Dinner Appetizers
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Miss Hay's Stuffed Chicken Wings
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with Homemade Hoisin Dipping Sauce
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Gulf Oysters and Crabmeat
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Baked in the Wood Oven with Garlic Butter and Herb Bread Crumbs
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Duck Confit and Fried Egg Pizza
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with Parmesan Cheese, Truffle Oil and Baby Arugula
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Pan Roasted Crab Cake
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with Smokey Eggplant Puree, Feta Cheese, Kalamata Olives, Crispy Spinach and Citrus Butter
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Emeril's Barbecued Gulf Shrimp
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with Rosemary Biscuit
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Wood Oven Roasted Pocket Bread
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with Garlic Oil, Fresh Basil and Grated Parmesan
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Dinner Soups & Salads
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Roasted Garlic-Reggiano Parmesan Bisque
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with Basil Pesto
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Gumbo of the Day
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Baby Greens Tossed in Sherry Wine-Bacon Vinaigrette
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with Blackberries and Warm Pistachio Crusted Goat Cheese
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Arugula and Radicchio Tossed in Lemon Vinaigrette
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with Parmesan and Shaved Bresola and Roasted Sweet Peppers
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NOLA Caesar of Baby Green & Red Romaine Lettuces
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with Focaccia Croutons, Shaved Reggiano Parmesan and Dijon Anchovy Vinaigrette
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Dinner Entrees
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Hickory-Roasted Duck
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with Whiskey-Caramel Glaze, Buttermilk Cornbread Pudding, Haricot Verts-Fire Roasted Corn Salad, Natural Jus and Candied Pecans
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"Shrimp & Grits" Sautéed Gulf Shrimp
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, Grilled Green Onions, Smoked Cheddar Grits, Apple Smoked Bacon, Crimini Mushrooms, Creole Tomato Glaze and Red Chili-Abita Butter Sauce
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Buttermilk Fried Breast of Chicken
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with Bourbon Mashed Sweet Potatoes, Smithfield Ham Cream Gravy and Sautéed Sugar Snap Peas
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Grilled Seasonal Fish
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with Vegetable "Capellini", Pine Nut Pesto and Tomato Vinaigrette
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Spice Roasted Salmon
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with Fennel-White Bean Salad, Pickled Cherry Tomatoes and Lemon-Herb Coulis
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Grilled Pork Porterhouse
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with Brown Sugar Glazed Sweet Potatoes, Toasted Pecans and Caramelized Onion Reduction Sauce
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Filet Mignon
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with Roasted Garlic Mashed Potatoes, Homemade Worcestershire Sauce and Walnut-Blue Cheese Stuffed Portobello Mushroom
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Blackberry Stout Glazed Hickory Smoked St. Louis Ribs
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with Orecchiette Pasta-Brie Cream "Mac & Cheese" and Honey Baked White Beans
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Grilled Rib Eye
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with German Style Fingerling Potato Salad, Apple Wood Smoked Bacon, Coarse Grain Mustard Cream and Roasted Leeks
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Garlic Crusted Texas Redfish
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Cooked in the Wood Burning Oven with Brabant Potatoes, Wild Mushrooms, Bacon and Sauce Beurre Rouge
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Dinner Desserts
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White Chocolate-Bananas Foster Bread Pudding
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with Foster Sauce and Fudge Drizzle (available a la mode with Drunken Monkey Ice Cream)
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NOLA Banana Pudding Layer Cake
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with a Graham Cracker Crust, Homemade Vanilla Wafers and a Warm Fudge Drizzle
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Mr. Joe's Fried Apple Pie
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with Cinnamon Ice Cream and Caramel Drizzle
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Chocolate Covered Peanut Butter Pie
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Chicory Coffee Crème Brûlée
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with Brown Sugar Shortbread
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NOLA Buzz Bomb: Flourless Chocolate Torte
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with Bittersweet Chocolate Mousse and Brandied Apricots wrapped in Chocolate Ganache
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Chocolate Bourbon Pecan Pie
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with Sweet Potato Ice Cream and Caramel Drizzle
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Cornbread Waffle
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with Buttermilk Ice Cream, Homemade Pecan Syrup and Fresh Berries
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Vanilla-Rootbeer Marbled Pound Cake
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with Vanilla Ice Cream and Rootbeer Drizzle
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NOLA Daily Sorbet
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