CELEBRATE SMALL PLATES OKTOBERFEST! September 17 - October 29 3 Courses $37 - any appetizer, entrée & dessert SOUP & SALAD SEAFOOD MEAT SIDES Turtle Soup Pork Meatball Gratin Roasted Brussels Sprouts BEERS Des Allemands Home Place Pastures pork, Marsala and topped with sherry 9 fried haloumi, za’atar vinaigrette 9 Urban South, Marzen / Oktoberfest, LA Brewery Catfish Dumplings mushroom sauce, sage, Gruyere, Warsteiner Brauerei, Pilsner housemade ricotta, garlic crouton 13 Wedge Salad Creole dashi, shallots, Napa cabbage, Hickory Smoked Carrots Franziskaner Weissbier, Hefeweizen Schneider Weisse Tap 7, Hefeweizen 500 ml baby iceberg lettuce, soy and ginger ginger mayonnaise, green onions 10 chimichurri, queso fresco 6 Ayinger Jahrundert, Bavarian lager 500 ml dressing, cucumbers, daikon, carrots, VEGETARIAN shiitake mushrooms 8 Smoked Fried Oysters Yukon Gold Potato Purée 7 Sweet Potato Agnolotti WINES bourbon tomato jam, Riesling, Hermann Moser ‘Gebling Vineyard’ ‘14, Kremstal, Austria 12 City Park Salad housemade mascarpone, brown butter, Truffle Fries white remoulade 14 Gruner Veltiner, Schlosskellerei Gobelsburg ‘15, Osterreich, Austria 10.5 baby red oak, romaine, sage, pecans 11 black truffle mayo 9 Riesling, Beerenauslese, Dr. Loosen ‘06, Mosel, Germany 15 granny smith apples, Stilton blue, Tuna Two Way Gewurtztraminer, Dopff & Irion ‘Cuvee Rene Dopff’ ‘15, Alsace 13 applewood smoked bacon 8 Stuffed Eggplant Edelzwicker Reserve Blend, Albert Boxler ‘14, Alsace 16 tartare and pepper seared with vegetable and bulghur wheat filling, EXTRAS Crabmeat Daniel avocado, sweet chili, wasabi crème feta cheese, red pepper and eggplant purée, garlic glaze, 8 • APPETIZERS • jumbo lump crabmeat, fraiche 14 Jumbo Lump Crabmeat 10 cucumber ribbons, local greens, Cheese Plate Pretzel & Obaztda cherry tomatoes, housemade Smoked Redfish & Grilled Onion chef’s selection of two cheeses, Garlic Shrimp 8 housemade soft pretzel, traditional camembert cheese spread 9 French dressing, brandy, chervil, housemade redfish rillette, grilled red quince paste , local honey, pecan halves, Spaetzle celery root 14 mostarda 10 and cipollini onions, pickled shallots & Creole mustard dumplings, jumbo lump crab, green peas, brown butter 12 garlic, red pepper sauce 10 German Lager & Cheese Soup rye crouton, gratinéed Emmenthaler 9 Kohlrouladen stuffed cabbage rolls, veal reduction 10 LARGE PLATES • ENTRÉES • Pompano Choucroute crispy skin pompano, braised sauerkraut, pork belly, apples, Ribeye “Pot Roast“ BBQ Shrimp Visiting Fish at the Crab Boil juniper, butter poached potatoes, white wine butter sauce 24 grilled ribeye filet, slow cooked oxtail, red wine, New Orleans BBQ shrimp sauce, blackened fish fillet, crab, corn, mushroom, Sauerbraten shiitake mushrooms, peas, smoked carrots 35 shiitake mushrooms, toasted garlic bread 25 celery, garlic, fennel, crab boil beurre monte 32 red wine marinated brisket, braised red cabbage, potato kroketten 24 Roasted Chicken Breast Gulf Seafood Crepe Braised Lamb & Spinach Pappardelle Schnitzel Holstein Yukon Gold potato purée, crab, shrimp, fish, cream cheese bechamel, herbed braised lamb, local chantrelle mushrooms, chicken breast, fried egg, white anchovy, capers, mushroom duxelles, roasted chicken jus, crepes, corn maque choux, crab butter emulsion 24 pickled eggplant, spinach, pistachio crumble, parsley, lemon 24 thyme, rosemary, oregano 25 pistachio pesto & parmesan 26 Brown Butter Glazed Redfish • DESSERTS • almond butter, green beans, lemon gelée, almond wafer 27 Warm Apple Strudel vanilla sauce, Creole cream cheese ice cream 8 • Executive Chef Chip Flanagan • Gingerbread & Candied Bacon Trifle 10-12-16 sweetened quark, whey caramel, candied pecans 8.