BACK FOR SUMMER… May 27 - September 6 at Dinner!

Crawfish & Summer Truffle Radiatori | summer truffle sauce, aged Parmesan, herbed breadcrumbs

Roasted Blue Crab Claws* | beurre d’escargot ~ garlic and herb escargot butter

Pan-Roasted Jerk Shrimp | curry creamed corn, pickled kohlrabi

Housemade Rosemary Focaccia | sun-dried olive tapenade

White Cornmeal Fried Oysters | bacon jam, pea shoots, spiced red pepper purée

Pecan Crusted Half Soft-Shell Crab* | yellow pepper romesco, pea greens, smoked paprika oil

Beet Cured Swordfish |‍ ‍lemon pearls, melon, aji amarillo gel, avocado oil, dukkah

Golden Gazpacho & Louisiana Crab | Summer melon, basil-jalapeño gel, shaved radish

Foie Gras Toast* | foie gras mousse, Louisiana blueberry & lavender preserves, lemon-ginger gelée, crispy prosciutto, micro greens

Watermelon & Heirloom Cherry Tomato Salad | whipped feta, basil, mint, crispy quinoa, tarragon oil

City Park Salad | baby red oak, romaine, Louisiana blueberries, Stilton blue, applewood smoked bacon

Turtle Soup | our signature... with sherry!

Shrimp Skully | tempura-fried Gulf shrimp, smoked almonds, Skully’s Crystal & pepper jelly reduction, soy-ginger cream

Truffle Fries | hand-cut, truffle mayo.

Coffee-Rubbed Pork Belly | red-eye peas, Louisiana blueberries, lemon-ginger gelée, micro greens