Wednesday, August 17, 2011

Revised Thanksgiving Menu

Roux on Orleans
Thanksgiving 2011
Pre Fixe Four Courses
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

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

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

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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