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

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

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.

chili vinaigrette, pickled pineapple & jalapeño, served cold.

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

Double Cut Pork Chop with dirty rice and a cane syrup gastrique.

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

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.