A Classic In New Orleans Fine Dining

Classic New Orleans cocktails, local ingredients, and contemporary French food done by local celebrity chef John Besh. It is a prerequisite when it comes to New Orleans fine dining, and while it may not be the most exciting meal that you have in town, it will most certainly be one of best.

Seafood Custard with Caviar

Salad of Heirloom Beets, Crab Meat, Cherry Wood Bacon, Mizuna, Quail Eggs with Black Eyed Pea Croutons.

Local Vegetable "Chop Salad" with Champagne Herb Vinaigrette.

Hand-made Potato Gnocchi with Blue Crab and Perigold Truffle

P&J Oysters: Crispy with Louisiana Caviar, Pan Seared, and Horseradish Crusted.

Redfish "Courtbouillon" with Persillade Crust, Jumbo Shrimp, Blue Crab and Sauce Bourride.

Breaded Speckled Trout Pontchartrain: Jumbo Lump Crab, Black Trumpet Mushrooms and Sauce Hollandaise.

Lobster with Potato Crisps.

Sugar and Spice Duckling with Stone Ground Grits, Roasted Duck Foie Gras and Candied Quince.

Slow Cooked Venison Shoulder with Spätzle, Braised Red Cabbage and Stuffed Lady Apple.

Cheese Plate.

Banana Rum Cake.

Sazerac.