Patois Menu

Chicken fried sweetbreads are served with smoked butternut squash, farro, mustard frill and country ham reduction. Scallops are served with roasted brabant potatoes, cauliflower, crispy ham hock, kale chips and bearnaise. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

Restaurant Details

Mississippi rabbit is stuffed with boudin, wrapped in crisped chicken skins and served with roasted fingerling sweet potatoes, braised kale with tasso and Creole mustard jus. Sizzling octopus is served with local chilies, cherry tomatoes, Marcona almonds and Castelvetrano olives. Reservations recommended. Lunch Fri., dinner Wed.-Sat., brunch Sun. Credit cards. $$$

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