FIRST COURSE
baked blue crab brie and chives served “au gratin” 12
lobster beignets french remoulade and cabbage slaw 9
grilled gulf oysters piave, shallots and fresh herbs 9
fried quail tossed in crystal butter with roquefort and pickled onion 10
potato gnocchi bacon, parmesan, crème fraiche and chive 8
steak tartare red wine mustard, quail egg and house fried potato chips 9
abita root beer braised beef short rib potato croquettes, house made pickles 13
pan roasted sweetbreads country ham, pickled cabbage and green tomato jam 10
SALAD AND SOUP
apple and celeriac blue cheese, walnuts, white wine vinaigrette 7
chilled roasted beets pickled onions, louisiana crawfish , horseradish emulsion 9
iceberg wedge fried oysters, applewood smoked bacon and crème fraiche dressing 6
soup of the day MKT
MAIN COURSE
all natural chicken sautéed kale, savory bread pudding, truffled mushroom gravy 23
grilled beef tenderloin potato gratin, spinach and roasted shallot demi-glace 28
local shrimp and grits shiitake mushrooms, smoked bacon and thyme 14
hand-made spaghetti charred tomatoes, blue crab, fresh herbs and saffron butter 15
grilled hanger steak roasted sweet potatoes, turnips and caramelized onions 21
double cut pork chop smothered greens, roasted pepper jam and pot liquor jus 24
gulf fish “courtboullion” with blue crab beignet and popcorn rice 21
seared duck breast caramelized turnips, pearl onions, raab and spiced jus 23
LPG cheeseburger house-made pickles, onion marmalade, arugula and gruyere 14
veal flank steak spinach, pancetta, parmesan risotto and bone marrow demi-glace 19
grilled lamb t-bones with garlic cracked potatoes, sautéed kale and thyme jus 24
*SIDES smothered greens, grits, hand-cut fries, sautéed spinach or popcorn rice 5
