Thursday, March 31, 2011

Special menu for a group tonight

March 31, 2011

Tray Passed Amuse
Pecan Crusted Duck with Fig Preserves
Porcini Crusted Prime Short Loin and Eggs
Thai Sweet Chili Shrimp
Jumbo Lump Crab Barquette
New Zealand Lamb Lollypop Dijanaise

Louisiana Crawfish Crepes
Topped with a Chardonnay Creole Cream

Gulf Speckled Trout
Jumbo Lump Crab and Creole Meuniere

Satsuma Sorbet on a Lemon Leaf

Grilled Center Cut Bison Tenderloin
Topped with a Sonoma-Cutrer Pinot Noir reduction and served with Gratin Dauphinois and a Bouquetiere of Heirloom Vegetables

Madagascar Vanilla Bean Crème Brûlée
Topped with a Fresh Blueberry Compote

Guy D. Sockrider, C.E.C.
Executive Chef

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