beef tenderloin, classic garnish

heirloom tomatoes, romano cheese, boston bibb lettuce

gulf shrimp, classic french remoulade sauce, herbs

confit garlic aioli

brioche, strawberry jam, aged vinegar

gulf shrimp, citrus, dry vermouth

louisiana blue crab, crab and corn beignets

fried gently and plated on champagne mustard sauce

parmesan cheese, poached egg, toasted hazelnuts

wasabi beurre blanc, shiitake mushrooms

steamed rice, chinese broccoli, peanut sauce

dry vermouth, vanilla bean, potato, leek

raspberry sauce

blueberry crumble

chocolate meringue and mousseline

seasonal accoutrements

osetra caviar with traditional accompaniments

raw oysters served by the half dozen or dozen

baked oysters, butter, parmesan, spinach, bread crumbs

indian spinach sauce

creole cardinal sauce

maître d’hôtel butter

billy’s mother’s caponata relish

coffee mandarin glaze