Sazerac
The timeless New Orleans cocktail, crafted with Sazerac Rye, a whisper of absinthe, a sugar cube, Peychaud’s and Angostura bitters, finished with a bright lemon twist. Smooth, aromatic, and unmistakably classic.
BBQ Shrimp
Plump, peel-n-eat Gulf shrimp sautéed in a decadent, spicy butter sauce. Perfect for sopping up with a warm and crusty French baguette; messy in the best way, and undeniably addictive.
Blackened Redfish
Cornmeal-crusted redfish, seared to perfection and crowned with a rich crawfish étouffée. Served alongside fluffy Aztec rice for a true taste of Louisiana on a plate.
Smoked Cochon Steak
A 12-oz bone-in Duroc pork steak, slow-smoked and finished with bold red-eye gravy. Paired with creamy South Carolina stone-ground grits: rustic, hearty, and soulful.
Toulouse Street Tarts
A sweet finale: two mini-indulgences; one layered with peanut butter whiskey, the other bursting with zesty blood orange. Both topped with luscious mascarpone whipped cream.
