Menus
FIRST COURSE
choice of
Baked Louisiana Oysters
bienville, rockefeller, jean st. malo
Sherry Braised Rabbit Vol-Au-Vent
st. francisville oyster mushrooms, sage
SECOND COURSE
choice of
Gulf Shrimp Remoulade
smoked pompano, pickled mirliton, toasted corn, house crackers
Chapon Salad
winter greens, fines herbs, garlic croutons, creole mustard vinaigrette
THIRD COURSE
choice of
Pecan Crusted Redfish
ham hock braised black-eyed peas, mustard greens, plaquemines satsuma gastrique
Crisp Duck Leg Confit
brussels sprouts, sweet potato grits, ginger-gig jus
FOURTH COURSE
choice of
Pumpkin Spice Creme Brulee
spiced walnuts, gingerbread cookie
White Chocolate Mousse
cranberry-orange compote, white chocolate shavings