Restaurant Rebirth
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
การรับประทานอาหารแบบครีโอลที่มีความประณีตในย่านโกดัง
คะแนน
รีวิว
รูปภาพ
เมนู
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.
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.