Private Dining Menu (Sample)
Breakfast is served daily, featuring goods like the Granola Parfait, inspired by The Commander’s Palace Cookbook by Ti Adelaide Martin & Jamie Shannon, and the Farmer’s Breakfast Grilled Cheese, drawn from Grilled Cheese Kitchen by Heidi Gibson. Morning beverages include coffee, matcha and an iced toddy.
The lunch and dinner menu features Starters & Snacks, Soups & Salads, Sides, Sandwiches & Mains, Kids’ Corner and Desserts by Pastry Chef, Mary Catherine Curren. Seasonal dishes may include Asparagus with Crawfish Meunière, inspired by Frank Stitt’s Southern Table by Frank Stitt, and Chicken Pot Pie, inspired by Ad Hoc at Home by Thomas Keller.
The beverage menu features local craft beers, a selection of wine, specialty cocktails and non-alcoholic beverages. Fresh drinks inspired by Alice Waters’ Chez Panisse Fruit include the Silver Lemonade and Pomegranate Spritz. The cocktail offerings are a collaborative effort by the Cookbook Team paying homage to literary classics.