Menus

Our menus change with the seasons and sometimes even week to week. What stays the same is the intention behind each dish. Every course connects to a memory, a moment, or a flavor I grew up with. We use the best ingredients we can get our hands on, from live crawfish flown in from Louisiana to local seafood caught just hours before service.

Here’s a look at our sample menus.

Sample menuS.

FAQs

  • Just like the experience we create for our guests, our team is intentionally small, and because of that, we’re currently unable to accommodate dietary restrictions or modifications.

    We want every guest to have the same level of care, flavor, and attention to detail across all courses. As our team grows, we hope to revisit this and open the door for more flexibility in the future.

  • We host one seating per night at 6:45 PM, Thursday through Saturday.

    Each evening is limited to just 8 guests: 4 at the Chef’s Counter, 4 in the Dining Room.

    Reservations open on the first day of each month at 9 AM, two months in advance. (For example, on August 1st, October reservations opened.)

    We recommend booking early; we tend to stay fully booked two months out.

    A deposit is required to confirm your reservation and will be applied to your final bill. Pricing varies based on seating. Please note we are located in a historic building with stairs and are unfortunately not wheelchair accessible at this time.

  • Like any ticketed event, all sales are final and non-refundable. Guests may reschedule once, up to 7 days before their reservation.

    If not rescheduled within this timeframe or if no-show, the full amount per person will be charged to the card on file. Please review all terms when booking.