COCKTAIL SERVICE
- LOUISIANA BLOODY MARY
- Classic, Oyster or Spicy, Dress Your Own at Our Bountiful Bloody Mary Garnish Bar
- MISS RIVER MIMOSA
- Curated with Seasonal Fresh Juices, Garnishes and Sparkling Wine
- FLAMING ESPRESSO MARTINI
- Tableside Presentation
- ‘MILK PUNCH’
- Banana Rum, Cognac, Pecan Orgeat, Milk
- TABLESIDE SPRITZ CART
- Choice of Aperol, Chambord or Campari
FRESH MADE JUICES AND SMOOTHIES
- GREEN JUICE
- Kale, Collard, Celery, Spinach, Cucumber, Lemon, Parsley, Mint
- ORANGE OR GRAPEFRUIT JUICE
- Freshly Squeezed
- BEET AND CARROT JUICE
- Pomegranate and Ginger
TO START
- BREAD SERVICE
- Sweet Potato Brioche with Cane Syrup Butter and Sea Salt
- DUCK AND ANDOUILLE GUMBO
- Made with a Rich Dark Roux, Louisiana Jasmine Rice, Yukon Gold Potato Salad and Scallions
- CRAB MAISON SALAD
- Jumbo Lump Crab, Charred Avocado, Sunflower Seeds, and Lemon Vinaigrette
- BLUE CRAB AU GRATIN
- Baked with Gruyère Cheese
- BEIGNETS AND HAM
- Sliced Prosciutto Crudo, Gorgonzola Dolce, Honey, Spicy Chili Crunch, Persillade
- CAVIAR SERVICE
- Imperial Golden Osetra, Heirloom Milled Cornbread Hot Cakes and Accoutrements
- SEAFOOD ON THE HALF SHELL
- Raw Oysters, Shrimp Remoulade, Pickled Crab Claws, Crawfish Ravigote, Boiled Shrimp
LIGHT
- OVERNIGHT OATS
- Stone-milled Peel Corn Oats, Chia Seeds, Caramelized Figs, Honey Thyme
- AVOCADO TOAST
- Fresh Milled Rye Sourdough, Local Herb Sprouts, Sunflower Seeds, Lemon Sea Salt
- GIARDINIERA SALAD
- with Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil, Freshly Shaved Parmigiano-Reggiano
THE MISS RIVER BRUNCH
Let our team take you through Chef Alon’s culinary journey
- CHOOSE 1 FROM
- Cocktail Service
- CHOOSE 1
- First and Second Course
- - FIRST COURSE -
- Best Stop Boudin | Crackers, Mustard, Scallions
- Giardiniera Salad | Pickled Market Vegetables, Iceberg Lettuce, Cabernet Vinegar, Extra Virgin Olive Oil and Freshly Shaved Parmigiano-Reggiano
- Oysters Brochette | Bacon, Bordelaise and Toast
- Crab Stuffed Deviled Eggs | with Paddlefish Caviar
- - SECOND COURSE -
- Buttermilk-Fried Chicken and Biscuit | with Dipping Sauces
- Pain Perdue | Brioche with Bananas, Pecans, Artisan Sugar Cane Syrup
- Clay Pot Dirty Rice | Served with a Crispy Bottom, Duck Egg Yolk, Creamy Liver Paté, Scallions
- Eggs Crème de la Crème | Toasted Brioche, Creamed Spinach, Hollandaise, Paddlefish Caviar
- Shrimp & Grits | Anson Mills Corn Grits, Poche’s Andouille, Chives, Butter
- Filet Mignon Tournedos | Dauphinoise Potatoes, Blistered Cherry Tomatoes, Poached Eggs and Bearnaise Sauce
EGGS AND MORE
- VEGETABLE OMELETTE
- Seasonal Vegetables and Cheddar Cheese Accompanied by Dressed Lettuces
- SCRAMBLED EGG TOAST
- Smothered with Shaved Black Truffles and Parmigiano-Reggiano
- PANCAKES
- Topped with Whipped Sweet Cream Butter and Vermont Maple Syrup
SIDES
- PRALINE BACON
- CREAMED SPINACH
- ANSON MILLS CORN GRITS
- EMILY’S FAMOUS RED BEANS AND RICE
- FRENCH FRIES WITH SEA SALT
- Add Black Truffle