March 31, 2011
Tray Passed Amuse
Pecan Crusted Duck with Fig Preserves
Porcini Crusted Prime Short Loin and Eggs
Thai Sweet Chili Shrimp
Jumbo Lump Crab Barquette
New Zealand Lamb Lollypop Dijanaise
Louisiana Crawfish Crepes
Topped with a Chardonnay Creole Cream
Gulf Speckled Trout
Jumbo Lump Crab and Creole Meuniere
Intermezzo
Satsuma Sorbet on a Lemon Leaf
Grilled Center Cut Bison Tenderloin
Topped with a Sonoma-Cutrer Pinot Noir reduction and served with Gratin Dauphinois and a Bouquetiere of Heirloom Vegetables
Madagascar Vanilla Bean Crème Brûlée
Topped with a Fresh Blueberry Compote
Guy D. Sockrider, C.E.C.
Executive Chef
