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with Petite Rosemary Biscuit and Fresh Chives
with a Homemade Tasso Ham Cream
with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril's Worcestershire Sauce
with a Smoked Tomato Sauce, a New Orleans Style Olive Salad and Parmigiano-Reggiano Cheese
with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons
with Homemade Andouille Vinaigrette and Three-Nut Goat Cheese
with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce
with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce
with Smoked Chicken-Garlic Sausage, Swiss Chard, Butter Bean Ragoût and Parmesan Oil
with Hand-Cut Fries, Wickles and American Cheese
with Andouille-Brabant Potato Hash, Sweet Onion Marmalade and Tomato Concassé
with Sautéed Gulf Shrimp, Rapini, Roasted Poblano Peppers, Orecchiette and a Cabrales Cream
with Scallion - Jasmine Rice Cake, Blue Crab - Cucumber Kim Chee and Soy - Mushroom Vinaigrette
with Creole Cole Slaw, Potato Salad and Natural Jus
with Banana Crust, Caramel Sauce and Chocolate Shavings
with Toasted Homemade Marshmallows, Candied Peanuts and Chocolate Sauce
with Dark Chocolate Glaze, Vanilla Ice Cream and Butterscotch Sauce
with Jim Beam Sauce and Candiod Pecans
with Caramelized Bananas and Rum Caramel Sauce
| Please Allow 30 minutes preparation time
Served with Membrillo
Served with Mostarda di Cremona
with a Tangy Finish, Served with Membrillo
Served with Four Red Fruit Preserves
Served with Membrillo | Tasting of One, Three, and Six
with San Marzano Tomato and Housemade Pappardelle
with Roasted Tomato Butter Sauce and Lemon tossed Spinach
with a Warm Crottin de Chavignol Crouton, Spiced Pecans, Bacon and Brown Sugar - Port Wine Dressing
with Pecorino Sorbet, Serrano Ham and Aged Balsarnic Vinegar
with Mint, Basil and Charred Vidalia Onion Vinaigrette
with Sweet Corn - Lima Bean Succotash, Bloomsdale Spinach and Mushroom - Demi Glace
with Creole Tomato - Watercress Salad, Pappas Fritas and Aïoli
with Roasted Shallots, Confit - Frisée Salad, Haricots Verts and Lemon Butter Sauce
with Beluga Lentils, Frisée - Herb Salad and Grapefruit Vinaigrette
with Housemade Linguini, Pancetta, Tomatoes and Rapini
with Braised Shoulder, Rosemary Whipped Potatoes and Apple - Mint Relish
with Roasted Tomato Polenta, Braised Escarole, Toasted Garlic and Demi Glace
with Braised Scallions, Smoked Local Oysters, Pappardelle Pasta and Creole Mustard Sabayon
with Jim Beam Sauce and Candied Pecans
Served with Pickled Beets
Served with Quince Paste.
Served with Caper Berries.
Served with Med Jool Dates.
Served with Tupelo Honey and Smoked Walnuts.
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