Vessel NOLA

Filet Mignon Au Poivre

6oz. beef filet encrusted with crushed black peppercorns, roasted asparagus, whipped idaho potatoes, brandy and red wine demi glace

Seared Scallops

Risotto, lemon, Parmesan, black truffle, rosemary, and chive oil.

Turmeric Roasted Chicken Breast

creamy cilantro and coconut jasmine rice, harissa roasted carrots, crushed peanuts

Shrimp And Grits

Louisiana shrimp, andouillie, trinity, pickled okra, shrimp gumbo jus, cheddar stone-ground yellow grits.

Pork Chop

grilled pork porterhouse chop over butternut squash puree, braised tuscan kale, with apple and cranberry relish

Seared Salmon

Seared Salmon over mashed sweet potatoes, sauteed brussel sprouts and applewood smoked bacon, and a bacon molasses glaze

Market Fish

sauteed cornmeal crusted gulf fish, red bean puree, guajillo, corn, and green tomato relish

Shrimp Cake Entree

Two tarragon shrimp cakes, with citrus buerre blanc, and remoulade sauce with chef spring mix.

Harvest Salad

Frisée, arugula, blackberries, shaved manchego, candied pecans, and satsuma vinaigrette.

Cheese Board

Chefs trio of cheese and house made jam and pickle with fresh berries and garlic crostini focaccia bread.

Crispy Pork Belly

Fried Green Tomatos, Crispy Korean BBQ Pork Belly, Citus butter sauce, crawfish tails.

Calamari

Corn Flour battered calamari with remoulade sauce

Shrimp Cake Appetizer

Tarragon Shrimp Cake served with citrus buerre blanc, remoulade, and chefs spring mix

Smoked Fish Dip

With picked peppers and grilled focaccia bread.

Crab Gratin

Tarragon, Brandy, Cream and parmesan with Lump crabmeat, broiled with panko breadcrumbs, and served with focaccia crostini

Fried Brussel Sprouts

Harissa Roasted Carrots

roasted tri color carrots, labneh, goat cheese, micro cilantro

Roasted Asparagus

Roasted Asparagus spears

Chocolate Cake

Cheesecake Du Jour