Celebrate the flavors of the bayou with a coursed dinner written by long-time New Orleans Chef, Erik Mahr (also our new Chef de Cuisine)!
Fat Tuesday, March 1
6pm Arrival
Hors d'Oeuvres
Pork Boudin Balls
Oyster Rockefeller Spoon
BBQ Shrimp Cornbread Crostini
Seated Dinner
Crawfish Beignets
Lemon Beurre Blanc, Cayenne Glaze
Cognac 75
Seafood Etouffee
Whitefish, Shrimp, and Blue Crab
with Andouille Sausage in a Creole-style dark roux stew
Jasmine rice, Cornmeal Crisp Lady Fingers (Okra)
Corpse Reviver #2
Duck & Waffles
Smoked Duck Breast, Confit Duck Leg, Tasso Red Eye Gravy
Vieux Carre
Chicken Fried Steak
Andouille Sausage-Sweet Potato Hash, Creole Tomato Glaze
Pre-prohibition Sazarac
Bourbon-White Chocolate Bread Pudding
Candied Pecans, Espresso Crème Brulé Pearls
Creole Coffee or Classic Grasshopper
Menu Subject to Change