kickin it old school....
right before a surprise commander's palace dinner for our anniversary - we really did it up. and. it. was. awesome.
2008 Ernesto Picollo Cortese di Gavi DOCG, Piedmont, Italy
Barbecued Wild White Shrimp - Cast-iron seared with garlic, lemon, rosemary & Abita beer
~ Leidenheimer French bread and house made hot sauce rouille
2008 August Kesseler Spätburgunder Rosé, Rheingau, Germany
Foie Gras “2” Ways - Seared Grade “A” and a torchon of Hudson Valley foie gras with spring berry beignets, pecan brittle & blackberry jam
J. C. Gutiérrez Moscatel Soleado Sherry
~Le Coup De Milieu~
“Strega Snowball”
Strega Liquer, 10 Cane Rum, Peach Bitters
and fresh orange-lemon juice
Crispy Soft Shell Crab - Crowned with a chilled salad of local crabmeat, baby arugula, barbecued tomato, avocado and grilled jalapeño vinaigrette
2007 Pahlmeyer Chardonnay, Napa Valley
Wild Redfish & Morels - Hook ‘n’ line Mississippi redfish & Oregon morels with Louisiana soy beans, wilted pea tendrils, smoked Parmesan, pressed basil and crushed lemon butter
2008 Château des Capitans Juliénas, Cru Beaulolais
Warm Cherry & Roasted Pecan Tart - French pastry layered with melted Brillat Savarin cheese, strawberry jam, brown sugar bacon & sticky bourbon infused honey
Pierre Sparr Crémant d’Alsace Rosé, France
80.00
Optional Wine Pairing is 42.00
The Chef’s Playground
Crab & Caviar - Jumbo Louisiana blue crabmeat with serrano chile, lemon & basil caviars, fingerling potatoes and smoked tomato-duck egg mayonnaise
2008 Ernesto Picollo Cortese di Gavi DOCG, Piedmont, Italy
Barbecued Wild White Shrimp - Cast-iron seared with garlic, lemon, rosemary & Abita beer
~ Leidenheimer French bread and house made hot sauce rouille
2008 August Kesseler Spätburgunder Rosé, Rheingau, Germany
Foie Gras “2” Ways - Seared Grade “A” and a torchon of Hudson Valley foie gras with spring berry beignets, pecan brittle & blackberry jam
J. C. Gutiérrez Moscatel Soleado Sherry
~Le Coup De Milieu~
“Strega Snowball”
Strega Liquer, 10 Cane Rum, Peach Bitters
and fresh orange-lemon juice
Crispy Soft Shell Crab - Crowned with a chilled salad of local crabmeat, baby arugula, barbecued tomato, avocado and grilled jalapeño vinaigrette
2007 Pahlmeyer Chardonnay, Napa Valley
Wild Redfish & Morels - Hook ‘n’ line Mississippi redfish & Oregon morels with Louisiana soy beans, wilted pea tendrils, smoked Parmesan, pressed basil and crushed lemon butter
2008 Château des Capitans Juliénas, Cru Beaulolais
Warm Cherry & Roasted Pecan Tart - French pastry layered with melted Brillat Savarin cheese, strawberry jam, brown sugar bacon & sticky bourbon infused honey
Pierre Sparr Crémant d’Alsace Rosé, France
80.00
Optional Wine Pairing is 42.00
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