Plates

Arts| Cocktails | Plates

Nightly Food Selections

$8

Patatas Bravas~ V, GF, VG
Fingerling potatoes, bravas sauce, garlic mayonnaise

Herbed Goat Cheese Stuffed Piquillo Peppers~ V, GF
Served with a sherry vinaigrette

Fried Oysters
Smoked paprika remoulade and shaved manchego

Pâté
Chicken liver and foie gras, cassis gelée, toast points

$10

Scotch Eggs
Hard cooked eggs, Irish sausage, panko breadcrumbs. Served with creole mustard, pickles, Crystal sauce

Mussels
New Orleans style BBQ shrimp sauce, Bellegarde bakery bread

$12

Cheese Plate~ V
St. Aubry, Manchego, Maytag Blue Cheese, spiced pecans, dates, cornichons, and Bellegarde Bakery Bread

Crawfish Empanadas
A Spanish twist on a classic crawfish pie

Wild Mushroom Ragu~ V, VG
Roasted mushrooms, madeira shiitake consommé, confit garlic and slow poached egg

$6

Blueberry Pie~ VG
Hubig’s style fried blueberry pie, crème anglaise, fresh blueberries

V~ Vegetarian, GF~ Gluten Free, VG~ Vegan

Chef James Cullen

James Cullen made his way to New Orleans via Hoboken, NJ and the kitchens of NYC. A graduate of the French Culinary Institute, he worked in many venerable NYC kitchens, most notably under Rebecca Charles at Pearl Oyster Bar. His approach to cooking is simple,ingredient driven, and flavor first. Expect to see traditional tapas dishes executed with a Louisiana flair, as well as dishes that draw from cuisines worldwide.