Dinner is served Wednesday–Thursday 5:30—10:00pm & Friday–Saturday 5:30–10:30pm

Appetizers

  • Potato Gnocchi
    • With Louisiana Crawfish Tails, edamame, & Mascarpone 14
  • Moules Frites
    • in a smoky tomato broth with saffron aioli 13.50
  • Sweetbreads
    • with Hedgehog Mushrooms, Crispy Country Ham, Brown Butter CHicken Jus, Grits & Sorghum Molasses 14.5
  • Mississippi Rabbit Terrine
    • Kumquat Compote, Pistachios, & a toasted Baguette 14.5
  • Charcuterie Plate
    • house-made boudin, pork rillettes & hogshead cheese 17
  • Pecan Candied Pork Belly
    • With Shrimp Toast, Red Dragon Sauce & Pickled Radish 14.5
  • Grilled Portugese Octopus
    • Fregola, San Marzano Tomato, Olive Praline & Capers 15
  • Cauliflower Pasta
    • Housemade Bucato, Saba, Anchovy, Chili, Parmigiano-Reggiano 13
  • Grilled Gulf Shrimp
    • "Eggplant Caviar," Marinated White Beans & a Chorizo-Blood Orange Vinaigrette 14
  • Grilled Lamb Ribs
    • On the Bone with a Green Tomato Relish 13

Salads

  • Market Salad
    • shaved local radishes, toasted pumpkin seeds, Midnight Moon Goat’s milk cheese & a local wildflower honey vinaigrette 9
  • Crispy Duck Confit Salad
    • Arugula, Beet Quinoa, & a Blood Orange Vinaigrette 14
  • PJ Oyster & Bloomsdale Spinach Salad
    • Benton Bacon, Arugula, Parmigiano-Reggiano & a Meyer Lemon Buttermilk Dressing 15

Soups

  • Covey Rise Cauliflower & Crawfish Soup 9
  • Oyster, Bacon, & Chicken File Gumbo 8

Entrees

  • Grilled Hanger Steak
    • Roasted Cauliflower, Cipollini Onions, Fingerling Potatoes, & a Smoked Wild Mushroom -Marrow Reduction 32
  • Crispy Skin Red Snapper
    • Basmati Rice, Beluga Lentils, Glazed Root Vegetable, Local Ginger & Coriander Butter 32
  • Mississippi Rabbit
    • Stuffed with Boudin, Wrapped in Crsipy CHicken Skin & served with Roasted Fingerling Sweet Potatoes, Tasso Braised Kale & a Creole Mustard Jus 31
  • Gulf Shrimp & Angel Hair Pasta
    • Fresh herbs, Chiles, Bread Crumbs & White Wine 24.5
  • Pan Seared Scallops
    • Green Onion Roti stuffed with a Spicy Braised Oxtail Curry & Wilted Asian Greens 33
  • Brace of Quail
    • Stuffed with Boudin Noir, Dirty Farro, Braised Greens & an Apple Cider Reduction 29
  • Almond Crusted Gulf Fish
    • Roasted Potato Galettes, Buttered Green Beans & a Blood Orange Meuniere 28