Seafood Soup & Salad Meats Vegetables Extras

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Seafood Soup & Salad Meats Vegetables Extras

SOUP & SALAD SEAFOOD MEATS Miso Tuna Salad Turtle Soup Certified Japanese Wagyu miso marinated tuna, spicy tuna carpaccio, topped with sherry 9 / 18 ruby red grapefruit ponzu and crispy shallots spinach and wakame salad, dashi vinaigrette, 14 per oz (3 oz minimum) Fried Chicken & Andouille Gumbo sesame chip 14 a la Chef Paul 9 Fried Smoked Oysters Grilled Sweetbreads bourbon tomato jam, white remoulade 14 charred polenta cake, sherry braised cipollini Pickled Shrimp Salad onion, chimmichurri, sauce soubise 15 lolla rosa, Creole mustard vinaigrette, Crabmeat Spaetzle Italian cherry peppers, Provolone, prosciutto, Creole mustard dumplings, jumbo lump crab, Beef Barbacoa Sopes roasted corn, green tomato chow chow 10 / 20 green garbanzos, brown butter 12 crispy masa shell, red chili braised beef, queso fresco, pickled vegetables, avocado crema 11 City Park Salad Brown Butter Glazed Flounder & Crab baby red oak, romaine, granny smith apples, almond butter, green beans, lemon gelée, Golden City Lamb Ribs Stilton blue, applewood smoked bacon 8 / 16 almond wafer 16 Mississippi sorghum & soy glaze, fermented bean paste, charred cabbage, BBQ Shrimp Agnolotti Cheese Plate fried peanuts 13 / 26 chef’s selection of cheeses, quince paste, white stuffed pasta, BBQ and cream cheese filling, truffle honey, hazelnuts & water crackers 15 lemon crème fraîche, Gulf shrimp 13 / 26 Vadouvan Shrimp & Grits Rabbit Sauce Piquante vadouvan, garam masala, broken rice grits, slow braised leg, tasso jambalaya stuffing, VEGETABLES housemade chili sauce, fresh yogurt 13 / 26 bacon wrapped loin, shiitake mushrooms, pickled okra 33 Roasted Truffle Fries Brussels Sprouts black truffle mayo 9 Pork Shank fried haloumi, Sautéed Redfish braised pork knuckle, sauerkraut, apples, za’atar vinaigrette 7 Pommes Dauphine charred Louisiana blue crab broth, juniper, butter poached potatoes 25 onion creme fraiche, grilled eggplant and okra, kale chips, jumbo lump crabmeat 32 Cauliflower mushroom dust 8 Sauerbraten red wine marinated brisket, roasted, puréed 7 Salmon Soba Noodle Salad braised red cabbage, knodel 26 Market Alaskan salmon, cold soba noodles, boiled Grilled Asparagus Vegetable 7 peanuts, ginger dressing, salted radish, aged balsamic vinegar 7 cucumber, cilantro, red pepper, boiled egg Duck Confit Leg Quarter 20 braised mustard greens, duck cracklin’ corn bread, potlikker sauce, pickled greens Roasted Whole Fish & Vidalia onion slaw 28 EXTRAS chanterelle mushrooms, satsuma and Jumbo Lump Crabmeat 10 preserved Meyer lemon chermoula, Ribeye Steak Au Poivre butternut squash purée 29 brandy peppercorn sauce, oyster and Sautéed Garlic Shrimp 6.5 shiitake mushrooms, roasted broccoli, pommes dauphine 34 11-13-15 • Executive Chef Chip Flanagan •.

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