LUNCH

---

Romaine Lettuce, Parmesan, Toasted Croutons

Romaine Lettuce, Arugula, Tomato, Olive Salad, Giardiniera, Pecorino, Basil with Oregano Vinaigrette

Iceberg Lettuce, Roquefort Blue Cheese, Smoked Bacon, Grape Tomato with Creamy Black-Peppercorn Dressing

Hearts of Palm, Avocado, Cilantro, Leche de Tigre, Crisp Plantains 

Bucatini Pasta with Old School New Orleans Red Gravy  

Oysters Three Ways: Poached in Double Cream, Crispy Fried and Oyster Dressing in Vol-au-vent

Slow Braised in Brown Gravy with Red Bliss Potato Salad 

Braised German Red Cabbage with Grilled Pumpernickel

House-Made Gnocchi, Bacon Lardon, Carrot, Leek, Fennel

Louisiana Blue Crab with Smoked Bacon, Parmesan, and Toasted French Bread

Shrimp, Crab and Okra with Steamed White Rice 

Cochon de Lait Boudin, Fried Green Tomatoes, Sunny Egg with  Sauce Choron

Eggs Baked in Spicy Tomato Sauce with Parmesan, Fresh Basil, Toasted Focaccia

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

Andouille Sausage, Tasso, Pickled Pork 

Roasted Fingerling Potatoes, Artichokes, Arugula and Tomato Salad

Grilled Chicken Breast, Asparagus, Fingerling Potatoes with New Orleans Bordelaise Sauce

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

Spicy Fried Chicken Breast, Liver Pâté, Pickled Carrot, Cucumber, Jalapeno, Cilantro with Peanut Sauce Cabbage Slaw

Grilled Argentine Chorizo, Chimichurri, Pickled Red Onions, Arugula and Baguette

Half-Pound Chargrilled Beef, Cheddar, Lettuce, Tomato, Pickle on Toasted Challah Bun with Black Garlic Aioli