(if you please) Maraska walnut liqueur, creme de cacao, espresso

Black Velvet

mezcal, pineapple, passion fruit serrano pepper, agave, club soda

Papa Doc

Tabasco pepper jelly, Steen's pecan butter

Crispy Fried Chicken & Waffles

jalapeno and bacon jam, poached eggs, arugula sauce bearnaise

Crispy Boudin Benedict

Grilled Duroc Blade Steak

sweet potato cornbread, braised collard greens, parmesan

Herb Roasted Chicken

Baked Jalapeño Cheesy Grits

shitake and oyster mushroom jus, charred lemon, braised collard greens

Crispy Pork Schnitzel

crystal hot sauce aioli, dill pickles, honey, coleslaw with fries

Fried Chicken Sandwich

bowl 16 12 gulf oysters, 6 boiled shrimp, tuna tartare, smoked trout dip popcorn rice, smoked andouille

Seafood Gumbo À La Creole

spicy chili crisp, blood orange bacon fat toasted saltines perfumed with truffles, grilled country bread

Pâte Of Louisiana Rabbit & Chicken Livers

Maine lobster, 18 gulf oysters, 9 boiled shrimp, 12 mussels, Peruvian scallops, tuna tartare, smoked trout dip

Grand Seafood Tower

12 gulf oysters, 6 boiled shrimp,tuna tartare, smoked trout dip

Seafood Plateau

Maine Lobster

smashed avocado, cucumber, serrano, crispy shallot, shrimp chips

Citrus Cured Gulf Tuna Tartare

Jumbo Louisiana Shrimp

Smoked Peruvian Scallop

Specialty Oysters

LA Gulf Oysters

Sourdough Toast

Buttermilk Biscuit

Parmesan Red Potatoes

Creamy Stone Ground Grits

Benton’s Bacon

Pull a 1 oz shot of fresh espresso and set it aside briefly so it remains hot but not steaming excessively. If you don't have an espresso machine, brew a strong 1 oz coffee concentrate.

Prepare espresso

Place a coupe or Nick & Nora glass in the freezer or fill it with ice and cold water while you mix the drink to ensure the cocktail stays appropriately chilled.

Chill glass

In a cocktail shaker, add 6 ice cubes, 1.25 oz Maraska walnut liqueur, 0.5 oz dark crème de cacao, and 1 oz hot espresso. If you prefer the drink slightly sweeter, add 0.25 oz simple syrup.

Combine ingredients

Seal the shaker and shake very hard for 12–18 seconds. The goal is to chill the mixture quickly and create a silky, lightly frothy crema from the espresso that integrates with the liqueurs.

Shake vigorously

Dump the ice (or remove the glass from freezer). Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to catch small ice shards and preserve the crema.

Prepare glass and strain

Float three whole coffee beans on top as a simple garnish. Serve immediately while the crema is present and the cocktail is cold.

Garnish and serve

Maraska walnut liqueur (eg. Maraska Orahovac)

Crème de cacao (dark)

Freshly pulled espresso (hot)

Simple syrup (optional, 1:1)

Ice (for shaking)

Whole coffee beans (garnish)

Place 3 thin serrano slices in the bottom of the cocktail shaker. Add the agave syrup and gently muddle 6–8 times to release heat and oils. If you want less heat, remove seeds before slicing or muddle fewer times.

Muddle serrano

Add 1 oz fresh pineapple juice, 1 oz passion fruit purée (or juice), 0.5 oz fresh lime juice, and 2 oz mezcal to the shaker.

Add juices and mezcal

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

If you prefer a slightly smoother cocktail, double-strain through a fine strainer into the serving glass to remove serrano bits and pulp.

Fill a highball or Collins glass with fresh ice. Strain the shaken mixture into the glass.

Top with approximately 2 oz club soda. Give a gentle stir once to integrate soda without losing too much fizz.

Garnish with a pineapple wedge or wheel and, if using, half a passion fruit or a spoonful of passion fruit seeds on top. Optionally float an extra thin serrano slice for aroma and heat.

mezcal

fresh pineapple juice

passion fruit purée or juice

fresh lime juice

agave syrup

serrano pepper (thin slices)

club soda

pineapple wedge or wheel (garnish)

passion fruit half or seeds (garnish, optional)

cocktail shaker

muddler or bar spoon

jigger

fine strainer (optional)

highball or Collins glass

Rinse and pat dry the chicken pieces. In a large bowl, whisk together 2 cups buttermilk and 1 tablespoon hot sauce (if using). Submerge chicken in the buttermilk mixture, cover, and refrigerate for at least 4 hours or preferably overnight to tenderize and flavor.

Marinate

In a large shallow bowl or rimmed baking sheet combine 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and 1 teaspoon baking powder. Whisk to evenly distribute spices.

