foie gras torchon, fruit confture, bakery bread.

confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly

chili vinaigrette, pickled pineapple & jalapeño, served cold.

Roasted Gulf Shrimp 4 head-on, broiled in sherry vinegar, eggplant, olive oil, garlic, cherry tomatoes. Served with house made focaccia bread on the side for dipping.

rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.

shaved broccoli with grana padana, croutons, toasted almonds and the caesar dressing

wagyu beef, pickled squash, cheddar, bacon, creole aioli

Fried chicken schnitzel with raclette mornay, red kraut

gulf fish cornmeal fried on a bun with tartar sauce and butter lettuce and a double dill pickle. House made chips on the side.

Louisiana gulf seafood including a fish filet, shrimp, crawfish in a brick roux, side of crab fat rice.

6-8oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T1 steak sauce.

slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.

Chicken Liver Mousse, with baguette and house made pickles and jams.

house made cornbread, a little sweet with salted butter on the side.

House made 1 inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.

rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.

Dirty Rice with green onion garnish

House made hogs head cheese, served with focaccia bread and stone ground mustard and pickles on the side.

6-8 varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.

Pork belly in 1 inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.

Chef Isaac Toups cookbook, signed by the author and full of recipes from the restaurant.