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Mother's Day 2010Chef Chris' Mother's Day PackageFirst Course Pekin Duck Gumbo -or- Turtle Soup -or- Creole Tomato Salad Second Course Iowa Pork Medallions en Croûte crushed rutabaga boxty, brûlée Creole tomato and maple infused sauce Dijon Dessert Ponchatoula Strawberry Upside Down Cake 28. StartersPekin Duck Gumbo - 7. Turtle Soup - 7. P&J Oyster and Absinthe Bisque - 7. Adelaide’s Spinach Salad - 7.5 bourbon spiced pecans, goats cheese, shaved red onions and Nueskes’ bacon-molasses vinaigrette Crawfish Fra Diavolo Flat Bread - 11. poached egg and shaved Grana Padano New Orleans Shrimp Rèmoulade - 9. shrimp boil vegetables, mixed spring greens and preserved lemon Sea Salt Cured Foie Gras Croque Madame - 8. 5 Italian Fontina, foie gras Béchemel and sunny side up quail egg Creole Tomato Salad - 8. 5 tomato water jelly, dehydrated blue cheese, sweet onion rings and candied avocado vinaigrette EntréesHarris Ranch Tornadoes of Beef 31. Creole Cream Cheese potato puree, forest mushroom cake and Saba infused Sauce Perigueux Gulf Flounder Cordon Bleu - 30. Camembert –tasso filling, duo asparagus, and charred lemon-tomato coulis Eggs Sibley - 22. three bean hash cakes, pepper jelly cured bacon lardons and Sauce Crème Fleurette Southern Fried Quail 25. andouille-potato salad stuffing, three pepper slaw and tamarind smoked bbq sauce Iowa Pork Medallion Crepinettes 21. crushed rutabaga boxty, brûlée Creole tomato and maple infused sauce Dijon Shrimp on Shrimp on Grits - 26. dried shrimp crusted gulf shrimp and grilled oregano red grits
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