Saturday, August 13, 2011

Christmas 2011

Roux on Orleans
Pre Fixe Four Courses
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


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

Tricolore Salad
Treviso, Watercress and Endive with Sherry Shallot Vinaigrette


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

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

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