section one, small bites, starters
Roasted Chicken-Andouille Sausage Gumbo
white rice, green onions   3.5 / 6
Boudin Stuffed Manchester Farms Quail
bourbon-mustard glaze, Alan’s dirty red beans & rice,
pickled okra relish   10   add $1
Oysters “Cajunfellar”
six of ‘em, tasso ham, saffron creamed spinach,
lump crab-caper remoulade   11   add $2
Pan Sautéed P.E.I. Black Mussels
pernod-tomato broth, tasso ham, preserved lemon, saffron aioli,
roasted garlic olive bread   10   add $1

section two, entrees
Citrus-Vermouth Roasted
North Carolina Triggerfish “Amandine”
brown butter, grilled lemons, toasted almonds,
creamy polenta, sautéed green beans    21   add $4
Ginger-Lime Roasted Mahi-Mahi
miso-shrimp broth, five spice apple-pear “salad”, City Roots sprouts,
jasmine rice, bok choy-baby carrot stir-fry    21   add $4
Five Hour Braised Angus Beef Short Ribs
balsamic onion confit,  wild mushroom demi-glace,
buttermilk mashed potatoes, sautéed spinach   26   add $9

section three, desserts
Brown Sugar-Bourbon Bread Pudding
warm caramel sauce, strawberry-moscato chutney   7.5

classic New Orleans beer & cocktails
Solstice Sazerac bulleit rye whiskey, peychaud’s bitters,
absinthe, lemon, simple syrup, lemon twist   8
Ramos Fizz hendrick’s gin, cream, egg white, lemon, lime,
simple syrup, orange blossom flower water, soda   7.5
Vieux Carre  bulleit rye whiskey, cognac, sweet vermouth, benedictine,
peychaud’s bitters, angsostura bitters   8
Hurricane  dark rum, light rum, fruit juices,
triple sec, grenadine   7
Abita Turbodog brown ale, Purple Haze raspberry wheat,
or Mardi Gras Bock  brewed & bottled in Louisiana   4