lunch service 5.20.2011

photo by chuck cook

first…

rich tomato & fish soup                                          

potato confit & country-style bread  4/8

southern charcuterie

country-style bread, pickles & mustard  14

 pork rillette

pickled quails egg & onions with toasted county-style bread  8

crudo of flounder belly

miso & nasturtium vinaigrette  8

fried biscuits

salted pork & cheddar with onion marmalade

 

second… 

whole confit of quail

kale & cippolini 15

 roasted louisiana flounder

preserved golden beets & radish tops  16

 “yes maam”

hot wild hog ham & cheese with béchamel & fried farmhouse egg  12

 3rd coast fish & chips

spicy mayo & malt vinegar  14

 cornmeal laced striped bass

creamy cheese grits  15

jordan’s boudin

 texas toast, house-made mustard & petite arugula salad  12

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