Restaurant Rebirth

Crispy-fried Louisiana oysters, grilled wild mushrooms & tasso, in a Parmesan black pepper cream over fresh angel hair pasta, topped with bottarga gremolata

Slow cooked Cheshire pork glazed with our homemade barbeque sauce served with southern cooked greens & hominy, fried okra & watermelon rind relish

Shrimp boulette stuffed jumbo Gulf shrimp wrapped with Japanese eggplant, lightly battered and deep-fried, Cajun-boiled pine nuts, Creole tomato glaze and braised pork belly "crackling" tossed with a sugar cane pepper jelly gastrique

Roasted marrow crostini, demi glace gelee, pickled mushrooms, confit shallots, crispy capers & parsley, hydroponic watercress

Cajun country's most famous soup with as many variations as there are cooks. Chef Ricky's version is free range chicken with andouille sausage, okra, tasso, simmered in a rich broth

Baby lettuces, warm Brie cheese, Louisiana blackberries, roasted apple walnut vinaigrette, with crispy potatoes.

Chopped romaine hearts, crispy popcorn shrimp, marinated tomatoes and cucumber, pickled okra, mirliton slaw, with a sugarcane-creole vinaigrette.

Covey Rise Farms select vegetables sautéed with housemade gnocchi, Louisiana popcorn crawfish, fennel-endive marmalade, blackened lemon beurre blanc

Heritage Farms pork, Nueske's bacon braised haricot verts, brabant potatoes, crispy shallot rings, sugarcane Creole glaze

Crawfish tasso maque choux, fingerling potatoes maison, fried fennel pickles, sweet chili saffron glaze

Pan roasted Springer Mountain Statler breast, cold-smoked confit leg quarter, paneed mirliton, shaved Tasso with Marchand de Vin Béarnaise

Redfish on the halfshell blackened with Cajun seasoning in a cast iron skillet served with drawn butter and watercress

Chef will curate a dish using an assortment of fresh seasonal vegetables

Crispy-fried Louisiana oysters, grilled wild mushrooms tasso, in a Parmesan black pepper cream over fresh angel hair pasta, topped with bottarga gremolata

Slow cooked Cheshire pork glazed with our homemade barbeque sauce served with southern cooked greens hominy, fried okra watermelon rind relish

Shrimp boulette stuffed jumbo Gulf shrimp wrapped with Japanese eggplant, lightly battered and deep-fried, Cajun-boiled pine nuts, Creole tomato glaze and braised pork belly "crackling" tossed with a sugar cane pepper jelly gastrique

Roasted marrow crostini, demi glace gelee, pickled mushrooms, confit shallots, crispy capers parsley, hydroponic watercress

Cajun country's most famous soup with as many variations as there are cooks. Chef Ricky's version is free range chicken with andouille sausage, okra, tasso, simmered in a rich broth

Baby lettuces, warm Brie cheese, Louisiana blackberries, roasted apple walnut vinaigrette, with crispy potatoes.

Chopped romaine hearts, crispy popcorn shrimp, marinated tomatoes and cucumber, pickled okra, mirliton slaw, with a sugarcane-creole vinaigrette.

Covey Rise Farms select vegetables sautéed with housemade gnocchi, Louisiana popcorn crawfish, fennel-endive marmalade, blackened lemon beurre blanc

Heritage Farms pork, Nueske's bacon braised haricot verts, brabant potatoes, crispy shallot rings, sugarcane Creole glaze

Crawfish & tasso maque choux, fingerling potatoes maison, fried fennel pickles, sweet chili saffron glaze

Pan roasted Springer Mountain Statler breast, cold-smoked confit leg quarter, paneed mirliton, shaved Tasso with Marchand de Vin & Béarnaise

Redfish on the halfshell blackened with Cajun seasoning in a cast iron skillet served with drawn butter and watercress

Chef will curate a dish using an assortment of fresh seasonal vegetables

Crispy-fried Louisiana oysters, grilled wild mushrooms & tasso, in a Parmesan black pepper cream over fresh angel hair pasta, topped with bottarga gremolata

Slow cooked Cheshire pork glazed with our homemade barbeque sauce served with southern cooked greens & hominy, fried okra & watermelon rind relish

Shrimp boulette stuffed jumbo Gulf shrimp wrapped with Japanese eggplant, lightly battered and deep-fried, Cajun-boiled pine nuts, Creole tomato glaze and braised pork belly "crackling" tossed with a sugar cane pepper jelly gastrique

Roasted marrow crostini, demi glace gelee, pickled mushrooms, confit shallots, crispy capers & parsley, hydroponic watercress

Cajun country's most famous soup with as many variations as there are cooks. Chef Ricky's version is free range chicken with andouille sausage, okra, tasso, simmered in a rich broth

Baby lettuces, warm Brie cheese, Louisiana blackberries, roasted apple walnut vinaigrette, with crispy potatoes.

Chopped romaine hearts, crispy popcorn shrimp, marinated tomatoes and cucumber, pickled okra, mirliton slaw, with a sugarcane-creole vinaigrette.