Menu
Degustation
Antipasto
Plate
-
Imported Olives, White Anchovies, Saucisson
-----
Duck
Confit Tartelette
-
Roasted Corn Relish
-----
Grilled
Pears with Buttered Walnuts, Apple Smoked Bacon, and Roquefort Cheese- Port Wine
Vinaigrette
-----
Wild
Mushroom Dusted Sturgeon
-
Pancetta & Sweet Pea Risotto
-----
Molasses
Marinated Beef Tenderloin
-
Red Wine Glace’
-----
“Nawlins
Style” Banana Fosters Cream Pie
-
Brown Sugar Butter Sauce
Hot
Bittersweet Chocolate Truffels
- Vanilla Bean Ice Cream
Return
to the Chef's Table page