Roux on Orleans
Christmas Blue Crab Beignets
Served with Creole Remoulade
Served with warm Nueske bacon vinaigrette and a slow poached egg.
Traditional Roast Tenderloin of Beef Stuffed with Mushroom Duxelle and Wrapped with Puff pastry. Served with a Bouquetiere of baby Vegetables and a Truffle Madeira sauce
White Chocolate Bread Pudding
Served with Markers Mark caramel
Guy D. Sockrider, C.E.C.
Served the month of December