SEATED APPETIZERS
OYSTER ROCKEFELLER RISOTTO
oyster shell filled with pernod scented spinach risotto with fried P&J oyster drizzled with smoked bacon butter
GULF WATER TRIO
gulf shrimp tossed with blonde remoulade, lump crab tossed with citrus aioli and capers and crawfish tossed with red remoulade artfully arranged with ripe tomato and smoked bacon baton
CAJUN TUNA SASHIMI
potato crisp topped lemon dressed baby arugula covered with sliced blacked tuna sashimi with fire roasted red pepper aioli garnished with horse radish micro greens
DRUNKEN PARPADELLE
fresh pasta sauteed with roasted peppers, onions and roasted eggplant in a white wine tomato sauce garnished with fresh mozzarella cheese, crisp pancetta and shredded parmesan
SOUP
CHICKEN AND SMOKED SAUSAGE GUMBO
chicken & smoked sausage slow cooked with creole seasoning, rich chicken stock, dark roux served with rice
SEAFOOD GUMBO
gulf shrimp, oysters and crab claws cooked with a rich seafood stock and fragrant dark roux served with rice
OYSTER ROCKEFELLER SOUP
herb saint spiked cream spinach bisque with plump oysters & bacon bits
CORN AND CRAB BISQUE
corn simmered with creole seasoning & cream served with crab claws
BUTTERNUT SQUASH SOUP
roasted butternut squash pureed with rich vegetable stock & cream
CRAWFISH BISQUE
crawfish slow cooked with creole seasoning, tomato, dark roux & spices
SALADS
AUTUMN SALAD
artesian greens with arranged with grilled pear, sundried cranberries drizzled with pear walnut vinaigrette topped with warm walnut crusted goat cheese
WEDGE SALAD
new baby iceberg lettuce served with creamy peppercorn ranch and french dressing topped with sliced grape tomatoes, crisp bacon, sliced radishes, eggs and a wedge of american blue cheese
CAPRESE SALAD
colorful antique tomato served over baby arugula with sliced buffalo drizzled with virgin olive oil, balsamic gastrique and snipped herbs
CEASAR SALAD
heart of romaine drizzled with ceasar dressing topped with shaved red onions and shredded parmesan cheese with garlic croutons
BEET CARPACCIO
roasted red beet served over baby arugula drizzled with sherried orange vinaigrette, ricotta salata & toasted pine nuts
HEIRLOOM GARDEN SALAD
baby lettuce, heirloom cherry tomatoes, baby beets, petite cucumbers, heirloom carrots, peppers, haricot vert and edible flowers and herbs artfully arranged over goat cheese mousse drizzled with champagne vinaigrette
ENTREES
ROASTED SALMON
salmon roasted with fragrant herbs served over braised leek ragout with caper lemon butter sauce
BACON CRAB FILET
roasted tenderloin of beef wrapped with nueski bacon wrap served with lump crab béarnaise garnished with fried onion rings
THYME ROASTED CHICKEN
brined chicken breast roasted with fresh thyme served with wild mushroom demi glace on a bed of celeriac puree
RACK OF LAMB
tender lamb roasted with mustard rosemary bread crumbs served with brandied lamb au jus
BLACKENED RED FISH
redfish filet cast iron seared with creole seasoning served with crawfish gravy
BBQ SHRIMP
shrimp sautéed in a rosemary scented spice butter sauce served heirloom stone ground grits
SURF & TURF
grilled filet of Beef served on leek gratin with marchand du vin sauce and thyme crusted drum served with lemon caper sauce
LEMON ROAST CHICKEN & SHRIMP
served with wild mushroom demi glace and skewered rosemary grilled shrimp with tabasco butter sauce
DESSERTS
ALMOND TORTONI
almond cream frozen with toasted almond served with chocolate cake with fresh raspberries and caramel sauce
BERRY PAVLOVA
meringue cup filled with lemon cream and fresh raspberries, strawberries and blue berries with Rose petal scented whipped cream
LEMON STRAWBERRY PAVLOVA
meringue cup filled with lemon curd topped with macerated ponchatoula strawberries with whipped cream
CHOCOLATE DECADENCE
flourless chocolate cake draped with dark chocolate ganache served with fresh raspberries
EBONY & IVORY BREAD PUDDING
french bread baked with sweet black berries and ivory chocolate served with black berry coulee and ivory chocolate sauce
APPLE TART TATIN
granny smith apple caramelized with tamarind sugar with a puff pastry crust served with creole cream cheese ice cream