Foundation Room New Orleans

Parmigiano Reggiano, flour tortilla "totopos"

pickled okra, hot pepper jelly glaze, chive

half dozen or dozen, mignonette, cocktail sauce (available grilled)

local boudin, andouille sausage, pickles, Creole mustard, pickled red onion, frisée

Abita Amber reduction, cream, chive, crostini, lemon

holy trinity, popcorn rice, scallion

mint & lemongrass-infused Tito's vodka, St. Roch cucumber vodka, lemon & lime, citrus-infused St-Germain, muddled cucumber

Belvedere vodka, Borghetti cafè espresso, Gifard Vanille de Madagascar, Demerara syrup, coffee beans

Monkey Shoulder scotch, Cynar 70, coffee-infused Carpano Antica Formula, Green Chartreuse, bitters

El Tesoro reposado tequila, Amarás Espadín mezcal, Gifard pamplemousse, toasted agave, pomegranate seeds, lime wheel

Bacardí rum, coconut, lime, Blue Curaçao, Benedictine, rose water

lavender-infused Nolet's gin, Owen's American tonic, crushed clove, sage, lemon

Buffalo Trace bourbon, Knob Creek rye, Hennessy V.S cognac, Gifard Vanille de Madagascar, Demerara syrup, Luxardo cherry, bitters, orange twist

hibiscus bud-infused Haku vodka, Gifard Vanille de Madagascar, Domaine de Canton, lemon, Owen's Mixers ginger beer

brown sugar boba, matcha pistachio, or miso de leche. Option of single or trio

Additions: béarnaise, lump crab, buttered crawfish tails, seasonal truffle

Andouille sausage, Tasso ham, crawfish, bucatini, bell peppers, peas, garlic, white wine, finished with bacon lardon & parmesan

maque choux, red pepper coulis, tasso ham, chive

butternut squash risotto, lemon butter, chive oil, bull's blood

16oz apple cider glacé, pork belly

toasted breadcrumbs, Parmigiano Reggiano, balsamic, anchovy, IPA Caesar dressing

Steen's vinaigrette, candied walnuts, feta cheese, red onion

Parmigiano Reggiano, rosemary, black garlic aioli

pomegranate, Steen's vinaigrette, feta cheese

mornay, toasted breadcrumbs, Parmigiano Reggiano

roasted garlic oil