BRUNCH MENU

---

Crisp Romaine Lettuce, Shaved Parmesan Cheese, Herbed Croûtons, Roasted Garlic

Mixed Chicory Greens, Cherry Tomatoes, 

Shaved Mirliton, Candied Pecans, Sugarcane Vinaigrette

Crispy Gulf Oysters, Bibb Lettuce, Bacon, Smoky Black-Eyed Peas, Green Remoulade

Oysters Three Ways: Poached in Double Cream, 

Crispy Fried and Oyster Dressing in Vol-au-vent

Grilled Local Crawfish, Remoulade Butter, Fried Green Tomatoes, Okra Corn Chow Chow

Slow Braised in Brown Gravy and Caramelized Onions with Homemade Potato Salad

Lump Crab Meat Dressing, Herbed Breadcrumbs, Mixed Greens with Creole Ravigote

Paroisse de Vermillion Inspired 

with Louisiana Popcorn Rice

Black Pepper Brined Chicken, Lettuce, Tomatoes, Creole Mustard on Texas Toast

½ Pound Chargrilled Louisiana Beef, Shredded Cheddar, Lettuce, Tomato, Pickles on Toasted Brioche Bun with House-Made Steak Sauce

New Crop White Beans, Salted Pork, Braised Pork Belly, Cornbread Gremolata

Crispy Louisiana Catfish, Smothered Green Beans, Almond Brown Butter Meuniere

Creole Beef Daube Debris, Stone Ground Grits, Caramelized Onions and Peppers with Sauce Bernaise

An Offering of Eggs, Bacon, Stone-Ground Grits, Hash Browns and Homemade Biscuit

Four Egg Omelet, Grilled Louisiana Crawfish Tails, Texas Toast and Pepper Jack Mornay

French Bread, Brandy Milk Punch Custard, Sugarcane Syrup, Seasonal Fruit Compote with Powdered Sugar