Dinner

Fire-roasted, garlic-herb butter, parmesan. The house signature. Half dozen.

Chargrilled oysters crowned with lump crab & Creole cream — where the Bay meets the bayou.

Gulf shrimp, mushroom, green onion, cream & breadcrumb. Invented at Antoine's.

Cream spinach, Herbsaint, house bacon, parmesan. Antoine's, 1899 — the real version.

Three raw oysters, three Chesapeake waters, three mignonettes: Creole cane · French shallot · West African pepper.

Cold-smoked over pecan 45 minutes, finished on the charbroiler, smoked tasso butter.

Our namesake, baked in the shell — shrimp & ham, herbed crumb.

Warm lump crab & three cheeses, broiled, toasted French bread. Cast-iron, for the table.

Gulf shrimp, Creole-mustard remoulade, summer peach in season. A family recipe.

Creole mustard aïoli. Pork, crab (mkt), or “fire” — molten pepper jack, cayenne dust (+1).

Cajun-spiced, buttermilk-soaked, remoulade.

The po'boy's ancestor — hollowed French loaf, fried oysters, butter & hot sauce. For two.

Chargrilled & raw oysters, Gulf shrimp, crab, crawfish in season. Serves 2–3.

Our namesake squash, fire-roasted tomato, chive oil. Vegan base; crab garnish (mkt).

Dark roux, house-smoked andouille.

Dark roux, Gulf shrimp, lump crab & okra. West Africa arrived one word at a time.

Nine local greens — the African heart of Creole cooking. Vegan.

Gumbo, jambalaya, marry-me red beans & crawfish étouffée. The first-timer's order.

“Old Sober” — Creole beef broth, pulled short rib, marinated soft egg, garlic chips.

Satsuma, pickled onion, pecans, goat cheese, cane vinaigrette. (V)

Greens, andouille, corn, tomato, mirliton, egg, cheddar, cane-remoulade.

Chilled tails, roasted corn, zesty remoulade.

Cornmeal-crusted, remoulade. (V)

Boudin ball, bacon-wrapped mirliton, bacon-wrapped shrimp, fried okra, muffuletta slider.

Collards & mustards, pepper vinegar, pones fried to order for the potlikker. (V)

Charred corn, peppers, the trinity, a touch of cream. (V)

Herb-crusted chops, mirliton purée, rosemary jus.

Six hours in Creole gravy, over jasmine rice.

14oz Angus, tasso compound butter, Creole brandy pepper sauce, duck-fat fingerlings.

The celebration cut, for two — carved tableside. Limited nightly; call ahead.

Slow-roasted suckling pig, cracklin' skin, cane-pepper jus, dirty rice. Weekend feature.

Head-on Gulf shrimp, Worcestershire-black pepper butter, French bread.

Crawfish-tail lemon butter, garlic collards.

Fiery cane glaze, buttermilk biscuit, slaw, pickles.

Buttery blond roux, peppers, onions, steamed rice.

The Creole one-pot — tomato-red, smoky, over rice.

The original African dish at the root of Creole cooking. Vegan.

Braised with root vegetables, cornbread crumb crust. Vegan.

Jumbo lump over any fish or steak.

Buttery blond roux, ladled over.

Worcestershire-butter Gulf shrimp.

Two chargrilled, Creole butter & breadcrumbs.

Brandy-butter cream, the house finish.

Flambéed tableside, brown sugar & rum, vanilla bean. For two.

Spiced brandy & satsuma peel, flamed tableside over chicory coffee. For two.

Made to order — the Mirliton signature.

Eight thin layers, chocolate or lemon custard, tableside ganache pour. For two.

Praline sauce.

Vanilla-bean cheesecake, Louisiana pecan praline, satsuma glaze.