Thanks to Everyone who joined us for Ribs & Crawdads!

Thanks!

We had an overwhelming response to the Crawdads and Ribs weekend!

Most everyone enjoyed the apple braised pork spare ribs.

Since we brined them in apple cider for more than a day, and braised them in white wine and apples for 6 hours, and then finished them on the grill with a balsamic glaze.

A deep apple-ly and roasted pork flavor with a wonderfully sweet glaze.  What was not to like!

The crawdads surprised most people with their very intense and unique flavor.

I think it is safe to say that most people have never had a real Louisiana bayou crawdad.  Even people who had had crawfish in some form have most likely had ones from somewhere else.

But there is nothing like that real Louisiana flavor!

Some real ‘dirty’ style rice on the side – good eats for sure!

So thanks again everyone!

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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


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    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue