Menu
 

FIRST COURSE (CHOICE OF)
Oyster Groundnut Soup 
Vegan Option: Oyster Mushroom Groundnut Soup

 

SECOND COURSE 
Salad Course: Seasonal Organic Greens, Early Season Strawberries, Pickled Mirliton, Pecans, and Sugarcane Citrus Cayenne Vinaigrette

 

THIRD COURSE (CHOICE OF)
Stuffed and Smoked Wild Boar Loin - Stuffed with Persimmons, Pecans, and Mirliton, then Glazed with a Satsuma Sugarcane Reduction and Slow Smoked with Pecan Wood and Sugarcane. Served with Potato Turnip Dauphinoise. 

• Broiled Mackerel and Oyster Sauce with Wild Rice, Red Potatoes,
Onions, and Yams 

• Curried Seasonal Vegetables and Local Organic Tofu Stewed in a Curry Sauce Based on 130-Year-Old New Orleans Recipe. Served with Basmati Rice, House-made Roti, and Fig Chutney.

 

FOURTH COURSE 
Gâteau de Sirop à la Mode

 

$45 not including tax or gratuity

Saturday, December 31th

2016 Reveillon Dinner