AMUSE BOUCHE
- SHRIMP STUFFED CRAB CLAWS
- Remoulade Sauce
- CELERY ROOT CUSTARD
- Black Truffle Foam
FIRST COURSE
Per Person
- MUSHROOM SOUP
- Braised Chestnuts, Chives
SECOND COURSE
- SPAGHETTI SQUASH ON THE HALF SHELL
- Garlic Bordelaise
- LOUISIANA SEAFOOD PLATTER
- Tuna Crudo, Oyster Rockefeller, Oyster on the Half Shell, Pickled Shrimp, Crab Deviled Eggs
THIRD COURSE
Choice of:
- SHORT RIB DAUBE EN CROUTE
- Flaky Pastry, Roasted Tomato, Rosemary
- SEARED BLUEFIN TUNA
- Creamed Leeks, Sauce Américiane
FOURTH COURSE
- BANANA PUDDING
- Service for Two