New Years Eve Menu 2018


1st course

Rice Noodle Salad- cucumber, carrot, herbs,

sambal vinaigrette

Fried Chicken Livers- buttermilk biscuit, pepper jelly

Panzanella- salami, provolone, olives, pickled egg

Grillades- stone ground cheese grits, gravy

2nd course

Pheasant Gumbo- potato salad

Jerk Sweetbreads- pigeon peas, pickliz

Oyster Pan Roast- beurre monte, breadcrumbs,

braised greens

Blackened Shrimp- macque choux


3rd course

Lamb Pie- root vegetables, puff pastry,

horseradish creme fraiche

Seared Gulf Fish- saffron rice, salsa verde

Duck Breast- potatoes, mushrooms, garlic, cream

Braised Pork- spaetzle, mustard


4th course

House-Made Creole Cream Cheese- Cajun caviar,

fruit preserves, pickles, candied nuts, crostini


5th course

Satsuma Doberge- almond cake, Meyer lemon pastry cream

Apple Pecan Pie- buttermilk glaze, caramel chantilly

Café au lait Mousse- beignets


$85++

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SINGLE SERVING

1.5 oz Rosemary infused
London Dry Gin (such as
Beefeater) or Vodka
.5 oz Aperol
.5 oz Grapefruit juice
.5 oz lemon juice
.5 oz honey syrup
2 dashes Peychaud’s bitters
2 oz Sparkling Rosé

PUNCH (serves 12)
18 oz Rosemary infused London Dry Gin (such as Beefeater) or Vodka
6 oz Aperol
6 oz Grapefruit juice
6 oz lemon juice
6 oz honey
24 dashes Peychaud’s bitters 24 oz Sparkling Rose (roughly 1 bottle)
10 oz water

Infuse 4-5 fresh rosemary sprigs into one bottle of London dry
gin or Vodka for at least 24 hours (can use more or less rose-
mary depending on how prominent you’d like the flavor to be.
This can also be swapped out with another hearty herb of your
choice!). Strain gin or vodka before making cocktail.
To make honey syrup, use 1 part honey to 1 part hot water.
Stir to incorporate, and refrigerate to cool.
For Single Serving:  Combine gin or vodka, fresh lemon and
grapefruit juice, honey syrup, and bitters into shaker tin.
Add ice and shake. Strain into wine glass over ice. Top with
sparkling rosé and garnish with fresh rosemary sprig.
For Punch:  Combine all ingredients into punch bowl, stir, and
refrigerate.  (If you would like to make this ahead, combine
everything except sparkling wine and add right before present-
ing).  Add ice before serving. Garnish with lemon and grape-
fruit wheels and rosemary sprigs.

War Of The Rosés Dinner – Monday July 31

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Although it's become commonplace, we have always believed that the best way to handle the New Orleans summer heat is with a few glasses of rosé. For "War of the Rosés," Chef John Bel, Gillian White and Bradley Vecchiola coordinated a menu for just such an occasion.

$50 (plus $30 for wine pairings)
Reservations for this dinner can be made at anytime throughout the evening and are also available at our bar.