Tuna Crudo, Salad Niçoise
Salad of Beets Several Ways, Pickled Hen Egg, Blue Crabmeat, Ravigote Sauce
Butter Lettuce, Tarragon-Dijon Mustard Vinaigrette
Assiette de Charcuterie
Chilled Soup of French Breakfast Radish,
Mama Rachelle’s Whole Roast Quail, Jacobs Andouille Gumbo, Dirty Rice
Oysters, “Oysters”, “Oysters”
Crispy P&J Oysters, Confit of Joe Dobie’s Chicken “Oysters”, Oyster Plant Purée
Foie Gras Ravioli, Mayhaw Consommé, Baby Herb Salad
Blue Crab Bisque, Lump Crabmeat, Tapioca, Crème Fraîche
Tartine d’Oeuf, Asperge et Chanterelle
Mediterranean Rouget, Fregola Sarda, Rouille, Bouillabaisse Sauce
Lane Snapper, Crispy Oyster, Salsify, Vanilla Seed-Saffron Hollandaise Creamed Spinach
Trout, Blue Crab Bradade, Artichoke Barigoule
Grouper, Shrimp Merguez, Couscous cooked in Morocco Mint Tea, Harissa
Filet of Charolais Beef, Escargot, Bone Marrow, Cèpes
Red Bluff Farm’s Chevon, Fava Beans, Picholine Olives, Fennel Fronds
Duckling, Carrot :Marrow, Confit Potato, Carrot-Foie Gras Gastrique
Loin of Berkshire Pork, Vadovan, Galette au Chou, Aligot
Breast of Milk Feed Chicken, Coquelet au Vin Ragout, Hen Egg Noodles
Boeuf en Daube à la Provençale, Smoked Potato Purée
Executive Chef Randy Lewis
This menu is only a sample as it is evolving daily.