Revised Thanksgiving Menu

Roux on Orleans

Thanksgiving 2011

Pre Fixe Four Courses

$48

Dinner 12 Noon – 8 PM

Soups and Appetizers

Opelousas Seafood Gumbo

Creole Turtle with Sherry

Butternut Squash Soup

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 Shrimp and Goat Cheese Crepes

Topped with a Chardonnay Creole Cream

Salads

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

Entrees

Roasted Deistel Turkey

Free Range (From Sonoma) Fresh Roasted Turkey, served with Oyster Dressing, Buttermilk Mashed Potatoes

Fresh French Beans, and Pan Debris Gravy

Roast Quail

Locally Raised in Plaquemines Parish, Stuffed with Foie Gras Dirty Rice, Russian Banana Fingerling Potato, Haricot Vert and Sauce Madeira

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

Grilled Redfish

Served with Creosa, Asparagus and Parslied Potatoes

Filet Mignon

Center Cut filet Mignon; served atop Truffled Mashed Potatoes served with a Sauce Marchand de Vin and

topped with a Watercress Salad

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