Thursday, August 11, 2011

Reveillon Menu

Roux on Orleans
Reveillon 2011

Christmas Blue Crab Beignets
Served with Creole Remoulade
Chicory Lettuce
Served with warm Nueske bacon vinaigrette and a slow poached egg.
Beef Wellington
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.
                                                                          Executive Chef

Served the month of December

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