Appetizers

• Potato Gnocchi
  • jumbo lump crab, edamame & parmigiano-reggiano 12.5
• Sauteed Sweetbreads
  • beluga lentils, spinach, & a country ham reduction 11
• Moules Frites
  • in a smoky tomato broth with saffron aioli 10
• Grilled Lamb Ribs
  • with a green tomato relish 10.5
• Rabbit, Greens & Andouille Gumbo 7
• French onion soup 8
  • with a gruyere sourdough crouton
• Mississippi Rabbit Terrine
  • with kumquat compote, whole grain musatrd & toasted bread 9.5

Salads

• Market Salad
  • shaved local radishes, toasted pumpkin seeds, ryal’s goat’s milk cheddar & a local wildflower honey vinaigrette 8
• Duck Confit Salad
  • with arugula, spiced pecans, pears & a pear vinaigrette 12.5
• Calamari Salad
  • with fresh herbs, market lettuces, maras farms’ sprouts & a soy ginger dressing 11.5
• Fried P&J Oyster Salad
  • Spinach, Benton"s bacon, Parmigiano-Reggiano & a Meyer lemon buttermilk dressing 14

Entrees

• Patois Burger
  • house-ground chuck, Gruyere cheese, fried onions &"Patois Sauce" on a brioche bun 12.5
• Almond Crusted Gulf Fish
  • potato galettes, buttered green beans, & a Satsuma menieure sauce 21
• Gulf Shrimp & Housemade Fettucine
  • sun-dried tomatoes, artichokes, kalamata olives & preserved lemon 19
• Croque Monsieur 12
• Croque Madame
  • topped with a fried egg 13
• House Roasted Turkey Sandwich
  • Arugula, Aioli, Provolone cheese & a smoked red onion marmalade on country white bread 12
• Roasted Garlic Chicken Breast
  • Jazzman dirty rice, baby mustard greens & chicken jus 17
• Paneed Pork Chop
  • Crispy pork belly, potato & brussels sprout hash, Farm egg & a Creole Mustard vinaigrette 16