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The Repertoire

Sample Menus

Menus change with the season, the Gulf, the farms and the occasion. These compositions illustrate the language of the cooking; each private menu is written for its table.

Chef Robear

Lagniappe

An intimate introduction to Chef Robear's cooking.

  1. CanapeWatermelon & Grand Isle Jewel
  2. FirstCreole Tomato Pressée, Blue Crab
  3. BreadPopcorn-Rice Bread, Crustacean Butter
  4. PastaBlue Crab Agnolotti, Filé Oil
  5. MainPithiviers of Quail, Dirty Rice, Sauce Salmis
  6. SweetCafé Brûlot

Chef Robear

The Gulf

A warm-weather expression of the Louisiana coast.

  1. FirstWatermelon & Grand Isle Jewel
  2. SecondCreole Tomato Pressée, Blue Crab
  3. SouffléBlue Crab Soufflé "West End", Sauce Cardinale
  4. FishPompano en Feuille de Figuier
  5. MainBrown Shrimp, Corn Royale, Black Pepper Nage
  6. InterPurple Hull Peas, Bouillon of the Pod
  7. SweetRuston Peach, Noyau, Creole Cream Cheese Glacée

Chef Robear

The Basin

A longer tasting arranged by consultation.

Composed by season, occasion and the table.

Representative dishes presented by arrangement. Contact us to discuss a consultation.

These menus are provided as examples of composition and style. Seasonal availability, guest preferences and the particular occasion shape each private menu. Chef Robear will compose a menu for your table during the consultation.

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