Chef Nina Compton Brings Curried Goat & Pig Ears To the CBD With Compère Lapin

Now that's we've established how insane the bar program at Compère Lapin will be, it's time to turn to food. While no official opening menu is available yet, Helen Freund just got the super scoop on what to expect from chef Nina Compton and team—including her pastry chef, who also moved from Miami, Danny Alas—on June 2, when the casual-yet-swanky 86-seater officially opens. Here's what you'll be ordering.

RAW BAR

Cold-smoked Wahoo tartare with avocado and crispy plantains.

SMALL PLATES

Conch croquettes with pickled pineapple tartar sauce.

Roasted jerked corn with smoked mayonnaise and lime.

Crispy pig ears with smoked aioli.

LARGE PLATES

Stracciatella with apples, pears and a brown butter vinaigrette.

Faro salad with warm broccoli rabe, chorizo and a mustard vinaigrette.

Curried goat.

Sweet plantain gnocchi.

Roasted Louisiana drum garnished with fennel and pine nut gremolata.

DESSERT

Smoked banana torta served with basil gelato.

Brown butter cake paired with rum raisin ice cream.

Sneak peek dinners are happening all next week May 26-30.  $39/person gets you samples of Compton's menu. However, the official opening is June 2, with dinner served nightly from 5:30 to 11 p.m. and lunch/brunch hours to come.