Christmas 2011

Roux on Orleans

Christmas

Pre Fixe Four Courses

$54

Dinner 12 Noon – 8 PM

Soups and Appetizers

Fried Oyster Chowder

Creole Turtle with Sherry

Shrimp Absinthe

Louisiana Shrimp with an Absinthe Fennel Cream served with a Fresh Biscuit

Jumbo Lump Crab Cake

Served with a Mustard Tarragon Cream

Louisiana Crawfish and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Duck Confit Galette

Tender Duckling and Port Salute Cheese wrapped in Filo with a Port Wine Gastric

Salads

House Salad

Mixed Field Greens with a Creole Mustard Steen’s Cane Vinegar Dressing

Tricolore Salad

Treviso, Watercress and Endive with Sherry Shallot Vinaigrette

Entrees

Roast Christmas Goose

Braised until very tender served with Roasted Fingerling Potatoes, French Green Beans, Yukon Gold Mashed Potatoes and sauced with Madeira, Foie Gras and Fresh Black Truffles

Pecan Crusted Puppy Drum

Served over Oven Roasted Pecan and Crabmeat Relish with Lemon Butter

Double Cut Pork Chop

Grilled and Topped with a Louisiana Sugar Cane Apple Glaze and served with Sweet Potatoes and Braised Greens

Pan Seared Montauk Point Diver Scallops

Braised in Vieux Clicquot Cream topped with a Chiffonade of Vegetables served with Parslied Potatoes

Prime Sirloin

Tellicherry Black Pepper Crusted with Cognac Cream, Gratineed Potatoes and a Bouquetiere of Miniature Vegetables

Desserts

A full station of Imported Artesian Cheeses, International Pastry Trays with a live action Bananas Foster station.

Guy D. Sockrider C.E.C.

Executive Chef