Menu

PRICING

BAR
One Hour Premium Bar – $25 Per Person
Two Hour Premium Bar – $45 Per Person

WINE
House Selections – $55 Per Bottle
Wine List – Available Upon Request

SOCIALS
Grand Charcuterie Board – $55 Per Board
Grand Cheese Board – $55 Per Board
Half & Half Board – $55 Per Board

HORS D’OEUVRES
Half Hour – $20 Per Person
One Hour – $30 Per Person
Two Hours – $45 Per Person

CHEF’S TASTING DINNER
Three-Course – $70 Per Person
Four-Course – $85 Per Person
Five-Course – $100 Per Person

SOMMELIER WINE PAIRING
Three-Course – $55 Per Person
Four-Course – $70 Per Person
Five-Course – $85 Per Person

 

MENU

 

SOCIALS
Grand Charcuterie Board – Chef’s Selection of House-made Charcuterie
Grand Cheese Board – Chef’s Selection of Curated Cheeses
Half & Half Board – Chef’s Selection of House-made Charcuterie and Curated Cheeses

HORS D’OEUVRES
Shrimp Stuffed Deviled Eggs – Pimentón, Smoked Caviar, Pommes Maxim
Beef & Oyster Tartare – Parmesan, Rye Toast, Traditional Accoutrements
BBQ Pork Cheek Sticky Bun – Szechuan Peppercorn
Heirloom Radishes – Salted Butter
Magical Muffaletta – Pimentón, Olive Salad, Grana Padano, House-made Charcuterie
Fried Chicken Cotton Candy – Fried Chicken Wafer, Pickled Okra

APPETIZERS
Smoked Salmon Carpaccio – Cream Cheese Custard, Leek Chips, Everything Spice, Dill
Cauliflower Soup – Caviar, Textures of Cauliflower
Charred Asparagus – Roasted Garlic, Slow Cooked Egg, Artichoke Chips, Brown Butter
Grilled Gulf Shrimp – Avocado Purée, Pickled Cucumbers, Frozen Tomato Water
Smoked Tomato Gazpacho – Spicy Chili Oil, Compressed Cucumbers, Toasted Almonds

SALADS
Ramp Caesar – Ramp Dressing, Boquerones, Sheep’s Milk Cheese
Bibb Lettuce – Horseradish Vinaigrette, Chèvre, Heirloom Radishes, Fine Herbs
Roasted Root Vegetables – Country Ham Vinaigrette, Arugula, Sunflower Seed Butter

ENTREES
Seared Sea Scallops – Cauliflower, Fennel & Black Garlic Slaw, Couscous, Harissa
Breaded Red Snapper – BBQ Shrimp Mousse, Wild Mushrooms, Piquillo Peppers
Grilled Pompano – Blood Orange Maltaise, Sweet Potatoes, Blue Crab & Spinach Fondue
48 Hour Short Ribs – Braised Oxtail, Pommes Dauphine, Bone Marrow Béarnaise
Duck & Grits – Duck Confit, Stone Ground Grits, Pipérade, Pickled Peppers
Milk Fed Porcelet – Grilled Scallions, Pecan-Cane Syrup Glaze, Spicy Chickpea Panisse
Pasture Raised Chicken – Seared Breast, Confit Thigh, Carrot & Crawfish Jus, Corn Polenta

DESSERTS
Strawberry & Yuzu Tart – Pine Nut Crust, Hibiscus Sorbet
Peanut Butter Cremeaux – Black Cocoa Glaçage, Salted Peanut Brittle, Concord Grape Sorbet
Caramelized White Chocolate Bread Pudding – Bourbon Anglaise, Salted Caramel Ice Cream
Rhubarb Pavlova – Orange Blossom Lemon Curd, Pistachio Purée, Ginger Cream