Lunch

with Cane Syrup Butter and Sea Salt

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

Made with a Rich, Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions

Baked with Gruyère cheese

MKT

With Black Pepper and Bright Green Herb Toast

with Crackers, Mustard and Scallions

Creamed Spinach and Crispy Breadcrumbs

Creole Tomato, Chives

Little Gem Lettuces, Pimenton Breadcrumbs, Parmigiano Reggiano

Whipped Ricotta, English Peas, Sesame Loaf

Crispy Garlic, Oregano, Lemon Vinaigrette, Gulf Coast Bottarga

Phyllo Pastry, Spiced Crawfish Beurre Blanc

Raw Oysters, Shrimp Remoulade, Tuna Tartare with Tomato Vinaigrette, Louisiana Crab Ravigote, Boiled Shrimp

Heirloom Milled Cornbread Hot Cakes andAccoutrements

Creole Cream Cheese Ice Cream, Imperial Golden Osetra Caviar

Duck and Andouille Gumbo

Sicilian Artichokes

Maison Salad

1/2 Muffaletta Sandwich with French Fries or Side Salad

Fried Shrimp Poboy

Red Beans and Rice with Fried Chicken

Fully-dressed with Sicilian Oregano Dressing, Cured Meats, Giardiniera, Aged Provolone Cheese

Half

Whole

“Fully Dressed” with Mustard, Mayonnaise Lettuce, Tomato, Onion and Pickles

Bacon and Aioli

Slow-cooked in Coconut Milk with Herbs, Lemongrass, Coriander, and Louisiana Pecans

Camellia Red Beans Slow-cooked with Smoked Ham hock and Pickled Pork Served atop Aromatic Jasmine Rice

Au Poivre and French Fries

Fava Bean Succotash

Sonoran Wheat Noodles, Soft Boiled Egg, Green Onion and Sambal

Add black truffle