Easter Brunch menu

Roux on Orleans

Easter 2011

$59.00 per person

Served 11-4

Appetizers

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

Entrees

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

Desserts

Banana Foster Live Cooking Station

International Pastry Display

International Cheese Display

Guy D. Sockrider, C.E.C.

Executive Chef