Escargot 16 Oyster Pan Roast 17 Louisiana

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Escargot 16 Oyster Pan Roast 17 Louisiana

ESCARGOT 16 HANGER STEAK AU POIVRE 29 shiitakes, brandy cream parmesan frites OYSTER PAN ROAST 17 SEARED SCALLOPS 31.5 braised greens, brioche breadcrumbs, white beans, lardon, turnips, mustard seed beurre monte LA GULF FISH AMANDINE 27 LOUISIANA CRAB SALAD 16 popcorn rice, haricots verts crab, roasted carrots, chickpeas, harissa yogurt CHICKEN CONFIT SALAD 26 kale, beets, pepitas, roasted shallot BURRATA 15 vinaigrette grilled romaine, toast, caesar vinaigrette GNOCCHI 15 / 22 roasted broccoli, mushrooms, cheddar SWEETBREADS 16 mornay frites, remoulade FRUITS DE MER 25 MARKET SALAD 12 shellfish, braised fennel, white wine, dijon vinaigrette pastis, garlic aioli PORK BELLY 15 SEARED DUCK BREAST 29 apple, cabbage, bacon vinaigrette quinoa pilaf, brussels, pepper jelly BEEF TARTARE 14 FRENCH ONION GRILLED CHEESE 18 gaufrettes, horseradish, creme fraiche, braised beef and onions, petit salad capers YAK-A-MEIN 18 CHICKEN LIVER PÂTÉ 11 beef broth, poached egg, noodles apple chutney, grilled bread JERK PORK CHOP 29 CHEESE PLATE 16 coconut rice, field peas, pikliz seasonal preserves, crispy chickpeas, candied nuts FRITES & ROUILLE 6 DEVILED EGGS 9 GRILLED VEGETABLE 9 BONE MARROW 10 * DUCK FAT POPCORN 7 *add luge for $5 executive chef JOHN BEL general manager BRADLEY VECCHIOLLA fall dinner Meauxbar is a proud supporter of these local farms & purveyors: Home Place Pastures, Higgins, 2018 Covey Rise Farms, Pistol P’s, Wildflour Breads, Bellegarde Bakery, St. James Cheese Co., and Congregation Coffee. CRÊPES 11 PAIN PERDU 16 house made ricotta, honey, daily selection seasonal fruit CHEESE PLATE 16 SWEET POTATO HASH 20 seasonal preserves, candied nuts house cured ham, fried egg MARKET SALAD 12 dijon vinaigrette FRENCH ONION GRILLED CHEESE 18 braised beef & onions, petit salad BURRATA 15 grilled romaine, toast, caesar SHRIMP & GRITS 24 vinaigrette smoked tomato, chive oil LOUISIANA CRAB SALAD 16 CHICKEN PAILLARD SALAD 26 crab, roasted carrots, chickpeas, harissa kale, beets, pepitas, roasted shallot yogurt vinaigrette BISCUIT SANDWICH 13 MERGUEZ SHAKSHOUKA 25 breakfast sausage, fried egg, gruyère lamb, chickpeas, pickled tomato, egg, yogurt CHICKEN LIVER PÂTÉ 11 stone fruit mostarda, grilled bread FISH & CHIPS 25 pikliz, malt vinegar, tartare sauce BRUNCH TASTING PLATE 28 daily selection PETIT DEJEUNER 17 eggs, house-cured bacon, grits, biscuit YAK-A-MEIN 18 beef broth, poached egg, noodles FRIED EGG 3 SIDE SAUSAGE 7 SIDE GRITS 5 DEVILED EGGS 9 SIDE BISCUITS 5 YOGURT PARFAIT 5 SIDE BACON 5 executive chef JOHN BEL general manager BRADLEY VECCHIOLLA fall brunch Meauxbar is a proud supporter of these local farms & purveyors: Home Place Pastures, Higgins, 2018 Covey Rise Farms, Pistol P’s, Wildflour Breads, Bellegarde Bakery, St. James Cheese Co., and Congregation Coffee..

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