Prepare dredge

In a medium bowl whisk together 2 large eggs and 1/2 cup milk until smooth. Remove chicken from refrigerator. Shake off excess buttermilk from each piece (do not dry completely).

Set up wet mix

Working one piece at a time, first dip each chicken piece into the egg wash, then press into the flour mixture to thoroughly coat. For an extra-crispy crust, double-dip: after the first flour coating, briefly dip again in the egg mixture and re-coat in flour mixture. Place coated pieces on a wire rack and let rest 10–15 minutes to help the coating adhere.

Dredge chicken

Pour 1.5 to 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 325–350°F (use a thermometer). Adjust heat to maintain 325°F for dark meat (thighs/drumsticks) to ensure cooked through without burning crust.

Heat oil

Fry chicken in batches without crowding; cook 12–15 minutes per batch, turning once, until crust is deep golden brown and internal temperature reaches 165–175°F (thighs toward 175°F). If crust browns too quickly, reduce heat and cover loosely for a few minutes. Transfer cooked pieces to a wire rack set over a sheet pan; season lightly with fine salt and freshly ground black pepper while hot. Keep warm in a 200°F oven while finishing remaining chicken.

Fry chicken

Let chicken rest 5–7 minutes before serving so juices redistribute and crust firms.

Rest

Preheat your waffle iron according to manufacturer instructions. Lightly brush with 2 tablespoons oil or melted butter so waffles release easily.

Preheat and prepare

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Dry ingredients

In another bowl whisk 1.5 cups buttermilk, the yolks of 3 eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla until smooth.

Wet ingredients

In a clean bowl, whisk the 3 egg whites to soft peaks (either by hand or with a mixer). Gently fold whipped whites into the wet mixture to keep batter light. Then fold wet mixture into the dry ingredients until just combined. Batter should be thick but pourable—if too thick, stir in up to 2 tablespoons additional buttermilk.

Whip egg whites

Spoon batter onto the preheated waffle iron (follow your iron's quantity guide) and cook until golden brown and crisp, about 4–6 minutes depending on your iron. Transfer cooked waffles to a wire rack in a low oven (200°F) to keep warm and maintain crispness. Repeat until batter is used.

Cook waffles

Gently warm the Tabasco pepper jelly and Steen's pecan butter together in a small saucepan over low heat, stirring until slightly combined but still a bit separate for texture (about 2–3 minutes). If the pecan butter is very thick, add 1–2 tablespoons maple syrup or water to loosen to a drizzling consistency. Alternatively, microwave in 20-second bursts, stirring between, until pourable.

Warm condiments

Place one waffle on each plate. Top each waffle with a piece or two of fried chicken (depending on size). Spoon a generous tablespoon or two of the warm Tabasco pepper jelly–pecan butter mixture over the chicken (to taste). Add a small pat of butter and a drizzle (about 1–2 tablespoons) of maple syrup if you want extra sweetness.

Assemble plates

Sprinkle toasted chopped pecans and minced parsley or chives over the top for texture and color. Serve immediately while waffles are crisp and chicken is hot. Offer extra pepper jelly and maple syrup at the table.

bone-in chicken pieces (thighs and drumsticks)

buttermilk

hot sauce (optional, for marinade)

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

onion powder

cayenne pepper

baking powder

eggs

milk

vegetable oil (for frying)

neutral oil (for frying, to top up if needed)

freshly ground black pepper (finish)

fine salt (finish)

sugar

baking soda

eggs (large, separated)

unsalted butter (melted)

vanilla extract

vegetable oil or melted butter (for waffle iron)

Tabasco pepper jelly

Steen's pecan butter (or other pecan butter)

unsalted butter (for serving, optional)

maple syrup

chopped pecans (toasted, optional)

fresh parsley or chives (optional, minced)

Break the removed-casing boudin into bowl and mix briefly to even texture. Portion into 4 equal patties (~4 oz each) and shape into compact 1/2–3/4-inch thick rounds. Season a little with 1/2 tsp salt and 1/4 tsp pepper. Place flour in a shallow bowl, beat the egg in another bowl, and place panko in a third bowl. Dredge each patty in flour, shake off excess, dip in beaten egg, then press into panko to coat evenly.

Form and bread patties

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / oil should sizzle when a few panko crumbs are dropped in). Fry patties in batches 2–3 minutes per side, pressing gently so they brown evenly, until golden brown and crisp. Transfer to a wire rack set over a sheet pan to drain and keep warm in a low oven (200°F) if needed.

Fry until crispy

Cook the diced bacon in a medium skillet over medium heat until fat renders and pieces are crisp, about 8–10 minutes. Reserve 1 tablespoon of bacon fat in the skillet and drain the rest on paper towels or remove excess.

Add the minced onion to the reserved bacon fat and sauté over medium heat until translucent and soft, about 4–5 minutes. Add the chopped jalapeños and cook 2–3 minutes until softened.

