, Vincent Ricard "Le Petiot"
(Touraine, France) ‘17 | 12
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Vermentino, Cardedu "Núo"
(Ogliastra, Sardegna) '16 | 11
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Pinot Blanc, Weingut Brand "Weissburgunder"
(Pfalz, Germany) '17 I 12
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Chardonnay, Timbre Winery "À Côte"
(Santa Barabara, CA) ‘14 | 12
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Rosé, Domaine du Foquette
(Grenache, Syrah, Rolle FR) '17 | 12
reds by the glass
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Barbera, Steve Matthiasson "Tendu"
(Yolo County, CA) '17| 11
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Côtes de Rhone, Maison Brotte
(Carianne, FR) '16 | 12
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Pinot Noir, Avaraen Cellars
(Williamette Valley, OR) ‘17 | 14
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Cabernet Sauvignon, Requiem
(Walla Walla, WA) ‘16 | 14
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Carignan, Viña Maitia "Weon"
(Maule Valley, CL) '17 | 11
cocktails
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First Word - C.Q.
reposado tequila, mezcal, yellow chartreuse, apricot, lemon | 13
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Glory Lemon's - T.F.
bourbon, spiced rum, pumpkin, nutmeg, lemon I 13
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Dori - J.K.
suntory toki, campari, sweet vermouth, cynar, lemon I 13
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Normandy's Oaks -C.Q.
cider, japanese whiskey, scotch, lemon, honey I 13
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Bijou - 1880
bristow gin, sweet vermouth, green chartreuse, orange I 13
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Improved Whiskey Cocktail - 1876
sazerac rye, maraschino liqueur, absinthe, angostura I 13
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La Florida - 1930's
rums, cacao, sweet vermouth, lime I 13
beer
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Miller High Life
(Milwaukee, WI – lager) | 4
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Tin Roof Juke Joint
(Baton Rouge, LA - ipa) I 6
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Founders Porter
(Grand Rapids, MI - roburst porter) I 6
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Bells Winter White Ale
(Comstock, MI-wheat ale) I 6
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Dogfish Head 90 Minute
(Milton, DE - imperial ipa) I 8
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Aval
(France-natural apple cider) | 8
desserts
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chocolate pudding
burnt honey, peanuts I 10
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milk & cookies
cashew, cherry, fernet | 10
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pistachio cheesecake
golden milk, orange | 10
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louisiana citrus tart
shortbread, fennel | 10
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ice cream trio
selection of house made ice cream – 9