Arts| Cocktails | Plates

Nightly Food Selections


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

Chicken liver and foie gras, cassis gelée, toast points


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

New Orleans style BBQ shrimp sauce, Bellegarde bakery bread


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


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.