Brunch

Classic, Oyster or Spicy | Dress Your Own at Our Bountiful Bloody Mary Garnish Bar

Curated with seasonal fresh juices, garnishes and sparkling wine

Tableside Presentation

Banana rum, Cognac, pecan orgeat, milk

Choice of Aperol, Chambord or Campari

Kale, Collard, Celery, Spinach, Cucumber, Lemon Parsley, Mint

Turmeric and Ginger

Sweet Potato Brioche with Cane Syrup Butter and Sea Salt

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

Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette

Baked with Gruyère cheese

MKT

Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade

Stone-milled Oats, Chia Seeds, Caramelized Figs, Honey, Thyme

Local Herb Sprouts, Sunflower Seeds with Lemon and Sea Salt

Pickled Market Vegetables, Iceberg Lettuce Cabernet Vinegar, Extra Virgin Olive Oil, Freshly Shaved Parmigiano-Reggiano

Imperial Golden Osetra, Heirloom Milled Cornbread Hot Cakes and Accoutrements

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

Choose 1 from Cocktail Service

Choose 1 First and Second Course

Crackers, Mustard, Scallions

Shiitake Mushroom, Oyster Cream Sauce, Truffles

Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade

Crispy Garlic, Oregano, Lemon Vinaigrette, Gulf Coast Bottarga

with Dipping Sauces

Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar

Anson Mills corn grits, Poche’s Andouille, Chives, Butter

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

Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs and Bearnaise Sauce

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

Half

Whole

Filled with Blue Crab Ravigote and Accompanied by Dressed Lettuce

Smothered with shaved black truffles and Parmigiano-Reggiano

Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup

Brioche with Bananas, Pecans, Artisan Sugar Cane Syrup

Best Stop Boudin, Scrambled Egg, Provolone, Creole Mustard, Crystal Hot Sauce

Add black truffle