- Cheese Board 16 selection of three cheeses, fruit & nuts
- Foie Gras Torchon 17 fruit confiture, Bellegarde Bakery bread
- Pickle Plate 9 assortment of house made pickles
- Roasted Gulf Shrimp 11 tomato, olives, shallot, Sherry vinaigrette
- Field Greens Salad 11 apple honey vinaigrette, spiced walnuts, Grana Padano
- Louisiana Crab Claws 14 chili peppers, cilantro, pickled pineapples
- Covey Rise Vegetables MKT daily preparation
- Grilled Artichokes 13 michelada sauce, grilled lemon, haloumi cheese
- Fried Fish 11 (lunch only) hot pickle chips, chili aioli, pickles
Small Plates
The
Meatery Board
Meatery Board
selection of house-made
fresh and cured meats, condiments
25
- Pastrami Rubbed Duck Breast 28 sherry lentils, sweet pea puree
- Lamb Neck 30 bucatini, lemon gremolata
- Double Cut Pork Chop 32 dirty rice, cane syrup gastrique
- Confit Chicken Thighs 18 ham braised greens, Dijon cream, lardons
- Hot Fried Quail 22 smothered green beans, spiced honey
- Gulf Seafood Couvillion 26 Louisiana Gulf fish, shrimp, crab fat rice
- Venison 34 caramelized onion barley, horseradish creme fraiche, fruit mostardo
- Wagyu Beef 29 cheese curd aligot, smoked mushrooms, red pepper demi glace
Large Plates
- Boudin Balls 6
- Cracklins 8
- Daily Sausage 6
- Rillons 7
- Spicy Pork Rillettes 7
- Sliced Cured Meat 7
- Hog's Head Cheese 6
- Chicken Liver Mousse 7
- Cornbread 6
- Dirty Rice 7
- Cucumber Salad 4
