APPETIZERS
Chef's Selection Charcuterie Plate
Louisiana Crab Cakes with Herb Aioli
Jumbo Gulf Shrimp Cocktail Remoulade
on Fried Green Tomatoes
Duck Confit, Goat Cheese, Fig Compote
on Sweet Potato Biscuit
Soups
Chicken & Sausage Gumbo
Shrimp & Corn Soup
Louisiana Seafood Gumbo
Crabmeat & Asparagus
Atchafalaya Crawfish Bisque
Turtle Soup
Salads
Iceberg & Romaine Lettuces, Cucumbers, Roma Tomatoes
& Shaved Parmesan, Sensation Dressing
Romaine, Feta Cheese, Toasted Almonds, Mandarin
Oranges, Rice Wine Vinaigrette
Capri Tomatoes, Fresh Mozzarella, Basil Chiffonade,
White Balsamic Vinaigrette
Baby Romaine Wedge, Cucumbers, Tomatoes, Danish Bleu
Cheese, Crispy Bacon, Buttermilk Ranch Dressing
Fresh Spinach, Crumbled Goat Cheese, Roasted Beets,
Candied, Pecans Fig Vinaigrette
entrees
Includes Chefs Selection of Vegetable
Brie & Cranberry Frenched Breast of Chicken with
Grande Cous Cous & Thyme Glace
Louisiana Citrus Glazed Salmon on Wilted Kale with
Flagship Purple Rice
Bone-in Center Cut Pork Chop on Fig Demi-Glace with
Sweet Potatoes
Molasses Lacquered Boneless Duck Breast with
Sweet Potatoes
Veal Osso Bucco with Root Vegetables on
Purple Stone Ground Grits
Pan-Sauteed Gulf Fish, Atchafalaya Crawfish Tails
and Sauce Hollandaise with
Roasted Tri-Colored Potatoes
Pepper Grilled Filet of Beef Tenderloin, Wild
Mushrooms & Roasted Garlic Compound Butter
with Smashed Potatoes
desserts
Coffee Creme Brulee with Brown Sugar Shortbread
Triple Berry Trifle Martini
Meyer Lemon Curd with Fresh Blueberries
Pistachio Frangipane Tart with Fresh Fruit
Pecan Praline Cheesecake
Chocolate Bourbon Pecan Torte
