Tuesday, April 5, 2011

Easter Brunch menu

Roux on Orleans
Easter 2011
$59.00 per person
Served 11-4

Jumbo Lump Crab Cake
Served with a Mustard Tarragon Cream

Louisiana Crawfish and Goats Cheese Crepes
Topped with a Chardonnay Creole Cream

Salads and Soups

Roux House Salad
Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing and Candied Pecans

Salad Midi
Champagne Marinated Vine Ripe Tomatoes with Fresh Basil, Avocado and Goats Cheese

Opelousas Seafood Gumbo

Creole Turtle Soup with Sherry


Confit of Moulard Duckling and Roasted Breast
Served with Wild Rice, Broccollini and a Brandied Honey Cherry Sauce

Pecan Crusted Puppy Drum
Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Gulf Speckled Trout
Lump Crab Creole Meuniere, Parslied Potato, Grilled Asparagus

Double Cut Pork Chop
Grilled and Topped with a Louisiana Sugar Cane Apple Glaze and served with Sweet Potatoes and Braised Greens

Roast Prime Rib of Beef
Prime Cut au Jus served with Roasted Fingerling Potatoes and freshly steamed Broccollini

Banana Foster Live Cooking Station
International Pastry Display
International Cheese Display

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

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