Dinner Appetizers

"Emeril’s" New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives

Smoked Exotic Mushrooms with Fresh Angel Hair Pasta and House Made Tasso Cream Sauce

Homemade Andouille and Boudin Sausages with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril’s Worcestershire Sauce

Sautéed Escargot with Orecchiette Pasta, Sundried Tomato Pesto, Parmesan and Mint

Creole Marinated Calamari Flash Fried with Olive Salad, Smoked Tomato Sauce and Parmesan

Colorado Lamb Spareribs with Creole Tomato-Chili Glaze, Mint Oil and Sesame

Tonight’s Oysters

Dinner Soups & Salads

Soup of the Day

Gumbo of the Day

Our Emeril's Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons

Abita Root Beer Braised “Fresh Bacon” Salad
Abita Root Beer Braised Niman Ranch Pork Belly with Citrus Slaw, Marinated Yucca, Heirloom Radish, Shaved Jalepeno, Goat Cheese and Pork Cracklings

Baby Spinach Salad with Spiced Pecans, Dried Cherries, Crumbled Maytag Blue Cheese, and Creamy Smoked Bacon - Dressing

Frisée and Arugula Salad with Crispy Poached Egg, Benton’s Bacon, Butterfried Croutons and Sherry-Mustard Vinaigrette

Dinner Entrees

Andouille Crusted Texas Redfish with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce

Grilled Niman Ranch Double Cut Pork Chop with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce

Maple-Rosemary Glazed Tanglewood Farms Chicken Breast And Confit Leg with Caramelized Root Vegetables, Lacinato Kale, Benton’s Bacon and Mustard Jus

Pan Seared Filet of Beef with Creamy Mascarpone Polenta, Slow Roasted Pork Belly, Wilted Swiss Chard, Tomato Confit and Goat Cheese

Grilled Harris Ranch Ribeye “Tuscan Style”
with Romano Potatoes, Arugula Salad, Lemon and Fleur de Sel

Duck Schnitzel with Roasted Shallots, Confit – Frisée Salad, Haricots Verts and Lemon Butter Sauce

Oyster Crusted Atlantic Salmon wth Dill Preserved Yukon Gold Potatoes, Tuna Bacon Asparagus, Fennel, and Cauliflower Bernaise

Gulf Shrimp and Littleneck Clam “Carbonara”
with Bucatini Pasta, House Made Pancetta, Tomato, Baby Arugula, Tobiko and Parmesan

Grilled Fish of The Day with Scallion–Jasmine Rice Cake, Blue Crab–Cucumber Kim Chee and Soy–Mushroom Vinaigrette

San Marzano Tomato Braised Lamb with Housemade Pappardelle Pasta, Braised Radicchio, Pinenut Gremolata and Parmesan

Pan Roasted Veal Tenderloin with Saffron Creamed Corn, Baby Turnips, Asparagus and Oven Dried Cherry Tomato Vinaigrette

Pan Seared Mediterranean Sea Bass with Jumbo Lump Crab-Yukon Gold Potato Fondue, Haricots Verts "Amandine", Pancetta and Tomato-Fennel Confit

Dusted Jumbo Gulf Shrimp with Brown Butter-Sweet Potato Grits, Skillet Beans, Smoked Corn and Mango Chow Chow

Dinner Desserts

J.K.’s Chocolate Grand Marnier Soufflé

Emeril’s Banana Cream Pie With Banana Crust, Caramel Sauce and Chocolate Shavings

Chocolate Hazelnut Crème Brûlée with Chocolate Frangelica Biscotti

Chocolate Truffle Torte with Raspberry Coulis, Fresh Berries and Chocolate Peanut Crackle

White Chocolate - Banana Bread Pudding with Chocolate Cocoa Almonds and Louisiana Amber Rum Caramel Sauce

Coconut Cream Pie Cake with Louisiana Rum Macerated Pineapple and Coconut Cherry Sauce

Pecan Praline Ricotta Doughnuts with Vanilla Bean Anglaise and Fresh Strawberries

Sweet Potato Cheesecake with Pecan Streusel, Caramel and White Chocolate Bourbon Sauce

J.K.’s Chocolate Soufflé

Ice Creams and Sorbets Flight

From The Cheese Board

Moliterno
Aged Sheeps Milk from Sardinia. Sharp, Full Finish. (Served with Pear Mostarda)

Thomasville Tomme; Thomasville, GA.
Aged Raw Cows Milk; Aged more then 60 days; Mellow Buttery Flavor; Soft Texture
(Served with Smoked Almonds)

Butlers “Blacksticks” Blue
From Ireland. Creamy, Smooth – Tangy Flavor. (Served with Tupelo Honeycomb)

Pata Cabra
Raw Goats Milk from Zaragosa, Spain. Semi Soft, Full Robust Flavor.
(Served with Pickled Red Grapes)

Uniekass 3 Year Gouda; Holland; Old Amsterdam
Caramel Sweet, Complex, Crumbly and Sharp
(Served with Marinated Olives)