Patois Restaurant

Appetizers

Potato Gnocchi
- chanterelle mushrooms, blue crab & parmigiano-reggiano 13
Moules Frites
- in a smoky tomato broth with saffron aioli 11
Sauteed Sweetbreads
- beluga lentils, wilted spinach & a benton’s country ham reduction 13.5
Mississippi Rabbit Terrine
- with whole grain mustard, kumquat compote & toasted baguette 10
Charcuterie Plate
- house-made boudin, pork rillettes & hogshead cheese 14
Crispy Pork Belly & Seared Scallop
- with a Steen’s cane syrup & spicy mustard drizzle 14
Grilled Gulf Shrimp
- Okra & tomato curry with fried plantains 13
Grilled Lamb Ribs
- with green tomato relish 13
Charred Baby Octopus
- Chorizo, Kalamata olives with fregola & a Meyer lemon citronette 12
Cheese Plate
- mixed olives, apple-currant compote & an assortment of house-made crackers 16

Delachaise Community Garden's Lettuce Salad
- shaved local radishes, toasted pumpkin seeds, ryal’s goat’s milk cheddar & a local wildflower honey vinaigrette 8
Crispy Duck Confit Salad
- Hollygrove arugula, apples, toasted walnuts & an aplle butter vinaigrette 13
Fried P&J Oyster salad
- Spinach, ruby streak mustards, Benton's bacon, parmesan & a Meyer lemon buttermilk dressing 14

Grilled Hanger Steak
- red wine & marrow reduction, smoked red onion marmalade & fries 29
Almond Crusted Gulf Fish
- roasted potato galettes, buttered green beans & a Satsuma menieure 25
Gulf Shrimp & Housemade Fettucine
- Artichokes, Kalamata olives, preserved lemon & sundried tomato 23
Paneed Rabbit
- "Dirty" rabbit confit farro, creamed collards & rabbit jus 28
Pan Seared Grouper
- crispy parsnips, spinach & a Pernod scented leek & fennel oyster stew 32
Country Ham Crusted Scallops
- roasted potatoes, wilted ruby streak mustard greens & a brown butter cauliflower puree 31
Spiced Muscovy Duck Breast
- Lacinato kale, Cotechino sausage, duck confit & wild rice calas & a chestnut honey reduction 29