Acadia

with lemon, black pepper, white wine and butter

with orange-horseradish marmalade

with habañero cole slaw, house hollandaise and toasted almonds

with Creole remoulade

with house bloody and jalapeño vodka

with maple-tarragon gelée, pickled watermelon rinds and roasted jalapeño mustard

with summer pickled vegetables and Creole mustard

with Portland Creamery goat cheese and parsley stem pesto

with Creole mustard vinaigrette and crumbled egg

with honeydew, cantaloupe, cucumber, avocado, fresh basil, Edwards country ham and maple syrup en gelée

with chicories, toasted almond oat brittle, Portland Creamery goat cheese and orange, dressed with poppy seed-Aperol vinaigrette

with white Gulf shrimps, crawfish and blistered Padron peppers

with blue crab, house made andouille, crawfish tails, gulf shrimps and okra

sautéed with garlic, button mushrooms, house Creole spice, Creole tomato sauce, butter and fresh spinach, served with white rice

with butter creamed corn, heirloom fingerling potato Jo-Jo's and spicy salsa verde

with pickled green tomato-blue crab relish and warm brown butter vinaigrette

with smoked chicken leg, house-cured tasso ham, Gulf shrimp, house andouille sausage and smoked tomato relish

with jalapeno tartar sauce, white rice and house hollandaise

with Viridian Farms bourbon peaches, crushed pecan-praline bacon and buttermilk cornbread purée

with Andouille fingerling potato "salad," Viridian Farms Piment Basquaise steak sauce, finished with maitre d'hotel butter

with fresh creamed corn, bread butter jalapeños, early Chanterelles, Viridian Farms Padron peppers and popcorn

with lemon, black pepper, white wine and butter

with orange-horseradish marmalade

with habañero cole slaw, house hollandaise and toasted almonds

with Creole remoulade

with house bloody and jalapeño vodka

with maple-tarragon gelée, pickled watermelon rinds and roasted jalapeño mustard

with summer pickled vegetables and Creole mustard

with Portland Creamery goat cheese and parsley stem pesto

with Creole mustard vinaigrette and crumbled egg

with honeydew, cantaloupe, cucumber, avocado, fresh basil, Edwards country ham and maple syrup en gelée

with chicories, toasted almond & oat brittle, Portland Creamery goat cheese and orange, dressed with poppy seed-Aperol vinaigrette

with white Gulf shrimps, crawfish and blistered Padron peppers

with blue crab, house made andouille, crawfish tails, gulf shrimps and okra

sautéed with garlic, button mushrooms, house Creole spice, Creole tomato sauce, butter and fresh spinach, served with white rice

with butter creamed corn, heirloom fingerling potato Jo-Jo's and spicy salsa verde

with pickled green tomato-blue crab relish and warm brown butter vinaigrette

with smoked chicken leg, house-cured tasso ham, Gulf shrimp, house andouille sausage and smoked tomato relish

with jalapeno tartar sauce, white rice and house hollandaise

with Viridian Farms bourbon peaches, crushed pecan-praline bacon and buttermilk cornbread purée

with Andouille & fingerling potato "salad," Viridian Farms Piment Basquaise steak sauce, finished with maitre d'hotel butter

with fresh creamed corn, bread & butter jalapeños, early Chanterelles, Viridian Farms Padron peppers and popcorn