Menu: Upstairs

Half or full dozen

Blue crab, lemon aioli, poached shrimp, avocado puree, herb oil, sunflower sprouts

Fried Louisiana frog legs, mustard apple slaw, house serrano hot sauce

Half dozen fried gulf oysters, crispy yellow grit cake, beef bacon, bordelaise

Pork belly, eggplant caviar, drunken mustard, crispy parsnips

Mississippi blue rice, green onions

Spinach, fried oysters, shaved red onions, warm bacon vinaigrette

Shaved baby carrots, apples, celery, radish, apple cider vinaigrette

Iceberg lettuce, bacon lardons, shaved radish, sweet corn, cherry tomatoes, creamy garlic dressing

Picked beets, quinoa, farro, green peas, tarragon emulsion

Chef’s fresh selection of fish with sides

Grilled swordfish, fondant sweet potatoes, haricots verts green beans, sauce au poivre

Seared sea scallops, caramelized cauliflower, shaved red onions, cherry tomatoes, ginger vinaigrette

Crawfish cornbread stuffed Manchester Farms quail, ham hock smothered mustard greens, apple gastrique

8oz Black Angus filet, smoked potato, mushroom and leek velouté, pickled leeks, bone marrow butter

Grilled painted hills hangar steak, french fries, salsa verde

Pan seared center cut pork chop, fish sauce caramel glaze, lemon rice grits, baby bok choy, peach relish

Lemon buttermilk custard, Chantilly cream, fresh berries

Chocolate custard, shortbread cookie

Lime zest, graham cracker crust, meringue crumble