Republic Test 2 (Oysters & Starters)

Char-Grilled Oysters

6 Gulf Coast oysters topped with a chimichurri bacon butter (chimichurri, rendered bacon, parsley) and grilled over an open flame until bubbling.

Finished with herb & Parmesan breadcrumbs

Chicken Fried Oysters

6 Gulf Coast oysters lightly battered and pan fried, topped with a Tabasco cream sauce, buttermilk ranch, pickled red onion, and a blend of Parmesan and blue cheese crumbles, finished with micro greens

Oysters Rockefeller

6 Gulf Coast oysters topped with a sauté of baby spinach, shallots, garlic, house-smoked bacon deglazed with Pernod, finished with bearnaise, and slightly broiled to brown the sauce.

*Pernod - black licorice-flavored French anise liqueur

Flash Fried Calamari

Tossed in a parsley gremolata (Japanese breadcrumbs, parsley, garlic)

and served with an almond Romesco sauce (puréed roasted tomatoes, roasted red bell peppers, almonds, brioche croutons, garlic, cream, and olive oil)

Texas Fried Shrimp

6 Gulf Coast large tempura (Japanese style of frying, light batter) fried shrimp

served with a green apple chile aioli (green apple juice, sweet Thai chiles) as well as Calabrian Hot Honey

topped with basil, sesame seeds, and scallions

SU: app fork

Gulf Coast Shrimp Cocktail

6 U-8 Gulf Coast shrimp boiled and chilled

Served with a smoked atomic horseradish cocktail sauce and chimichurri bearnaise

*Each sauce needs desert spoon before leaving the kitchen*

Gulf Shrimp Beurre Monte

6 Gulf Coast shrimp sautéed in butter with roasted cremini mushrooms, dehydrated baby heirloom tomatoes, and garlic confit.

Finished in a creole butter sauce with Worcestershire and Tabasco, served with three slices of ciabatta bread and chopped parsley.

*A fine dining riff on a classic New Orleans BBQ shrimp dish*

Jumbo Lump Crab Cake

Beer-battered and fried crab cakes (jumbo lump crab meat, shallots, cilantro, mayonnaise, very little Japanese breadcrumbs)

sit on a bed of garlic sautéed spinach and sweet corn relish (corn, bell peppers, shallot, garlic, jalapeño) Topped with avocado salsa (avocado, red onion, cilantro, bell pepper)

and finished with a creole beurre blanc (white wine butter sauce with Tabasco)

Ahi Tuna Tartare

Medium diced sushi-grade Ahi tuna tossed with ginger, soy, garlic, sesame oil, and scallions.

Served with wasabi aioli, sambal chile aioli, flash pickled English cucumbers, Torarashi flakes, sesame seeds, and flash-fried wonton chips

Filet Mignon Tartare

Small-diced, raw filet mignon, tossed with curried red chilies, fried capers, red onions, and white truffle oil.

Topped with a sieved hard-boiled egg, chives, and served with balsamic syrup, chive oil, and parmesan kettle potato chips

Bourbon Cherry Bacon

5oz of mesquite-smoked pork belly is grilled on both sides and sliced.

Served with bourbon cherries (dried cherries macerated in Bourbon and Demi-glacé), a peach mustarda (whole grain mustard, Dijon mustard, and peach preserve), and candied pecans.

SU: app fork

Escargot Stuffed Mushrooms

6 large mushrooms seasoned with garlic powder, onion powder, truffle oil, and truffle salt, seared on all sides.

Then stuffed with escargot butter (escargot, butter, bacon, scallions, parsley, garlic, Bel Paese cheese, and shallots)

And roasted in hot oven for 5 minutes and served with toasted crostini