Stir in brown sugar, apple cider vinegar, maple syrup and Dijon mustard. Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and jammy, about 6–8 minutes. Add the cooked bacon back in, stir to combine, and season with 1/4 tsp black pepper. Taste and adjust sweetness or heat if desired. Keep warm.

Make a quick tarragon shallot reduction: in a small saucepan, combine white wine vinegar, white wine, minced shallot and half of the chopped tarragon. Simmer over low-medium heat until reduced to about 1 tablespoon, 4–6 minutes. Strain solids and reserve the liquid; discard solids.

Set up a double boiler (saucepan with simmering water and a heatproof bowl fitted on top, not touching the water). Add the 3 egg yolks and the strained reduction liquid to the bowl and whisk constantly over gentle heat until the mixture slightly thickens and reaches about 160°F (5–7 minutes).

Very slowly drizzle the warm melted butter into the yolk mixture while continuously whisking to build an emulsion. Pour in a thin, steady stream and keep whisking until sauce is thick, glossy and coats the back of a spoon. If it becomes too thick, whisk in 1 tsp warm water to loosen slightly.

Once emulsified, remove from heat and stir in the remaining chopped tarragon, fresh arugula (blitz briefly with an immersion blender or finely chop and whisk into the sauce for color and peppery flavor), lemon juice, 1/2 tsp salt and 1/8 tsp white pepper or pinch cayenne. Taste and adjust seasoning. Keep warm over the warm (not hot) double boiler; do not overheat or the sauce will separate.

Bring a large shallow saucepan of water to a gentle simmer and add 1 tablespoon white vinegar. Create a gentle vortex with a spoon. Crack one egg into a small ramekin and gently slip into the center of the vortex. Poach for 3–3.5 minutes for a runny yolk (adjust 4–4.5 minutes for medium). Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs (work in batches of 2).

Lightly toast the English muffins or brioche. Place one toasted muffin half on each plate. Top each with a crispy boudin patty, a generous spoonful (about 1–2 tbs) of jalapeño bacon jam, then carefully place a poached egg on top.

Spoon the warm arugula béarnaise around and over the eggs (about 2–3 tbs per serving), finish with a few arugula leaves or microgreens, a light sprinkle of coarse salt and freshly ground black pepper. Serve immediately.

boudin sausage (casing removed)

egg (for dredging)

panko breadcrumbs

bacon, thick-cut, diced

yellow onion, finely chopped

jalapeños, seeded and finely chopped

brown sugar

apple cider vinegar

Dijon mustard

egg yolks

unsalted butter, melted and kept warm

white wine vinegar

white wine

shallot, minced

fresh tarragon, chopped (or 1 tsp dried)

fresh arugula

lemon juice

white pepper or cayenne

large eggs, for poaching

white vinegar (for poaching water)

English muffins or toasted brioche slices

microgreens or extra arugula (optional garnish)

coarse salt (for finishing)

freshly ground black pepper

Remove the Duroc blade steaks from the refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry with paper towels. Trim any excessive silver skin or large hard connective pieces while preserving most of the flavorful marbling.

Trim and bring to temperature

In a bowl combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tbs fresh lemon juice, minced garlic, chopped rosemary, 1 tsp black pepper, and 1.5 tsp kosher salt. Whisk until emulsified.

Make the marinade

Place steaks in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator. If refrigerating, remove steaks 30–45 minutes before grilling to warm.

Marinate the steaks

Preheat a gas or charcoal grill to medium-high heat (about 450–500°F / 230–260°C). Clean and oil the grates to prevent sticking. If using a cast-iron grill pan, preheat it over medium-high heat on the stovetop until very hot.

Preheat grill

Remove steaks from the marinade and pat them dry with paper towels to promote a good sear. Lightly brush the steaks with 1 tbs olive oil if desired and season again with a light sprinkle of kosher salt and freshly ground black pepper.

Pat dry and season lightly

Place steaks on the hot grill. For 1-inch thick blade steaks, grill 4–5 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). For 1.25–1.5 inch steaks, grill 5–6 minutes per side. Adjust time for thickness and desired doneness. Avoid pressing down on the steaks; allow a good sear to form before flipping once.

Sear and grill

During the last 1–2 minutes of grilling, place 1 tbs unsalted butter and a thyme sprig on each steak (or move steaks to a cooler zone and top with butter and thyme). Close the grill lid briefly to melt the butter and baste. Remove steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Butter baste and rest

After resting, slice the blade steak against the grain into 1/4-inch slices. Sprinkle with coarse sea salt to taste and chopped parsley if using. Serve with lemon wedges on the side for a bright finish.

Slice and finish

Use an instant-read thermometer for accuracy: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Remove steaks from heat 5°F (3°C) below target as they will rise while resting.