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~APPETIZERS~
Seafood Gumbo, Turtle Soup, Soup of the Day
or
Muriel's Salad
Mixed Baby Greens in a Pomegranate Vinaigrette, with Shaved
Red Onion and Peppery Goat Cheese
~ENTRÉES~
Seafood Bayoubaisse
Gulf Shrimp, Fish and Louisiana Crabmeat lightly sauteed with fennel, tomato, oyster mushrooms
and leeks, them simmered in a rich veloute sauce with tarragon
Pecan Crusted Puppy Drum
Served with oven Roasted Pecan and Louisiana crabmeat Relish Laced
with Lemon Butter Sauce
Pork Chop
Wood Grilled and Topped with a Louisiana Sugar Cane Apple Glaze;
Served with
Pecan Glazed Sweet Potatoes and Southern Style Greens
Pan Roasted Chicken Breast
With ratatouille, Haricots Verts and Roasted Garlic au jus reduction
~DESSERTS~
Vanilla Bean Creme Brulee
or
Pain Perdu
Bread Pudding with Rum Sauce
or
Black Bottom Butterscotch Pudding
A la carte menu is also
available
Pre-Theater menu available on performance dates only
Executive Chef Gus Martin
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