Dinner Menu

Dinner Menu

SMALL BITES

we suggest ordering several to share

YELLOWFIN TUNA CONES 8

pineapple ceviche & basil avocado ice cream

SWEET POTATO BEIGNETS 12

foie gras fondue, duck debris & chicory coffee ganache

PORK CRACKLIN' 1

crispy pork skin...it is what it is

BOUDIN BALLS 4

pickled okra mostrada

CARIBBEAN STYLE SHRIMP SALAD 10

cilantro, lime & coconut marinated shrimp, grilled avocados, baby greens and shaved Vidalia onions with Tabasco & Puerto Rican rum infused pineapple

ALABAMA PEACH & DUCK PASTRAMI SALAD 10

baby arugula, chocolate coffee bean goat cheese, crushed candied pecans & walnuts. Spicy rhubarb & aged balsamic vinaigrette

SOUP DU JOUR 8 - EAT FIT NOLA approved

GUMBO DU JOUR 8

 

BIG BITES

MISO & GINGER GRILLED RIBEYE FILET 30

sauteed summer vegetables, basil & mint pesto, Thai rice noodles, white miso & ginger reduction crispy leeks

SHRIMP & SOFTSHELL CRAB AL AJILLO 19

a la plancha with confit garlic & citrus

BROWN SUGAR AND CHILI BRINED PORK LOIN 25

brown butter spaetzle, shaved Brussels sprouts, lemon & horseradish cream with a warm apple & roasted beet relish

CHARRED LEMON GEAUX FISH 24

saffron & crawfish risotto, Covey Rise baby squashes, heirloom carrots, smoked tomato and garlic coulis, charred lemon lacquer

TANGERINE & FENNEL LACQUERED QUAIL 22 (EAT FIT NOLA APPROVED)

Israeli couscous stuffing, wilted baby kale, preserved tangerine & fennel vinaigrette

HORSERADISH ENCRUSTED YELLOWFIN TUNA 25

Louisiana crowder pea, butter & baby lima bean succotash, avocado crema, ghost pepper caviar, seafood consomme

FOIE GRAS BURGER  24

sunnyside up egg & duck bacon on brioche with a foie gras ice cream float

 

FAMILY STYLE 

SoBou style… pass one around the table

SURF & TURF STEAMBUNS $38

sticky Durok pork belly, crispy fried oysters, cilantro & coconut slaw, and tabasco infused pineapple

CRISPY WHOLE GEAUX FISH Mkt Price

fresh Louisiana gulf fish served with a salad of lightly pickled vegetables and Crystal hot sauce aioli

 

CHEF'S TASTE OF SPAIN

AVOCADO & BLUE CRAB DIP 12

ghost pepper caviar, tempura lump crab, Crystal hot sauce aioli, mango ginger curd

SALT WATER SHEEPSHEAD CRUDO 8

pickled green strawberries, shaved fennel ripe mango & passion fruit juice

TUNA & FOIE 15

Yellowfin tuna, foie gras fondue, sunflower seeds, egg yolk & brioche toast

HEMINGWAY DAIQUIRI COMPRESSED WATERMELON 6

Spanish white anchovies & citrus zest on the rocks

LOUISIANA SHRIMP AL AJILLO 10

a la plancha with confit garlic & citrus

 

SWEETS

CHERRIES JUBILEE & WHITE CHOCOLATE BREAD PUDDING 10

house made vanilla bean ice cream (please allow 25 minutes)

BANANAS FOSTER ON THE HALF SHELL 9

house made vanilla bean ice cream with spiced pecan Foster sauce

PECAN PIE, NOT PIE 8

served in a jar with chocolate covered cracklin' and peanut butter whipped cream

 

Chef Juan Carlos likes to shake things up so this is a sample menu only. Menu updated July 27, 2016.